Rise and Shine

April 13, 2022

Blueberry Muffin Overnight Oats

Get ready because this is one of the easiest and tastiest make ahead breakfasts you will ever have. I created this recipe because I am a big muffin gal. I love blueberry muffins specifically, especially with that sweet crumble on the top. Mmmm! What I don’t love is all of the sugar and other unhealthy ingredients that are potentially baked into them. I wanted to resort to an easy breakfast that tastes good and is guilt free. Hence, the blueberry muffin overnight oats were born and oh, do I love this recipe so much. These overnight oats are “I would bathe in them,” that good!

I love making a batch of this when I know I have a busy week or weekend ahead of me and I need something that I can easily grab and go. I like to put the crumble on the top before I seal the lid and put them in the fridge overnight so they soak into the oats and create a nice layer on top, but the crumble is honestly to die for…so, I also serve the oats with extra on the side and add more in as I enjoy them. If you are busy and on the go just pre-pack the crumble in little jars on the side and you are all set.

So, I know you might be wondering, what are in these overnight oats anyways that makes them better for you than an actual blueberry muffin? I would love to tell you and highlight a few of the ingredients below:

  • Quick Oats: I like these much better than rolled oats because they are finer and not as thick and in your face, plus since the oats soak into the mixture quicker and much better.
  • Almond Cashew Milk: I enjoy plant based milk so much more and I love this silk almond and cashew milk specifically because it contains two types of nuts, so double the flavor and double the protein.
  • Frozen blueberries: Frozen blueberries are the way to go! I am obsessed with the Seal the Seasons Michigan Grown frozen blueberries. I love them because as they thaw they get juicier in the mix, they are full of flavor and every blueberry is nice and plump.
  • Cinnamon: Can help with reducing inflammation, blood sugar levels, improve heart health and has anti-inflammatory properties.
  • Chia Seeds: I love chia seeds for so many reasons. They really add so much more volume and since I add so many, when enjoying them you might notice that they are a cross between overnight oats and a chia pudding. If you want to lessen the chia intensity feel free to only add in as much as you would like. Chia seeds are a great source of antioxidants and healthy fats.
  • Monk Fruit Sweetener: Contains lesser calories, doesn’t affect blood sugar and t’s anti-inflammatory. It’s a great sugar alternative. It provides the sweetness because of the fruit it comes from hence the name Monk Fruit Sweetener.

You can store both the overnight oats and the crumble for about 5-7 days. The crumble can be kept in an airtight container on your counter and the overnight oats can be stored in your fridge as long as it’s sealed. Since these are a heartier breakfast item full of nutrients and volume I would recommend putting them in smaller jars because they do fill you up quickly depending on the person and how hungry you are. I store mine in 8-10 oz. jars.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!

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!

Prep:
10
min
cook:
720
min
total:
730
min
Author:

Michelle

Ingredients

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
Instructions
  1. To make the overnight oats, mix all ingredients in a bowl including the frozen blueberries.
  2. 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.
  3. Preheat your oven to 350 degrees. Prepare a baking sheet with parchment paper and non-stick baking spray. Set aside.
  4. 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.
  5. 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.
  6. When ready to serve, remove your jars from the fridge and serve with extra blueberries and crumbles if desired.
  7. ENJOY!
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Kevin
October 19, 2021
So delicious!