Go Back
platehacks

Blueberry Almond Overnight Oats

These Blueberry Almond Overnight Oats are a creamy, nutty, no-cook breakfast ready in just 5 minutes of prep. Old-fashioned oats soak overnight in almond milk and Greek yogurt with maple syrup, vanilla, and fresh blueberries. Topped with crunchy sliced almonds, this high-fiber, protein-packed meal is perfect for busy mornings, meal prep, or healthy grab-and-go breakfasts.
Print Recipe Pin Recipe
Prep Time 5 minutes
Overnight 8 hours
Total Time 5 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1 cup unsweetened almond milk
  • 0.5 cup plain Greek yogurt
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract (optional)
  • 1 cup fresh or frozen blueberries
  • 0.25 cup sliced almonds, toasted
  • 1 tbsp chia seeds (optional)
  • 1 pinch salt

Equipment

  • 16-ounce mason jar or bowl with lid
  • whisk
  • measuring cups and spoons

Method
 

  1. In a medium bowl or 16-ounce mason jar, whisk together almond milk, Greek yogurt, maple syrup, vanilla extract, almond extract (if using), and salt until smooth.
  2. Stir in rolled oats and chia seeds (if using) until fully combined. Ensure all oats are submerged.
  3. Gently fold in ¾ cup of blueberries, reserving ¼ cup for topping.
  4. Cover and refrigerate for at least 4 hours, but preferably overnight (8–12 hours).
  5. Stir well. If too thick, add a splash of almond milk. Top with remaining blueberries, toasted sliced almonds, and an extra drizzle of maple syrup if desired.

Notes

Use old-fashioned rolled oats only — not quick oats (mushy) or steel-cut (too chewy). Ratio is 1:1 liquid to oats plus yogurt for creaminess. Soak for at least 4 hours, but 8–12 hours is ideal. Toast sliced almonds for better flavor. Store in fridge for up to 5 days. Add a splash of almond milk before serving if too thick.