Overnight oats are a lifesaver for busy mornings—and this Blueberry Almond version elevates the classic. Tangy berries, nutty almonds, and creamy oats soak overnight for a ready-to-eat, satisfying breakfast that feels indulgent yet wholesome.
Ingredients
1 cup rolled oats
1 cup unsweetened almond milk
½ cup Greek yogurt (optional for extra creaminess)
1 tablespoon chia seeds
1 tablespoon maple syrup or honey
1 teaspoon vanilla extract
½ cup fresh blueberries, plus extra for topping
2 tablespoons sliced almonds
Preparation Steps
Combine base ingredients.
In a jar or bowl, stir oats, almond milk, yogurt, chia seeds, sweetener, and vanilla until evenly mixed.
Add blueberries.
Gently fold in ½ cup blueberries.
Chill.
Cover and refrigerate at least 6 hours or overnight.
Serve.
In the morning, stir oats. Top with remaining blueberries and sliced almonds.
Tips & Variations
Flavor swap: Use raspberries or diced peaches instead of blueberries.
Protein boost: Stir in a scoop of vanilla protein powder.
Make-ahead jars: Prepare 3–4 jars at once for weekly grab-and-go breakfasts.
This breakfast is satisfying, portable, and endlessly adaptable—proof that healthy mornings can taste like dessert.
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