Quick Blueberry Overnight Oats with Yogurt

If you ask me, overnight oats are one of the smartest breakfast hacks out there.

This make-ahead meal comes together in just five minutes the night before, and you wake up to a creamy, ready-to-eat breakfast that tastes like blueberry muffins in a jar. Rolled oats soften overnight in almond milk and Greek yogurt, creating a thick and satisfying texture.

Frozen blueberries add pops of fruity sweetness while chia seeds give you an extra boost of protein and omega-3s. Maple syrup and cinnamon bring warmth, and crunchy walnuts on top add the perfect contrast.

It’s a no-cook breakfast that feels indulgent but keeps you full until lunch.

What Kind of Oats Should I Use?

For overnight oats, you’ll want to stick with old-fashioned rolled oats rather than quick oats or steel-cut oats. Rolled oats have the perfect texture for soaking overnight – they soften up nicely while still maintaining a bit of chew, so you’re not left with a mushy breakfast. Quick oats will turn too soft and almost gummy after sitting in liquid all night, while steel-cut oats won’t soften enough and will stay too crunchy. If you only have quick oats on hand, they can work in a pinch, but your texture won’t be quite as good, so it’s worth grabbing a container of rolled oats next time you’re at the store.

Options for Substitutions

This overnight oats recipe is super forgiving and easy to customize based on what you have in your pantry:

• Rolled oats: Stick with rolled oats for this one – they’re key to getting that perfect creamy texture. Quick oats will turn mushy, and steel-cut oats won’t soften enough overnight.
• Greek yogurt: Regular yogurt works fine, though it’ll be slightly thinner. You can also use coconut yogurt or skyr for different flavors. If you want to keep it dairy-free, use a plant-based yogurt.
• Almond milk: Any milk works here – dairy, oat, soy, or coconut milk are all great options. Just keep in mind that coconut milk will add a tropical flavor.
• Maple syrup: Honey, agave nectar, or even a mashed banana can replace the maple syrup. Start with less than the recipe calls for and adjust to your taste.
• Blueberries: Swap these out with any berries you like – strawberries, raspberries, or blackberries all work great. You can also try diced peaches or mango for something different.
• Walnuts: Any nuts or seeds work here. Try almonds, pecans, or sunflower seeds if you’re nut-free.
• Chia seeds: Ground flaxseed makes a good substitute and adds similar nutritional benefits. You can also leave them out if you don’t have any on hand.

Watch Out for These Mistakes While Making

The biggest mistake people make with overnight oats is using too little liquid, which leaves you with a thick, paste-like texture instead of creamy oats – if your mixture looks dry after stirring, add an extra splash of milk before refrigerating.

Another common error is skipping the salt, which might seem unnecessary but actually helps balance the sweetness and brings out the flavor of the blueberries and cinnamon.

To avoid watery oats, make sure you’re using rolled oats rather than instant oats, and if you’re using frozen blueberries, don’t thaw them first – adding them frozen prevents excess moisture from making your breakfast soupy.

For the best texture, give your oats a good stir in the morning before serving, and if they seem too thick after sitting overnight, just mix in a tablespoon or two of milk to loosen them up.

What to Serve With Blueberry Overnight Oats?

Blueberry overnight oats are pretty filling on their own, but I love pairing them with a hot cup of coffee or tea for a complete breakfast. If you’re extra hungry or need more protein, a hard-boiled egg or two on the side works great, or you could add a slice of peanut butter toast. For a weekend brunch vibe, serve them alongside some fresh fruit like sliced strawberries or banana, or even a small smoothie if you want something really refreshing. The oats are also perfect for meal prep, so you can grab them straight from the fridge on busy mornings without needing anything else.

Storage Instructions

Store: These overnight oats are perfect for meal prep! Keep them in an airtight container or mason jar in the fridge for up to 5 days. I like to make a few jars at once so I have grab-and-go breakfasts ready for the whole week.

Make Ahead: The beauty of overnight oats is that they actually need to be made ahead. Just mix everything together the night before and let it sit in the fridge for at least 4 hours or overnight. The oats will soften and absorb all those good flavors while you sleep.

Serve: You can eat these straight from the fridge for a cool breakfast, or warm them up in the microwave for about 30-45 seconds if you prefer them warm. Add a splash of milk if they’ve thickened up too much after sitting in the fridge.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-480
• Protein: 12-16 g
• Fat: 18-25 g
• Carbohydrates: 44-54 g

Ingredients

For the oats:

• 1 tsp vanilla extract (pure vanilla preferred)
• 1/2 cup frozen blueberries (no need to thaw)
• 1/2 cup rolled oats (old-fashioned oats work best)
• 1 tbsp chia seeds (optional but recommended for texture and nutrition)
• dash salt
• 2 tbsp maple syrup
• 1/2 tsp cinnamon (freshly ground for better flavor)
• 1/3 cup plain greek yogurt (non-fat or full-fat, adds creaminess)
• 2/3 cup unsweetened almond milk

For topping:

• 1/4 cup roasted walnuts (chopped into bite-sized pieces)

Step 1: Prepare and Combine Wet and Dry Ingredients

• 1/2 cup rolled oats
• 1 tbsp chia seeds
• 1/2 tsp cinnamon
• dash salt
• 1/3 cup plain greek yogurt
• 2/3 cup unsweetened almond milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract

In a medium bowl or mason jar, combine the rolled oats, chia seeds, cinnamon, and salt.

Whisk these dry ingredients together to evenly distribute the spices—this prevents clumping and ensures consistent flavor throughout.

In a separate small bowl, whisk together the Greek yogurt, almond milk, maple syrup, and vanilla extract until smooth and well combined.

I find that whisking the wet ingredients separately helps me avoid lumpy yogurt that can stick to the bottom of the bowl.

Step 2: Combine All Components and Chill

• dry ingredient mixture from Step 1
• wet ingredient mixture from Step 1
• 1/2 cup frozen blueberries

Pour the wet ingredient mixture from Step 1 into the bowl with the dry ingredients and stir well until everything is combined.

Add the frozen blueberries and gently fold them in—using frozen berries straight from the freezer means they’ll slowly thaw overnight and won’t break down into mush.

Cover the bowl or jar with a lid or plastic wrap and refrigerate for at least 8 hours or overnight.

I like to prepare my overnight oats in the evening so they’re ready for grab-and-go breakfast, but you can also make them up to 2 days ahead.

Step 3: Finish and Serve

• chilled oat mixture from Step 2
• 1/4 cup roasted walnuts, chopped

Remove the overnight oats from the refrigerator and give them a good stir, adding a splash more almond milk if they’ve thickened too much overnight—the consistency should be creamy and spoonable, not dry.

Transfer to a serving bowl or eat straight from the jar, then top with the chopped roasted walnuts for crunch and extra nutrition.

Serve chilled and enjoy immediately.

Quick Blueberry Overnight Oats with Yogurt

Delicious Quick Blueberry Overnight Oats with Yogurt recipe with step-by-step instructions.

Print Recipe Pin Recipe

Cook Time 5 minutes mins

Total Time 7 minutes mins

Servings 1 serving

Calories 440 kcal

Ingredients

  

For the oats:

• 1 tsp vanilla extract (pure vanilla preferred)
• 1/2 cup frozen blueberries (no need to thaw)
• 1/2 cup rolled oats (old-fashioned oats work best)
• 1 tbsp chia seeds (optional but recommended for texture and nutrition)
• dash salt
• 2 tbsp maple syrup
• 1/2 tsp cinnamon (freshly ground for better flavor)
• 1/3 cup plain greek yogurt (non-fat or full-fat, adds creaminess)
• 2/3 cup unsweetened almond milk

For topping:

• 1/4 cup roasted walnuts (chopped into bite-sized pieces)

Instructions

 

• In a medium bowl or mason jar, combine the rolled oats, chia seeds, cinnamon, and salt. Whisk these dry ingredients together to evenly distribute the spices—this prevents clumping and ensures consistent flavor throughout. In a separate small bowl, whisk together the Greek yogurt, almond milk, maple syrup, and vanilla extract until smooth and well combined. I find that whisking the wet ingredients separately helps me avoid lumpy yogurt that can stick to the bottom of the bowl.
• Pour the wet ingredient mixture from Step 1 into the bowl with the dry ingredients and stir well until everything is combined. Add the frozen blueberries and gently fold them in—using frozen berries straight from the freezer means they'll slowly thaw overnight and won't break down into mush. Cover the bowl or jar with a lid or plastic wrap and refrigerate for at least 8 hours or overnight. I like to prepare my overnight oats in the evening so they're ready for grab-and-go breakfast, but you can also make them up to 2 days ahead.
• Remove the overnight oats from the refrigerator and give them a good stir, adding a splash more almond milk if they've thickened too much overnight—the consistency should be creamy and spoonable, not dry. Transfer to a serving bowl or eat straight from the jar, then top with the chopped roasted walnuts for crunch and extra nutrition. Serve chilled and enjoy immediately.