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A jar of blueberry overnight oats topped with fresh berries and sprinkled with cinnamon.

Blueberry Overnight Oats

These blueberry overnight oats are perfect for meal prepping. Softened raw oats are layered with a simple homemade blueberry sauce for an easy make ahead breakfast or snack.
Course Breakfast, Breakfast/Brunch, Snack
Cuisine American
Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 servings
Calories 329kcal
Author Ann Otis


  • 2 cups blueberries fresh or frozen
  • ¼ cup pure maple syrup
  • 1 tablespoon water skip if using frozen berries
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 cup vanilla Greek Yogurt
  • 1 cup milk
  • 1 tablespoon maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups old-fashioned rolled oats
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon


  • In a small saucepan, combine the blueberries. maple syrup, cornstarch, lemon juice, and water (if using).
  • Bring to a boil over medium heat. Reduce heat to low and simmer for 5 minutes until thickened, stirring occasionally. Set aside to cool to room temperature (you can transfer the pot to the fridge for a few minutes to speed this up).
  • In a large bowl, whisk together the yogurt, milk, maple syrup, and vanilla.
  • Stir in the oats, salt, and cinnamon. Let the mixture sit for 10-15 minutes to thicken slightly.
  • Spoon the oats into half pint (250 ml) containers or jars, alternating with the blueberries.
  • Place lids on the jars or containers and refrigerate overnight, or up to 4 days before enjoying. Serve topped with fresh blueberries, bananas or other berries, if desired.



Overnight oats keep well in the refrigerator for 2-3 days, or in the freezer for up to 3 months (let them soak overnight before freezing).


Calories: 329kcal | Carbohydrates: 60g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 194mg | Potassium: 309mg | Fiber: 5g | Sugar: 31g | Vitamin A: 177IU | Vitamin C: 8mg | Calcium: 175mg | Iron: 2mg