Blueberry Almond Overnight Oats

Blueberry Almond Overnight Oats

Creamy chilled oats layered with juicy blueberries and toasted almond crunch.

Total 8 hr 10 min Makes 2 servings Calories 340/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

Rolled oats soak overnight in milk and yogurt until creamy, then get topped with fresh blueberries and sliced almonds. It's a make-ahead breakfast that suits busy mornings or meal-prep routines, needing no stove time at all.

Ingredients

  • 1 cup rolled oats
  • 1 1/4 cups milk
  • 1/2 cup plain yogurt
  • 1 tablespoon honey
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup fresh blueberries
  • 1/4 cup sliced almonds, toasted

Method

  1. In a medium bowl or two mason jars, combine the rolled oats, milk, yogurt, honey, almond extract, cinnamon, and salt. Stir well to combine.

  2. Fold in half of the blueberries, reserving the rest for topping.

  3. Cover and refrigerate overnight, or at least 8 hours, until the oats have softened and absorbed the liquid.

  4. Stir the chilled oats and loosen with a splash of milk if too thick.

  5. Top each serving with the remaining blueberries and toasted sliced almonds before serving.

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    Blueberry Almond Overnight Oats

    Rolled oats soak overnight in milk and yogurt until creamy, then get topped with fresh blueberries and sliced almonds. It's a make-ahead breakfast that suits busy mornings or meal-prep routines, needing no stove time at all.

    8 hr 10 min 2 servings 340 cal

    Ingredients

    • 1 cup rolled oats
    • 1 1/4 cups milk
    • 1/2 cup plain yogurt
    • 1 tablespoon honey
    • 1/2 teaspoon almond extract
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon salt
    • 1 cup fresh blueberries
    • 1/4 cup sliced almonds, toasted

    Method

    1. 1

      In a medium bowl or two mason jars, combine the rolled oats, milk, yogurt, honey, almond extract, cinnamon, and salt. Stir well to combine.

    2. 2

      Fold in half of the blueberries, reserving the rest for topping.

    3. 3

      Cover and refrigerate overnight, or at least 8 hours, until the oats have softened and absorbed the liquid.

    4. 4

      Stir the chilled oats and loosen with a splash of milk if too thick.

    5. 5

      Top each serving with the remaining blueberries and toasted sliced almonds before serving.