Overnight oats may be the most genius recipe idea ever. I’m a huge fan and so is my husband. This recipe for Blueberry Almond Overnight Oats is so easy, tasty and filling – it really is the perfect breakfast to wake up to!
Our breakfasts are pretty healthy around here. I am not a breakfast person, but I know it’s an important meal so I tend to eat lighter and healthier. Overnight oats are the perfect breakfast for me and my husband. If you’re running out the door in the morning, overnight oats is just for you. You make them the night before so when you wake up, you simply add some fruit and nuts and you can enjoy breakfast on your way to work.
You can doctor up overnight oats with just about anything. I tend to love them with vanilla almond milk – they turn out super creamy with that hint of almond flavor. Adding things like chia seeds and flaxseed help increase the nutrition which is always a bonus, and adding pure maple syrup is a natural and flavorful way to sweeten up the oats. Bananas and blueberries for the fruit are a great combo and then sliced almonds on top for that needed crunch!
I often use mason jars to make my overnight oats in but you can use a bowl or cup – just need to cover it tightly overnight so the oats can soak up the milk.
These will last in the refrigerator for a few days so you can make 2-3 at at time and breakfast is made for several days! Otherwise, this takes a whopping 5 minutes or less to prepare before bed.
This simple breakfast recipe is definitely a winner and I sure hope you try it!
- 1/2 cup rolled oats
- 1/2 cup unsweetened almond milk (I like vanilla flavored)
- 1-2 tablespoons pure maple syrup (depending on how sweet you want it)
- 2 teaspoons chia seeds
- 1 tablespoon ground flaxseed
- sliced banana
- handful of blueberries
- 1/8 cup slivered almonds
- Mix together almond milk, maple syrup, chia seeds and flaxseed in a jar or bowl. Add oats and stir. Cover and place in refrigerator overnight.
- Garnish with bananas, blueberries, almonds and more almond milk if desired. Enjoy cold or warm. I prefer cold.
You can double or even triple this recipe. You can make a large batch of it as well. Make several ahead of time so you have breakfast for 2-3 days.