Blueberry Muffin Overnight Oats Recipe
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Recipe Intro From nourishingfoods
These Blueberry Muffin Overnight Oats are a nutritious, easy-to-prepare breakfast that tastes just like a blueberry muffin! Perfect for busy mornings, this vegan and gluten-free recipe is great for meal prep. With layers of creamy oats, sweet blueberries, and a hint of cinnamon, it's a delicious and filling way to start your day. Plus, it’s naturally refined sugar-free and packed with fiber, protein, and antioxidants.
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Recipe Card
ingredients
- 1 1/2 cups rolled oats
- 1 cup vegan milk such as, almond, oat, soy, or coconut milk
- 1 cup vegan quark (or plant-based yogurt)
- 1 cup frozen blueberries, mashed
- 2 tablespoons honey or maple syrup (for vegan option)
- 2 tablespoons flaxseeds
- 1 teaspoon ground cinnamon
- Cacao nibs (optional), for topping
- Peanut butter (optional), for topping
Method
Step 1
In a medium bowl, combine the oats, vegan milk, vegan quark, honey or maple syrup, flaxseeds, and cinnamon. Stir until well combined.
Step 2
Mash the frozen blueberries and divide them into two portions. Fold half of the blueberries into the oat mixture.
Step 3
Take two jars or containers with lids. Alternate layers of the blueberry oat mixture and mashed blueberries, finishing with a layer of blueberry oats on top.
Step 4
Cover the jars with lids and refrigerate overnight or for at least 4-6 hours. This allows the oats to absorb the liquid, creating a creamy texture.
Step 5
In the morning, remove the jars from the fridge. Top each serving with the remaining blueberries, a sprinkle of cacao nibs, and a dollop of peanut butter. Serve chilled and enjoy!