Blueberry Almond Overnight Oats | Busy Girl Healthy World (V, GF)It definitely took me a while to get on the overnight oats train. I would see recipes all over blogs, but the idea of eating cold oats just did not sound appealing to me. Reluctantly, I decided to give it a shot and I’m so glad that I did. This is one of the easiest, simplest, healthiest breakfasts for rushed weekday mornings. Most of the prep is done the night before and all you need to do before you eat is assemble the oats. It does not require any cooking AT ALL. I like to make the oats in a lock-top container and then in the morning I add my toppings and go. I absolutely love the combination of fresh blueberries and almonds. Blueberries are still in season, and you only need a small amount of slivered almonds per serving. A small bag could easily top oats all week. A dash of pure maple syrup and a ripe banana add just the right amount of sweetness to this breakfast. I used gluten free oats, but regular oats would work fine in this recipe too. If you haven’t tried overnight oats yet-definitely give this recipe a shot! I think you will be pleasantly surprised with how amazing it is! If you’re not into blueberries and almonds, you could truly use any fruit/nut combinations you prefer.

Blueberry Almond Overnight Oats | Busy Girl Healthy World (V, GF)
Blueberry Almond Overnight Oats | Busy Girl Healthy World (V, GF)
Active Time: 5 minutes Total Time: 5 minutes (but must sit overnight)
Serves: 1

Ingredients:
1/3 cup oats (gluten free or regular)
½ cup almond milk (I used Silk Original Light)
1 teaspoon chia seeds
½ tablespoon maple syrup
1 teaspoon vanilla extract
2 tablespoons slivered almonds
½ medium banana, sliced
1/3 cup blueberries

Directions:
In an airtight container, mix oats, almond milk, chia seeds, maple syrup, and vanilla. Seal the container and place in the fridge overnight. In the morning, stir oats and top with slivered almonds, sliced banana, and blueberries. Enjoy!

Blueberry Almond Overnight Oats | Busy Girl Healthy World (V, GF)
Nutrition Information per serving:
Calories: 341 Fat: 9g Carbs: 54g Protein: 9g Sodium: 97mg Sugar: 28g

*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.

Written by Christina

    14 Comments

  1. Christine Skwersky December 7, 2016 at 5:03 pm Reply

    overnight oatmeal

  2. Christina December 12, 2016 at 4:24 am Reply

    By vanilla, do you mean vanilla extract? 1 tbs seems like a lot of that stuff!

    • Christina December 12, 2016 at 11:34 am Reply

      Yes, I do mean vanilla extract…but no I did not mean 1 tablespoon! Thanks for catching! It should read “1 TEAspoon” – I edited the post to reflect the change! You’re right- 1 tbsp is definitely a lot!

  3. Sophie January 4, 2017 at 4:30 pm Reply

    I’ve recently come across your blog and Instagram, and I love your recipes! I made this one up last night and tried it for my breakfast this morning – it was absolutely delicious and kept me going until lunch. Plus super convenient for busy mornings! Next up: your soup recipe from yesterday!
    From Sophie (over in London, UK)

    • Christina January 4, 2017 at 4:37 pm Reply

      Thank you so much for reading and commenting! I’m so happy to hear that you liked the oats–I love them too :). Hope you enjoy the soup, I would love to hear what you think after you try it

  4. Edie January 17, 2017 at 3:13 pm Reply

    I am thinking this recipe is using rolled oats instead of steel cut since its not really cooking?

    • Christina January 17, 2017 at 11:32 pm Reply

      Yes! I used regular rolled oats

  5. Anu January 19, 2017 at 7:57 pm Reply

    Hi Christina,
    I am student intern wellness coordinator at People Corporation. I came across your blueberry almond overnight oats recipe on your blog. I would love to use this recipe for this mostly wellness email we send out to our internal staff. I was wondering if you can grant me permission on using this recipe in our upcoming month’s recipe of the month email. It would be greatly appreciated.
    Thank You.

    • Christina January 19, 2017 at 8:19 pm Reply

      Hello! You absolutely have my permission. Thank you for asking!

  6. Dana January 21, 2017 at 8:07 pm Reply

    Is it possible to make this ahead during the weekends and maybe freeze it after it has sat overnight? Also, any idea on the amount of cholesterol? (Trying to cut back – it’s a hereditary thing.)

    • Christina January 21, 2017 at 10:50 pm Reply

      Hi Dana! I like to make a double batch and keep it in the fridge to eat 2 days in a row. I haven’t tried freezing it so I can’t say if it would work or not-if you try it I would love to know! Cholesterol is actually only found in foods that come from animals so this doesn’t have any at all!

  7. Beverly January 29, 2017 at 5:25 pm Reply

    My concern is the fat content of 9 grams. Can you suggest modifications to lower the fat in this recipe ?

    • Christina January 29, 2017 at 5:32 pm Reply

      Yes- the fat is coming primarily from the almonds (which is a “good” fat). If you would like to reduce it you can reduce or eliminate the almonds. 🙂

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