This overnight oats recipe with blueberries and cream is the perfect healthy on the go breakfast that can be prepped the night before for a quick meal. Yum!
As with most things, I’m late to the overnight oats party and just tried this quick and easy breakfast for the first time a few weeks ago. Cold oats just sounded so unappealing. I didn’t get the hype. Then I prepped a batch of these blueberry and cream style overnight oats and am mind blown that I didn’t try this earlier!
Overnight oats are the perfect breakfast for those of us on the go. I love smoothies and all, but sometimes you just need some real, solid food in the morning, ya know? You can throw the jar in the microwave too and warm them up in the morning if you want. Just make sure to only put them in for a short amount of time and keep your eye on it or they will boil over. Trust me. Its not fun.
Rolled oats are a healthy way to get your fiber with this recipe boasting 7.8 grams of it. Not bad for a creamy, desert-like breakfast. And with only 10.5 grams of sugar, this definitely beats those sugar laden yogurts on the glycemic index. I haven’t tried it, but I bet you could sub in stevia if you are really watching your sugar intake.
These 8 oz. canning containers are the perfect size for a single serving, but I’m totally swooning over these blue Ball canning jars. So pretty and perfect for a double batch for you and whatever lucky person you’re feeding. Is that a sign of getting old? Swooning over canning jars? What has my life become.
I’m beyond grateful for the heat wave this week, after all the rain last week. It just started warming up this week and we have a fun filled weekend coming up with fireworks, BBQs, paddle boarding, a baby shower, and good times galore. 3-day holiday weekends are simply the best. Aside from 4-day holiday weekends.
Overnight Oats with Blueberries and Cream
- 1/2 cup old fashioned oats
- 3/4 cup almond milk
- 1/2 cup blueberries
- 1/8 tsp. cinnamon
- 1/2 tsp. honey or agave syrup
- 1/2 tsp. chia seeds
- Mix all ingredients in a container with a sealable lid. Shake and store in the refrigerator for at least six hours or overnight. Stir and eat.