Blueberry Overnight Oats (Blended)

Blended blueberry overnight oats with a creamy, cheesecake-like flavor. Ready in 10 minutes and perfect for meal prep. Optional chocolate topping!

Course Breakfast

Cuisine American

Prep Time 10

Chilling Time 1 30

Total Time 1 40

Servings serves

Calories 391kcal

2 cups old-fashioned rolled oats approx. 170g
½ cup milk approx. 120ml; I use unsweetened soy milk, but any milk works.
1 cup blueberries approx. 140 g; fresh or frozen
1 cup plain yogurt approx. 230 g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.
2 teaspoon vanilla extract
1-2 teaspoon maple syrup optional
⅛ teaspoon table salt
1 cup blueberries fresh or frozen

80 g dark chocolate melted and slightly cooled; I use dairy-free dark chocolate.
½ tablespoons coconut oil Optional; helps thin chocolate

Add rolled oats, milk, frozen blueberries, yogurt, vanilla extract, maple syrup (if using), and salt to a high-speed blender.
Blend on high until smooth and creamy, like a thick batter.
Divide the fresh or frozen blueberries between 4 jars or containers.
Pour the blended oat mixture over the blueberries and gently smooth the tops.
If using, stir the melted chocolate and coconut oil together until combined, then pour over the top of each container.
Seal and refrigerate for at least 1½ hours or overnight until chilled and set.
Enjoy cold, straight from the fridge.

Store in the fridge for up to 4 days. Do not freeze.