Blueberry Muffin Overnight Oats
Creamy overnight oats with blueberries, vanilla, cinnamon, and lemon zest for the familiar flavor of a blueberry muffin in an easy make-ahead breakfast.
🍽 2 servings
⏱ Prep: 10 min
⏰ Total: 23 min
📊 Easy
Vegetarian
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup milk of choice
- 1/2 cup plain Greek yogurt
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp lemon zest, finely grated
- 1 pinch kosher salt
- 3/4 cup blueberries, fresh or frozen
- 2 tbsp chopped walnuts or pecans
Instructions
- Combine oats, milk, Greek yogurt, maple syrup, vanilla, cinnamon, lemon zest, and salt in a bowl or large jar. Stir thoroughly until evenly combined.
- Gently fold in approximately 1/2 cup blueberries. Divide between two jars or containers. Cover tightly.
- Refrigerate for at least 6 hours or overnight.
- In the morning, stir thoroughly. If the oats are thicker than desired, add a small splash of milk.
- Top with remaining blueberries. Add optional walnuts or pecans immediately before serving. Serve cold, or gently warm if preferred.
Nutrition
335 cal/serving
12.5g protein
52g carbs
9g fat
Chef's Notes
USE ROLLED OATS: Old-fashioned rolled oats give the best balance between creamy and chewy. Instant oats can become mushy. FROZEN BLUEBERRIES: Frozen berries work well and will naturally streak the oats purple as they thaw. LEMON ZEST: A small amount gives the oats the bakery-style brightness associated with blueberry muffins without making them taste like lemon oatmeal.