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Blueberry Muffin Overnight Oats

Blueberry Muffin Overnight Oats for a Wholesome Start

Enjoy a nutritious twist on your morning ritual with these Blueberry Muffin Overnight Oats, blending sweetness and heartiness for a perfect breakfast.
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Prep Time 10 minutes
Refrigeration Time 6 hours
Total Time 6 hours 10 minutes
Servings: 2 portions
Course: Breakfast
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup Rolled Oats Ensure they're gluten-free.
  • 1 cup Almond Milk Dairy-free option; can substitute with other plant-based milk.
  • 2 tablespoons Maple Syrup Can substitute with honey if not vegan.
  • 1 teaspoon Cinnamon Optional but recommended.
Toppings
  • 1 cup Fresh Blueberries Add fresh before serving.
  • 1 cup Granola Optional for crunch.
  • 2 tablespoons Nut Butter Optional for additional creaminess.

Equipment

  • Mixing Bowl
  • Glass Jar
  • spoon

Method
 

Preparation Steps
  1. Combine 1 cup of rolled oats with 1 cup of almond milk in a medium mixing bowl. Stir well until uniform.
  2. Drizzle in 2 tablespoons of maple syrup and sprinkle 1 teaspoon of cinnamon over the oats. Stir gently to incorporate.
  3. Fold in half of the fresh blueberries into the mixture, leaving the rest for topping.
  4. Cover and refrigerate the mixture for at least 6 hours to allow the oats to soften.
  5. In the morning, stir the oats, adjust sweetness, and top with remaining blueberries and optional granola or nut butter.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 150mgPotassium: 300mgFiber: 8gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Store prepared oats in an airtight container in the fridge for up to 2-3 days. Can be frozen for up to 2 months and thawed overnight before serving.

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