Hey there! So, I’ve got to admit: I didn’t even know what “overnight oats” meant until about three years ago. (Seriously, I thought it was code for some hipster breakfast bowl.) Now? I make blueberry overnight oats so often my cousins joke I must own stock in oat farms. The first time I made it, I almost forgot to add the blueberries—seems obvious, but there you go. And by the way, this is one of those recipes where you can check the fridge in your pajamas and still end up with something delicious the next morning. Frankly, that’s a win for me.
Why You’ll Love This
I whip this up when I know the next morning is gonna be a mad dash or I just want a cold breakfast (because, August heat—no thanks). My little brother actually prefers this over pancakes, which is saying something. Maybe it’s the way the blueberries leave those cute purple swirls? The oats are perfectly creamy without being mushy. And, okay, there have definitely been mornings where I skipped the fancy toppings and just ate it straight from the jar. Also—my partner tried to eat it warm once, claiming “nothing beats a hot brekkie.” Didn’t love it. So maybe don’t go there unless you’re feeling brave.
What Goes In (Plus Substitutions!)
- 1/2 cup rolled oats (sometimes I use quick oats if that’s all I’ve got; old-fashioned works grand too)
- 1/2 cup milk (dairy or any non-dairy option—my pick is oat milk, which sounds redundant but it’s creamy as anything)
- 1/3 cup Greek yogurt (plain or vanilla; my gran swore by homemade but whatever’s in the fridge, honestly)
- 1/2 cup blueberries (fresh or frozen, though frozen make it a bit extra cold—don’t mind if I do)
- 1 tablespoon maple syrup (honey is okay in a pinch, or leave it out if you don’t want sweet—sometimes I forget and it’s still good)
- A pinch of salt (I once used sea salt flakes, which felt very chef-y)
- Optional: a dash of cinnamon, a sprinkle of chia seeds, or a spoonful of peanut butter on top (not all at the same time unless you’re wild)
How I Actually Make Blueberry Overnight Oats
- Combine the oats, yogurt, and milk in a jar or bowl. I tend to use an old jam jar—if it’s clean, it’ll do.
- Toss in the blueberries. (If you’re using frozen ones, expect a bit of blue swirliness. It’s normal! Don’t freak out if it looks odd now.)
- Add your sweetener and salt. This is when I usually sneak a taste, just to see if it needs a bit more of something. Or just because it smells good.
- Stir everything together. Sometimes I add in chia seeds at this stage, but I’ve also forgotten and just sprinkled them on top in the morning. Works out.
- Pop a lid on it (or a bit of cling film if you can’t find the lid—as I do, more often than not) and stick it in the fridge. Go to bed, read a chapter of something, and forget about it until morning.
- In the morning: give it a good stir. If you like it looser, add a splash more milk. Toss on some extra blueberries or a handful of granola, if you’re feeling fancy—or just dig in with a spoon (no judgment.)
Stuff I’ve Figured Out (Sometimes the Hard Way)
- Too much chia will turn it into, like, a pudding. Tasty but a bit gloopy.
- If you use steel-cut oats, it’ll be chewy (like, really chewy). I tried it once and… not my thing, but maybe it’s yours!
- It’s honestly fine if you forget the yogurt. Just a bit less creamy.
- Sometimes—if you’re using a super-skinny jar—the oats on the bottom get less soaked. Try stirring before digging in.
Mixing It Up (Experiments That Sort of Worked…Or Didn’t)
- Tried toasted coconut stirred in—awesome. Sort of tastes like a holiday breakfast.
- Chocolate chips? Goes overboard sweet for me at breakfast, but my mate Tom says that’s the only way he’ll eat oats.
- Once, I dumped in orange zest… Don’t recommend it unless you’re after a citrus punch first thing.
- Sometimes I add chopped pecans or walnuts. That’s more of a once-in-a-blue-moon thing for me.
What You’ll Need (Or Maybe Not?)
- A jar or small lidded container. Mason jars look cute, but a takeaway tub works just fine.
- Spoon or fork—whatever’s clean and handy. Honestly, I’ve mixed this with chopsticks in a pinch (don’t ask).
Storing (If You’re Not Gobbling It Up Instantly)
It’ll happily sit in the fridge for two, sometimes three days—though honestly, in my house it rarely lasts past breakfast. The blueberries start to get mushy after more than a day, but I kinda like it; it’s like they’ve given the oats a hug.
How I Serve It (Family Traditions and All That)
I like mine straight from the fridge, topped with extra berries and a little granola for crunch. My mum swears by a swirl of honey. At Christmas, we sometimes add a sprinkle of cinnamon and pecans, just for a change.
Things I Learned the Hard Way (Pro Tips, I Guess!)
- Don’t try to speed up the soaking time. I tried eating it after two hours—nope, the oats are still crunchy and sad. Just leave it overnight.
- If you use too much liquid, it’ll be more like soup. Add milk little by little in the morning if you’re not sure.
- Actually, I find it works better if you don’t over-stir—let the blueberries do their thing.
Blueberry Overnight Oats Questions I Get All the Time
- Can I make this with strawberries or raspberries instead?
Absolutely! Mix and match, or chuck in whatever berries are on sale. (Blackberries make it a bit seedy, just so you’re warned.) - Do I have to use Greek yogurt?
Not at all. Any plain yogurt will do, or skip it if you don’t fancy dairy. - Do you eat it cold or hot?
I think it tastes better cold, but if you’re desperate for warmth, stick it in the microwave for 20-30 seconds. But it’s really meant to be chilled. - What’s the best container?
Whatever’s clean and leakproof. If I’m packing it for work, a jam jar with a proper lid is my go-to. - Do the oats get mushy?
Kind of! But not in a bad way—they’re creamy, not slop (well, unless you let them sit for three days; then all bets are off…) - Can I double or triple the recipe?
You bet. Just multiply everything by however many mouths you need to feed—though you might need a bigger bowl (voice of experience here!).
One last unrelated thing: Once I made this for breakfast, then halfway through realized I’d forgotten my coffee—oats by themselves do not make me a morning person. Anyway, hope your breakfast is tastier than that story. Enjoy!
Ingredients
- 1 cup rolled oats
- 1 cup milk (dairy or non-dairy)
- 1/2 cup plain Greek yogurt
- 2 tablespoons chia seeds
- 1 tablespoon honey or maple syrup
- 1 cup fresh blueberries
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions
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1In a medium bowl or jar, combine rolled oats, chia seeds, and a pinch of salt.
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2Stir in milk, Greek yogurt, honey or maple syrup, and vanilla extract until fully combined.
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3Fold in most of the fresh blueberries, reserving some for topping.
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4Cover the bowl or jar and refrigerate overnight or for at least 4 hours.
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5Before serving, stir the oats and top with remaining blueberries. Enjoy cold.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
310cal
Protein:
13 gg
Fat:
7 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
49 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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