Blueberry Muffin Overnight Oats
If you love blueberry muffins and being healthy then you will love this recipe! I combined the flavors of a classic blueberry muffin with the crumble on top, incorporated healthier ingredients and turned them into oats that make for the best morning!
For the Overnight Oats:
- 2 Cups quick oats
- 2 Cups almond cashew milk
- ¼ TSP cinnamon
- ¼ Cup chia seeds + 2 TBSP
- 2 TBSP coconut oil, melted
- ½ TBSP monk fruit sweetener
- 1 TSP vanilla extract
- 1 Cup frozen blueberries + more for garnish and serving on top
For the Crumble Topping:
- ¾ Cup almond flour
- 3 TBSP butter, cut in cubes
- TBSP monk fruit sweetener
- ¼ TSP cinnamon
- To make the overnight oats, mix all ingredients in a bowl including the frozen blueberries.
- Take your jars or bowl, and fill it until it’s about three quarters full or a little more. Set all of the jars or your bowl aside.
- Preheat your oven to 350 degrees. Prepare a baking sheet with parchment paper and non-stick baking spray. Set aside.
- Make the blueberry crumble topping by placing all the ingredients in a bowl. Using your hands, mix it well until the butter, sugar, flour and cinnamon has become sort of thick and crumbly. The butter should be soft and creamy when mixed in, make sure there are no chunks. Spread the crumble evenly on your baking sheet and bake in the oven for 22 minutes or until crumbles become golden brown. When done, remove from heat and let cool.
- Once cooled, top your filled jars with the crumble topping, press as much in and ontop as you would like. Then, place the lid on. Place your prepared overnight oats in the fridge overnight. Keep remaining crumble topping in an airtight container until ready to serve for extra if desired.
- When ready to serve, remove your jars from the fridge and serve with extra blueberries and crumbles if desired.