These delicious vegans overnight blueberry oats it tastes like a blueberry muffin, but you don’t have to turn on the oven! Made with fresh or frozen blueberries, plant-based milk, and vegan yogurt, these dairy-free oats are just as creamy and delicious as a traditional recipe.
This No-Cook Blueberry Overnight Oats recipe is not only delicious, but also packed with nutrients. There is a lot of fiber and protein in oats and blueberries are just loaded with antioxidants.
anthocyanins, a compound that is more abundant in blueberries and other purple products, has been the focus of many research studies for its potential to reduce the risk of cardiovascular disease, cognitive impairment and cancer.
Why you’ll love this recipe
- Uncooked: unlike your traditional bowl of oatmeal, overnight oats don’t need to be cooked! As the oats sit in the milk, they soak and soften so you can eat them without ever heating them. Great for a healthy dorm breakfast or even a mid-afternoon snack.
- Scalable: This recipe for plant-based blueberry overnight oats is written for one serving, but can easily be scaled up to make several servings of overnight oats at the same time. Perfect for a grab-and-go breakfast for busy parents and teens.
- Diet and Allergen Friendly: this recipe is vegan, dairy-free, egg-free, and gluten-free (when certified gluten-free oats are used).
Ingredients you will need
- Old-fashioned oats: Choose plain old rolled oats for your overnight oatmeal. Since the oats will be sitting in liquid for several hours, you want to achieve the perfect balance between soft dough and chewy dough. The quick cooking oats are too chewy for my taste and the steel cut oats are too chewy.
- Milk: To make these vegan, I use plant milk for my overnight oats. I usually use soy milk because it has more protein than other non-dairy milks, but you can use any plant milk you like like almond, hemp, oat, rice or cashew.
- yogurt: To make overnight oats creamier, add some yogurt. Any type of yogurt will do, but I like to use a plant-based yogurt, especially one that has at least 7 grams of protein per serving.
- Chia seeds: Using chia seeds takes overnight oats to another level by making them more pudding-like. They’re technically optional, but I think this basic overnight oats recipe is so much better with them.
- Maple Syrup: Add a touch of sweetness to your overnight oats with a little maple syrup. You can easily skip the maple syrup if you want the recipe to be sugar free. If you don’t like maple syrup, you can also use brown sugar, coconut sugar, or agave.
- Salt: It may seem counterintuitive to add a little salt to your overnight oats, but I promise you, a little salt will take your overnight oats out of the water. meh a YUM!
- Cranberries: Use fresh or frozen blueberries for this overnight oats recipe. If using frozen, add them to the pudding before chilling so they can thaw overnight as the oats thicken. Personally, I prefer to use frozen because the juice released from the berries when thawed is delicious when blended.
Pssst… All ingredient measurements and detailed instructions are on the printable recipe card at the bottom of this post!
Variations
- Lemon: Instead of adding cinnamon and nutmeg, add the zest of 1/2 a lemon to your overnight oats for a delicious lemon cranberry version. (Inspired by mine Baked Oats with Lemon Cranberries!)
- Ginger: Blueberries and ginger are another classic combination that can be used in this overnight oats recipe. Instead of cinnamon and nutmeg, add 1/2 to 1 teaspoon ground ginger (depending on the flavor you like) or 1/2 teaspoon fresh grated ginger root to overnight oats before chilling- you
Step by step
Step 1: Add all the overnight oats ingredients to a bowl or wide-mouth jar and stir well to combine. You can stir fresh or frozen blueberries into the oats in this step, or put them in the bottom of the jar and stir in when ready to serve. (If using fresh blueberries, you can also add them right before serving.)
Second step: Place the overnight blueberry oats in the refrigerator for at least 4 hours overnight to thicken. To serve, top with chopped almonds and any other toppings of your choice.
Expert advice
- Batch preparation: Instead of making one batch of overnight oats at a time, you can batch at least 5 servings at a time at the beginning of the week. They keep well in the fridge for up to a week, so just adjust the portions in the recipe below to make as many servings as you need.
- Use old-fashioned rolled oats: Quick-cooking oats will work for this recipe, but they turn white when they cool. However, if you like a softer, pudding-like texture, it might work for you! You just want to avoid steel cut oats as they won’t soften enough overnight to be edible in the morning.
- Oats too thick?: If you cook the oats, they may be thicker after 2-3 days, so just add a splash of milk to thin them out again.
Topping suggestions
Here are some of my favorite ingredients for this vegan overnight oats recipe.
- Nuts and seeds: add some extra crunch and healthy fats by topping the oats with some chopped nuts like almonds, cashews or pistachios. If you have them, hemp hearts or pumpkin seeds are great here too.
- Nut butter: This Blueberry Overnight Oats recipe is delicious with some almond butter stirred in. You can also try it with cashew butter or sunflower seed butter.
- Fruit: add more fruit if you like. This recipe would be great with some chopped banana on top or another berry like raspberries or strawberries. Coconut flakes are also a delicious topping.
- Granola: the smooth, pudding-like texture of overnight oats pairs well with a crunchy topping like granola. Here are my favorites: Homemade vegan granola or grain-free granola.
Frequently asked questions about recipes
If you don’t have chia seeds, you can use 1 tablespoon of ground flax seeds. If you don’t want to add the flaxseed, reduce the milk from 3/4 cup to 1/2 cup.
You can add extra protein by stirring in some almond butter or 1/2 scoop of your favorite plant-based protein powder (use vanilla or regular).
Overnight oats are a blank canvas, so add lots of flavor by adding spices, fruit, nuts, seeds, and nut butters! The flavor combinations are endless, but this Blueberry Overnight Oats is a classic.
storage
- Refrigerator: store overnight oats in an airtight container or jar in the refrigerator for up to 4-5 days.
- Freezer: you can freeze this oatmeal recipe overnight in an airtight container for up to 3 months. Let it thaw in the fridge overnight before serving.
More Oat Recipes You’ll Love
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Blueberry Overnight Oats
These delicious vegan blueberry overnight oats taste just like a blueberry muffin, but you don’t have to turn on the oven! Made with fresh or frozen blueberries, plant-based milk, and vegan yogurt, these dairy-free oats are just as creamy and delicious as a traditional recipe.
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Instructions
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In a small bowl or jar, add the oats, milk, yogurt, maple syrup, chia seeds, cinnamon, nutmeg, and salt. Stir well with a spoon. (If using frozen blueberries, add them now.)
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Cover and chill in the refrigerator for at least 4 hours up to overnight. To serve, top with fresh blueberries, chopped almonds, and other toppings as desired.
notes
- Both fresh and frozen blueberries work well for this recipe so you can enjoy them any time of year, whether they’re in season or not.
- Chia seeds: if you don’t have chia seeds, you can use 1 tablespoon of ground flax seeds. If you don’t have flax, reduce the milk from 3/4 cup to 1/2 cup.
- Storage: store in the refrigerator in an airtight container for up to 4-5 days. You can also freeze this recipe for up to 3 months. Let it thaw in the fridge overnight before serving.
nutrition
Service: 1to serve | Calories: 425kcal | Carbohydrates: 68g | Protein: 15g | Fat: 11g | Saturated fat: 2g | Polyunsaturated fats: 6g | Monounsaturated fats: 2g | Trans fats: 0.02g | Sodium: 123mg | Potassium: 522mg | Fiber: 12g | Sugar: 25g | Vitamin A: 426UI | Vitamin C: 17mg | Calcium: 456mg | Iron: 4mg
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