If you love blueberry muffins, these quick Blueberry Muffin Overnight Oats are for you. With about 5 minutes of prep and the convenience of making them ahead, you’ll have a hearty oatmeal breakfast ready even on busy mornings.
Overnight oats are a longtime favorite for easy, nutritious breakfasts. These Blueberry Muffin Overnight Oats capture that classic muffin flavor without the time or effort of baking. They’re ideal for make-ahead meal prep: prepare a jar or several the night before, refrigerate, and enjoy a grab-and-go breakfast the next morning.
Enjoy them cold straight from the jar, or warm them briefly in the microwave if you prefer a hot bowl. Both options taste great—warming brings out a cozy texture and flavor while eating them chilled offers a refreshing, smooth bite.
What you will need to make this recipe:
- Rolled oats: Regular or gluten-free rolled oats work best. Quick oats can be used in a pinch but may require a little more liquid.
- Milk: Use the milk you prefer—dairy or plant-based. Whole milk or vanilla almond milk both give a rich flavor.
- Blueberries: Fresh or frozen both work well.
- Cashew or almond butter: Optional but recommended for creaminess and body. Almond butter is a good substitute; leaving it out is also fine.
- Cinnamon: A warming touch—about 1/2 teaspoon adds the muffin-like spice note.
- Vanilla: A small amount of vanilla extract enhances flavor.
- Maple syrup: Your preferred sweetener is fine—maple syrup adds a rich sweetness.
- Optional: Ground flax or chia for extra fiber and texture.
Preparation is simple: stir the ingredients together, seal the jar, and chill. Make a few jars at once for a week of easy breakfasts.
Possible substitutions for this recipe:
- Other berries: Swap blueberries for raspberries, strawberries, or blackberries to create new flavor variations.
- Nut butter: Almond butter works well in place of cashew butter. Peanut butter can be used, though it changes the overall flavor away from a muffin profile.
- Seeds: Substitute ground flax with chia seeds for added fiber and texture.
Notes and tips:
- Serve chilled or warmed: Microwave for about a minute if you prefer a hot breakfast; otherwise enjoy cold.
- Adjust liquid if needed: If the oats seem dry in the morning, stir in an extra splash of milk until you reach your desired consistency.
- Frozen berries work great: No need to thaw—just add them right into the jar when assembling.
Try these other simple recipes:
- BANANA BREAD OVERNIGHT OATS
- CINNAMON ROLL OVERNIGHT OATS
- PEANUT BUTTER CHEESECAKE OVERNIGHT OATS
- PUMPKIN PIE OVERNIGHT OATS
- TRIPLE CHOCOLATE PROTEIN OVERNIGHT OATS
- VANILLA COLD BREW COFFEE OVERNIGHT OATS
- PEANUT BUTTER BANANA PROTEIN OVERNIGHT OATS
- CHOCOLATE PEANUT BUTTER OVERNIGHT OATS
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Blueberry Muffin Overnight Oats
Ingredients
- ½ cup rolled oats (regular or gluten free)
- ½ cup milk of choice
- 1 T cashew butter (almond butter works too)
- 2 tsp pure maple syrup or honey
- ½ tsp cinnamon
- ½ tsp vanilla extract
- 1 T ground flax (optional)
- ¼ cup fresh blueberries
- Dash of sea salt
Instructions
- Combine all ingredients except the blueberries in a small, sealable jar.
- Stir well until fully combined.
- Gently fold in the blueberries.
- Cover and refrigerate overnight or for at least 4 hours.
- Serve chilled or warm briefly in the microwave to enjoy hot.
Notes
- Serve chilled or warm: Heat in the microwave for about a minute if you prefer a warm bowl.
- If too dry: Add a splash of milk in the morning to reach the desired consistency.
- Frozen berries: Use them straight from the freezer—no need to thaw before adding.
Nutrition
Carbohydrates: 57 g,
Protein: 14 g,
Fat: 19 g
Nutrition information is automatically calculated and should be used as an approximation.