Blueberry Muffin Overnight Oats
A nutritious and delicious breakfast option that captures the flavors of blueberry muffins in a convenient overnight oats recipe.
Equipment
- Mason Jar or Container
- Spoon
Ingredients
- 1/2 cup rolled oats
- 1/2 cup milk of choice (dairy or non-dairy)
- 1 Tbsp cashew butter (or almond butter)
- 2 tsp maple syrup (or honey)
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 Tbsp ground flax (optional)
- 1/4 cup fresh blueberries
- Dash sea salt
Instructions
- Gather all your ingredients: rolled oats, milk, nut butter, sweeteners, spices, flaxseed, and blueberries.
- In a small, sealable jar or container, combine rolled oats and milk. Stir well to ensure the oats are fully soaked.
- Add cashew butter to the mixture and mix thoroughly for a creamy consistency.
- Pour in maple syrup or honey for sweetness, followed by cinnamon, vanilla extract, and a dash of sea salt. Stir until combined.
- If using, add ground flaxseed and mix well.
- Gently fold in the fresh blueberries, being careful not to break them.
- Cover the jar tightly and place it in the refrigerator. Let it sit for at least 4 hours or overnight.
- Enjoy your Blueberry Muffin Overnight Oats cold or warm them in the microwave before serving.
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Notes
Store leftovers in the refrigerator for up to 3-5 days.