Overnight Oatmeal Blueberry Muffins

Blueberry muffin overnight oats have all of the taste of a blueberry muffin but need far less work for morning! Merely 5 minutes of prep before letting the fridge do the rest of the job overnight, and it may be served chilled or warm the following morning.

I’m a huge lover of quick breakfasts.

In the mornings, I’m half drowsy, trudging about, trying not to trip over a cat, and simply looking for coffee to make me feel like a person again. Therefore I’m not especially inclined to prepare a time-consuming breakfast.

I can always make a blueberry muffin or a cranberry vanilla bean scone, but it means planning ahead of time and making things over the weekend so that half-asleep me can enjoy them during the week.

That’s when I’m grateful for just having to spend 5 minutes the night before putting these blueberry muffin overnight oats together, and then enjoying the rewards of my very little effort the following morning.

Get it? What are the fruits of my labor? Because blueberries are a kind of fruit? You understand.

They taste like blueberry muffins, but with far less work and without the need to switch on the oven. Winning.

What’s the difference between oatmeal and overnight oats?

Oatmeal is often served warm and produced immediately before serving, however overnight oats are served cold and straight from the fridge. There is no need for heat!

That being said, this recipe for blueberry muffin overnight oats tastes fantastic heated up in the microwave for approximately 1 minute, or on the stove top if you like it warm.

How to make the best overnight oats

The amazing thing about overnight oats in general is how easily they can be customized. You may change things up depending on what you have on hand and your particular preferences.

But, bear in mind that in order to get the specific taste that is evocative of blueberry muffins, you must follow the instructions I’ve supplied.

What is the best ratio for overnight oats?

Equal parts oats and milk work best. If you want yours a bit thinner, add a little extra milk.

4 cup yogurt. 12 cup oats and 2 cups milk You may alternatively add half as much yogurt for a creamier texture and tangier taste. Thus it would be 1 for this recipe.

Use old fashioned rolled oats

For overnight oats, avoid steel cut or quick oats. Old-fashioned oats absorb the correct quantity of moisture without becoming mushy, while steel cut oats are too rough and quick oats are too soft.

I’m also a huge admirer of Bob’s Red Mill gluten free oats if you need gluten free for any reason.

Use whatever kind of milk you like

I like cashew milk for this dish because to its mild taste, but you may use whatever dairy or nondairy milk you choose.

Choose your favorite nut butter

Cashew butter, in my view, has the nicest taste. Nevertheless, if you want, you may use almond butter (affiliate link), sunflower butter, or even peanut butter. It will merely give the finished product a little different taste.

Chia seeds are optional, but encouraged!

Chia seeds contribute fiber, protein, and omega-3 fatty acids to the oats and make them thicker by absorbing moisture and becoming plump.

Some individuals dislike the texture of chia seeds, so you may totally leave them out if you are one of them.

What kind of sweetener should I use?

As a sweetener, either maple syrup or honey will suffice. Stick to maple syrup if you’re a vegan. If you are less cautious about your sugar intake, you might use the same quantity of coconut sugar, brown sugar, or granulated sugar.

Can I use frozen blueberries?

or thawed from frozen blueberries will be too moist and provide an unsatisfactory outcome, so stick to fresh blueberries for this recipe. The films Frozen and

Add some blueberries to the mix the night before, then top with a few more in the morning for a nice balance!

Can I eat overnight oats warm?

As previously said, you may heat this up in the microwave for a warm breakfast.

Instead, just empty the contents of the jar into a small dish and dive in! To be honest, you could eat it right from the jar.

There is no condemnation here.

Blueberry Muffin Overnight Oats

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Prep Time: 5mins
Total Time: 8hrs5mins
Servings: 1serving
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


All the blueberry muffin flavor, but much less effort and a healthier alternative for breakfast! Only 5 minutes of prep before you let the fridge do the rest of the work overnight, and the next morning it can be served cold or warm.


  • cup old-fashioned rolled oats, gluten-free oats from Bobs Red Mill
  • 3 cup plant-based milk, depending on desired consistency (cashew milk, oat milk, almond milk, etc.) cupto 2
  • 1 tbsp. cashew or almond butter
  • 1 teaspoon chia seeds
  • 1–2 tsp pure maple syrup, to taste (or honey if not vegan)
  • 1 teaspoon cinnamon powder
  • 1 tsp pure vanilla extract
  • 1 tsp sea salt
  • a cup of fresh blueberries


  • a pinch of sea salt, 2 teaspoon pure vanilla essence
    2 teaspoon cinnamon powder 13 cup nondairy milk 1 tbsp cashew or almond butter 1 tbsp. chia seeds, 1 to 2 tsp. pure maple syrup 12–22 cup old-fashioned rolled oats 1
    Combine all ingredients except the blueberries in a small jar and mix to incorporate. If it’s simpler, mix everything in a small dish and then transfer to a jar.
  • 4 cup blueberries, fresh

    Fold in blueberries gently.

  • Refrigerate overnight, covered with a lid. Serve cold or heated in the microwave. Enjoy!


Portions: I usually make a double batch so that I have two servings ready to go (which is what you see pictured in the post)! But you can always prepare a single serving as outlined above.

Nutrition Facts

Calories: 342kcal | Carbohydrates: 43g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 6mg | Potassium: 353mg | Fiber: 11g | Sugar: 6g | Vitamin A: 31IU | Vitamin C: 4mg | Calcium: 167mg | Iron: 3mg
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