Blueberry Overnight Oats
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I’m giving up coffee for the next 3 weeks.
For the past year and a half, shortly after my divorce was finalized, I started dealing with some minor health issues that, I believe, were stress-induced. Trying to get to the bottom of these health concerns have taken me down more rabbit holes than I can count. I have been to primary doctors, dermatologists, and naturopaths. I have gone on extreme elimination diets, quite drinking, changed my birth control, taken a pharmacy of herbs and supplements, and taken up yoga and meditation.
Despite everything I’ve tried, I have not found the answers. And so, after all that, I decided to make the ultimate sacrifice…coffee.
The truth is, I have a bit of a coffee problem. Most days I substitute black coffee for breakfast which, turns out, is terrible for someone already dealing with the chronic stress of post-divorce life/single parenting. So along with my commitment to give up coffee, I’m also making a commitment to eat breakfast EVERY DAY. In order to make this happen I have been relying on 3 simple breakfasts:
And today I bring you a recipe for my current favorite breakfast: Blueberry Overnight Oats
These Blueberry Overnight Oats are rich, creamy, and filled with fresh berries. It’s truly like eating dessert for breakfast. And, better yet, there’s no prep time! Just mix them up the night before (this takes 5 minutes) and store them in easy grab-n-go airtight containers for easy breakfasts throughout the week.
INGREDIENTS FOR VEGAN OVERNIGHT OATS
The ingredients for these vegan overnight oats are very straight-forward. You probably already have them on hand. All you will need is:
- Old Fashioned Oats
- Coconut Milk
- Almond Milk
- Maple Syrup
- Chia Seeds
- Vanilla Extract
- Blueberries
- and Salt!
That’s it! Under 10 ingredients for a super satisfying grab-n-go breakfast.
BEST OATS FOR OVERNIGHT OATMEAL
When I make my vegan overnight oats, I choose extra-thick old fashioned oats. You want oats that will keep their shape overnight so that you have a full-bodied texture. Old fashioned oats will also work, although, for super chunky granola, I do recommend an extra thick cut.
If you are gluten-free, make sure to look for a gluten-free thick cut. This is the brand that I recommend.
Wait, aren’t all oats gluten-free?
Unfortunately not. Most oats are rolled in flour during the process or are cross-contaminated by sharing the same equipment as wheat products. If you are strictly gluten-free, make sure to find the oats that are labeled as such.
HOW TO MAKE OVERNIGHT OATS
You can make overnight oats in just 5 minutes in 4 easy steps for a quick grab-n-go breakfast all week long.
- Step one – Combine the wet ingredients in a large bowl
- Step two – Fold in the rolled oats
- Step three – Transfer to overnight oats jars, cover, and refrigerator.
- Step four – Grab-n-go!
HOW TO MAKE PERFECT VEGAN OVERNIGHT OATS
- Oats – To keep these oats cleanse-approved, I used gluten-free rolled oats. Because most oats are coated in flour, you’ll want to make sure to find oats labeled as gluten-free. Look for thick-cut oats which keep their shape and texture better. You can swap in steel-cut oats which add extra health benefits. To do that, you’ll want to double the liquid in this recipe.
- Sweetener – For a sweetener, I typically use maple syrup. Maple syrup adds a complex flavor without overly sweetening the oats (like some unrefined sweeteners can do). Unlike other sweeteners, maple syrup also provides a few healthful vitamins and minerals as well as antioxidants.
- Mixins – For texture, I add chia seeds which are considered a superfood for being high in antioxidants and fiber as well as providing energy boosters and natural mood enhancers. You can also add coconut, flax seeds, or cacao nibs for a delightful texture with additional health benefits.
Vegan Overnight Oats are fairly versatile. I recommend you play around a bit with this recipe once you’ve got it down to try different variations.
MORE VEGAN OVERNIGHT OATS RECIPES
If you love filling and convenient breakfasts, that you should make sure to check out these other vegan overnight oats recipes. Here are a few of my favorites:
- Chocolate Peanut Butter Overnight Oats
- Strawberry & Cream Overnight Oats
- Pumpkin Pie Overnight Oats
- Snickerdoodle Overnight Oats
Get this year started off right with a good wholesome breakfast amidst the chaos of the mornings.
I know that giving up coffee may not find me the answers I seek, but making the change to eat breakfast, rather than substituting it with coffee, will have lasting beneficial effects. And to that, I lift up my empty coffee mug and say, “Cheers!”
These Blueberry Overnight Oats are made with a blend of coconut and almond milk for a sweet, refreshing, and creamy grab-n-go breakfast.
Cuisine: American
Keyword: Blueberry Overnight Oats
Servings: 2
Calories: 377 kcal
Author: Sarah McMinn
- 1 cup rolled oats
- ½ cup coconut milk
- ½ cup almond milk
- 1-2 tablespoon maple syrup
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- pinch of salt
- 1 cup fresh blueberries
- fresh blueberries
- chia seeds
- shredded coconut
- Combine oats, milk, chia seeds, vanilla extract, salt and maple syrup in a large bowl. Stir together until well combined.
- Fold in fresh blueberries.
Transfer to two 8 ounce mason jars, cover, and refrigerate at least 4 hours or overnight.
- When ready, top with desired toppings and enjoy!
Faith says
What kinds of oats rolled, Steele cut, do you use in this recipe?
Sarah says
Rolled oats, I prefer thick-cut
E says
I am a bit confused as to why you are using oats in your cooking, while also going gluten-free on your 30 days vegan cleanse. Oats in all forms: steel-cut, rolled, whatever all have gluten in them.
Sarah says
Oats only have gluten when they are rolled in flour which is a common process. However, it’s super easy to find gluten-free oats! This is the brand I use.
Michelle Duncan says
This is my favorite recipe for overnight oats! The coconut milk makes it SO creamy! Sometimes I do almond extract instead! I made it with strawberries tonight – blueberries are so delicious too!
Sarah says
How nice to hear. Thank you!
Ooma says
Any suggestions for substituting steel cut oats for rolled oats?
Torianna says
Does anyone know if this can be made with oat groats?
Lisa says
I just wanted to confirm that the oats are uncooked. Thank you.
Sarah says
Yes, uncooked!
Jo says
Yummy, easy and simple, thanks for sharing. I didnt have any almond milk so just used more coconut milk, and to cut back on the sugar a little stevia, and it was still delicious
Katrina says
Can I use frozen blueberries?
Sarah says
Fresh would be best but frozen would work in a pinch.
Lizzy says
Loved this recipe! This was my first time trying overnight oats and I was totally happy with it. I put chia seeds in basically everything so it was neat that they were included in this recipe. I added some strawberries to my second jar which made it a little sweeter. I’m still trying to convince myself that I like blueberries; I never did as a kid. This was the first time I actually enjoyed eating them! Great recipe! Simple, easy, and delicious.
Sarah says
I’m so glad you enjoyed even the blueberries! Thanks for sharing.
Melissa says
I also suffered from stress and ended up with ovarian cysts – and decided to cut out coffee to not put such a stress on my adrenals and it was worth a try…it was difficult but I did it and after 2 ultrasounds – No more cysts! I am not sure if this is coincidence – but even my Doctor was shocked as I had a cluster of cysts on my left ovary and on my right…wondering how you did giving up coffee and if it helped your ailments! Looking forward to trying this recipe as I am often running to work without breakfast and I need to get back to a routine of making time for me in the busy mornings!
Sarah says
Wow! I’m glad the cysts went away. I’ve read a lot about what coffee can do to a body since quitting and it would not surprise me at all if those two things were related for you! Thanks for sharing your story.
Ashley Jorgensen says
Really great recipe! I’ve made overnight oats before without chia seeds and it was awful. I’m glad I found your recipe because it’s really good and I look forward to eating it! It’s also super easy to make. I added a pinch of cinnamon bc I’m obsessed and used all almond milk only bc I didn’t have both on hand. I usually buy a almond/coconut blend, gonna try that next. Thanks for the recipe!!! The ratios are perfect and tastes amazing!
Katie says
Hi, I’m really enjoying this recipe. Do you have the calories per serving by chance? Thank you
Peg says
Hi! I can’t wait to make these! What type of coconut milk do you use and is it full-fat or light? Thanks !
Sarah says
I use full fat, I typically by Trader Joe’s brand. Light would work also, thought.
Haley says
Do you use the liquid portion of the full fat canned coconut milk or the cream part?
Thanks!!
Sarah says
I use it when it’s fully combined. Make sure to shake up the can before opening so that the solids and liquids are mixed together.
Cheryl says
This is my new favorite breakfast. So quick to make the night before. And since its blueberry picking season, I have plenty of fresh blueberries. Also love your blueberry muffin recipe. and your barbecue chickpea pizza recipe,…..
Sarah says
Thanks so much, Cheryl!
Trudy says
Hi! I love this recipe and it’s saved me on days when I need to whip up a quick healthy breakfast 🙂 I’ve shared this recipe with my Facebook group since they were looking for quick recipes and wanted to tag you in the post but couldn’t find you on Facebook. Do you have a Facebook page? My group is https://www.facebook.com/groups/lifestyles.fit.fabulous/ if you want to check it out!
Sarah says
Oh, that’s very kind. Yes, my facebook page is https://www.facebook.com/mydarlingvegan/ Glad this recipe is a hit. Thanks for sharing!
Sarah Wintin-Guthrie says
I love this recipe! Do you know how long they keep? Like, could I prep 5 on Sunday night for the whole week? Thanks!
Sarah says
I have never had them for more than 4 days, but I think 5 days would be fine. If you try it, let us know how it turns out!
Laura says
Great recipe! I used it as a guide to come up with a slightly different version and it turned out great! I used quick steel cut oats instead of rolled oats and used Orgain Protein Almond vanilla almond milk as my milk alternative, additionally I used almond extract instead of vanilla, and agave nectar in place of the maple. Thank you for your recipe, can’t wait to try more!
Sarah says
Glad you enjoy it!
Laurie*~ says
I hope you feel better soon!!
Sarah says
Thanks Laurie!
Kelly Mahan says
It actually looks beautiful, like something I could just make to use as a decor piece, lol. Will try this for sure, and hope this ultimate sacrifice works out for you. Best of luck!
Lisa says
What a great idea-especially for early rushed mornings…
Lisa @ NatureImmerse says
I have a new favorite breakfast everyone! Overnight oats made with blueberries, coconut milk, almond extract, and sprinkle with some sliced raw almonds and shredded coconut. Oh my! Actually, I could probably eat this for lunch to and even dinner – especially on a hot humid Buffalo, NY summer day.
Sarah says
Sometimes I eat overnight oats for lunch and dinner, too!
Andrea says
These look amazing. When you made overnight oats, what kind of oats (i.e. quck oats, old fashioned oats, steel cut)????
Sarah says
Old Fashioned rolled oats
Stefani says
Too easy, and so beautiful. Also perfect for the horrid weather we’ve been having, where I wake up already too droopy to think about fixing breakfast. Thank you, Sarah.