If you follow me on Instagram, you already got a sneak peek at this bomb.com blueberry muffin overnight oats recipe. My reluctance to embrace Instagram stories out of loyalty to Snapchat has stepped aside, and I’m actually starting to really enjoy it. I love that you can tag people in stories and easily start messaging convos. I’ll be sharing health/fitness/blog/life stuff on there a lot more now. But back to this recipe …
I’ve mentioned before that I love blueberry muffin Larabars (I eat one almost every single day). This overnight oats recipe was born from that obsession. I was hesitant because lemon in oatmeal?! But trust me, it gives the oats a zing that perfectly compliments the sweetness of the blueberries and maple syrup. If you still think it sounds weird, just omit the zest so that the lemon flavor isn’t as intense.
I go through phases with breakfasts where I’ll eat the same thing almost every morning for months or even years before switching it up. Right now I’m definitely in an all-things-oatmeal phase. I love that it fills me up and keeps me satisfied until lunch. Usually in the summer my go-to switches to smoothies, but the refreshing zing of the lemon in these blueberry muffin overnight oats might make it a warm weather keeper for me.
Print
Blueberry Muffin Overnight Oats
- Yield: 2 servings (or 1 big one if you’re hungry!) 1x
Description
A grab-and-go breakfast you can make the night before, these blueberry muffin overnight oats are delicious!
Ingredients
- 1 cup rolled oats
- 1 cup unsweetened almond milk*
- 1/2 cup fresh blueberries
- 2 tbsp maple syrup
- 1 tbsp chia seeds (optional)**
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tbsp lemon juice (juice from half a lemon)
- 1/4 tsp lemon zest***
Instructions
- For the zest, use a peeler to remove the peel of half a lemon (just the yellow part–avoid the white pith underneath). Finely mince the peel.
- Add all ingredients to a mason jar or bowl that can be covered and mix well.
- Refrigerate at least a couple hours or overnight.
- Enjoy cold.
Notes
*You can use the almond milk of your choice but if it’s sweetened, I’d recommend reducing the amount of maple syrup added and if it’s vanilla almond milk, I’d reduce the amount of vanilla extract you then add.
**I always add chia seeds to my overnight oats because I like the added texture but you can totally omit them.
***As mentioned in the blog post, if you’re hesitant to add lemon to oatmeal, eliminate the zest so the flavor isn’t as strong.
- Category: Breakfast
Keywords: blueberry muffin overnight oats, overnight oats
If you’re a fan of make-ahead breakfasts, I love this hearty almond butter banana chia seed pudding. I also have some other overnight oats recipes in the archives.
Other Overnight Oats Recipes:
I hope you’re all enjoying your weekend! On Friday night I cooked a big dinner for me and Joe and we just hung in, and then last night we had a friend’s birthday party at Capo in Southie. The basement of Capo is pretty hilarious. Upstairs it’s this nice Italian restaurant with people dressed up on dates. Then you go downstairs and it looks like the man cave of a dude in the throws of a midlife crisis. So random! Boston readers—have you been down there yet??
xo Nicole
RSS - Posts
WOW these photos are great! I LOVE the addition of the zest!
I ate blueberry overnight oats every day for maybe a year? They were my FAVORITE and I experimented with the vanilla extract, cinnamon, and types of milk but eventually I got worn out on them. But the idea of adding lemon makes me want to try them again! Sounds delicious!
Im yet to find an overnight oats recipe I can enjoy. Think this recipe may just be the one. I love Blueberries and the addition of the maple syrup makes me wanna make some up tonight
Looks amazing!