Blueberry Muffin Overnight Oats
- Preparing Time: 5 minutes
- Total Time: 4 hours
- Served Person: 2
- 1 teaspoon vanilla extract
- 1 cup rolled oats (gluten-free if necessary)
- 1 cup milk (i used almond)
- 1 cup plain or vanilla greek yogurt (i used 0%)
- 2 tablespoons maple syrup
- 1/4 cup dried blueberries
- 1/2 teaspoon cinnamon
- fresh blueberries + chopped almonds to top
- Carbohydrate 6.84560062644754 g
- Cholesterol 0 mg
- Fat 0.0804325000043152 g
- Fiber 0.789150007724762 g
- Protein 0.164095 g
- Saturated Fat 0.00944375000077673 g
- Serving Size 1 1 or 3 serving (26g)
- Sodium 0.891812500194185 mg
- Sugar 6.05645061872278 g
- Trans Fat 0.0246975 g
- Calories 31 calories
As a busy housewife, I'm always looking for quick and easy breakfast ideas. These Blueberry Muffin Overnight Oats are the perfect solution! They're made with simple ingredients that I usually have on hand, and they can be prepared the night before so I can grab and go in the morning.
The oats are combined with milk, yogurt, maple syrup, blueberries, and cinnamon. The mixture is then divided into jars and refrigerated overnight. In the morning, the oats are ready to eat! They're creamy and flavorful, and they'll keep me full and satisfied until lunchtime.
I love that these overnight oats are so versatile. I can add different fruits, nuts, or seeds to customize them to my taste. They're also a great way to use up leftover fruit. If I have a few extra blueberries or strawberries, I'll add them to my oats for a delicious and nutritious breakfast.
These Blueberry Muffin Overnight Oats are a delicious and convenient way to start your day. They're easy to make, customizable, and packed with nutrients. Give them a try and see for yourself!
Step-by-step
- In a medium bowl, combine all of the ingredients and whisk until smooth.
- Divide into two or three small jars, cover, and let sit in the refrigerator for at least 4 hours, or overnight.
- Serve straight from the fridge, or slightly warmed.
- Keep in the fridge for up to 5 days.
