Ingredients
Equipment
Method
- In a large bowl or a jar with a lid, add the rolled oats, chia seeds, and your sweetener of choice (maple syrup or honey). Stir gently to distribute them evenly.1 cup rolled oats, 2 tablespoons chia seeds, 1 tablespoon maple syrup or honey
- Pour in the milk and Greek yogurt. Add the vanilla extract. Stir everything thoroughly with a whisk or spoon until well combined and the chia seeds are dispersed throughout the mixture. Ensure there are no clumps of yogurt or chia seeds at the bottom.2 cups milk, 1/4 cup Greek yogurt, 1 teaspoon vanilla extract
- Gently fold in the 1/2 cup of blueberries. If using frozen blueberries, they will release their beautiful color and flavor as they thaw overnight. If you prefer whole blueberries and don't want them to break down too much, you can add them on top before sealing.1/2 cup fresh or frozen blueberries
- Divide the mixture evenly into individual jars or containers with tight-fitting lids. This makes them perfectly portioned for grab-and-go breakfasts. If you're adding nuts or seeds, you can stir them in now or reserve them for topping later.1/4 cup chopped nuts or seeds
- Seal the jars or containers tightly. Place them in the refrigerator for at least 4 hours, but ideally overnight (8-12 hours). This allows the oats and chia seeds to absorb the liquid and thicken into a wonderfully creamy consistency.
- In the morning, give your overnight oats a quick stir. If the mixture is too thick for your liking, add a splash more milk until it reaches your desired consistency. Top with fresh blueberries, additional nuts, seeds, or a drizzle of honey for an extra touch of indulgence.1/2 cup fresh or frozen blueberries, 1/4 cup chopped nuts or seeds, 1 tablespoon maple syrup or honey
Notes
Blueberry Vanilla Overnight Oats can be stored in the refrigerator for up to 3-4 days. They are best served cold, but can be gently warmed on the stovetop or in the microwave if preferred.
