Blueberry Overnight Oats with Yogurt
A quick and nutritious breakfast made by soaking oats in milk and Greek yogurt overnight, combined with fresh blueberries and shredded coconut, perfect for busy mornings.
Ingredients
Base Ingredients
- 1/2 cup rolled oats Use gluten-free oats for a gluten-free option.
- 1/2 cup milk (dairy or plant-based) Choose your favorite type of milk.
- 1/4 cup Greek yogurt Opt for dairy-free yogurt for a vegan version.
- 2 tablespoons shredded unsweetened coconut Can substitute with other toppings.
- 1 teaspoon honey Optional, adjust for sweetness.
- 1/3 cup blueberries Fresh or frozen can be used.
Instructions
Preparation
- Combine the rolled oats and milk in a bowl or jar. Mix until the oats are coated.
- Add the Greek yogurt, stirring well for even distribution.
- Incorporate the shredded coconut and honey, mixing thoroughly until combined.
- Fold in the blueberries gently.
- Transfer the mixture to a sealed container and refrigerate overnight.
Serving
- Remove from the refrigerator and give it a stir before serving.
- Add extra toppings like fresh blueberries, shredded coconut, or nuts as desired.
- Drizzle with maple syrup or nut butter for added indulgence if you like.
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Notes
Store in an airtight container for 3-5 days in the refrigerator. Add a splash of milk if the oats thicken too much. Freeze portions for longer storage.