Blueberry Muffin Overnight Oats

I discovered overnight oats in December of 2017. Can you guess what Tyler and I have had for breakfast almost every day since then? You guessed it…pancakes.

Just kidding! Though I have a passion for pancakes, these overnight oats have become our weekday staple. They’re perfect for busy mornings, and pack up nicely in a lunchbox if you’re not a fan of eating first thing in the morning.

Another perk? These oats are HEARTY. They almost always help me avoid becoming hangry before lunchtime.

Blueberry Muffin Overnight Oats

Servings: 1 serving

Ingredients

• ¾ cup oatmeal (I use steel cut oats, but quick oats are also fine)
• ¾ cup unsweetened vanilla almond milk (or any other variety of milk)
• 1/4 tsp vanilla extract
• 1/8 tsp ground cinnamon
• 1 tsp flax meal
• 2 tsp chia seeds
• 1 tsp honey or maple syrup
• Juice and zest from ½ lemon
• ½ cup vegan yogurt (Almond, coconut, or soy all work. You can also use Greek yogurt, though you may need to use slightly more almond milk to get the right consistency)
• 1/2 cup fresh blueberries

Toppings

• Fresh blueberries
• Toasted coconut
• Chopped walnuts
• Lemon zest
• Raspberry jam

Instructions

1. Combine all ingredients in a bowl or sealed container (if you’re planning to pack them for breakfast in the morning)
2. Stir until well combined, then cover and refrigerate overnight
3. In the morning, give the oats a good stir before eating. You can add a splash of almond milk if you prefer a thinner consistency
4. Top with extra goodies that inspire you (my recommendations are above), and enjoy!