Blueberry Almond Overnight Oats
Creamy overnight oats layered with juicy blueberries and crunchy almonds. Fully plant-based, lightly sweetened, and ready when you are.
Servings: 1
Calories: 400kcal
Ingredients
- 1/2 cup old-fashioned rolled oats 50 g
- 1/2 cup unsweetened almond milk or other plant milk 120 ml
- 1 to 3 teaspoons maple syrup or agave to taste (5 to 15 ml)
- 1/2 cup fresh blueberries 75 g
- 1/3 cup vanilla plant-based yogurt 80 g
- 2 tablespoons sliced or chopped almonds 14 g
- Pinch of fine sea salt optional
Instructions
- Add oats, almond milk, maple syrup, and salt to a jar or lidded container. Stir until the oats are evenly coated.
- Layer in half of the blueberries, then spoon in the plant-based yogurt.
- Top with the remaining blueberries and the almonds.
- Seal and refrigerate overnight or at least 4 hours.
- Stir before eating. Enjoy cold or let it sit at room temperature for a few minutes.
Notes
- Use frozen blueberries if needed. No thawing required. Color may bleed more, which tastes the same and looks vibrant.
- For a thicker texture, stir in 1 teaspoon chia seeds with the oats.
- Gluten-free option: use certified gluten-free oats.
- Meal prep: keeps up to 3 days in the fridge. Add a splash of plant milk before serving if it thickens.
- Sweetness: adjust maple or agave at serving if you prefer it sweeter.