Ingredients
Scale
- 2 cups blueberries (fresh or frozen)
- 2 tablespoons maple syrup
- 2 cups old-fashioned rolled oats
- 4 tablespoons chia seeds
- 3 cups water or milk (your choice)
- 4 tablespoons maple syrup (for flavor)
- 1 cup Greek yogurt (vanilla or blueberry)
- 2–3 teaspoons vanilla extract
- 1 pinch salt
Instructions
- In a medium saucepan over medium heat, combine the blueberries and 2 tablespoons of maple syrup. Cook until the blueberries begin to burst, about 5 minutes. Set aside to cool.
- In a large bowl, whisk together the oats, chia seeds, and pinch of salt.
- Pour in choice of liquid (water or milk) and the second round of maple syrup. Stir well to combine.
- Mix in the Greek yogurt and vanilla extract until smooth and creamy.
- Layer the blueberry mixture at the bottom of serving jars or bowls, then top with the overnight oats mixture. Drizzle with extra maple syrup if desired.
Notes
For a lactose-free option, consider almond milk or coconut yogurt. These overnight oats can be stored in the fridge for up to 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg