Blueberry Almond Butter Overnight Oats

Overnight oats echo Swiss Bircher muesli, where oats soften overnight without a stove. This jar folds almond butter and fresh blueberries into creamy Greek yogurt oats for an easy make-ahead breakfast.

Serves 2 · 10 min prep

Estimate for one serving

• 410 cal
• 16g protein
• 48g carbs
• 19g fat
• 9g fiber

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Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup unsweetened almond milk
• 1/2 cup plain Greek yogurt
• 3 tbsp almond butter
• 1 1/2 tbsp maple syrup
• 1 tbsp chia seeds
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/8 tsp pinch of salt
• 3/4 cup fresh blueberries
• 2 tbsp sliced almonds, for topping
• 1/4 cup extra blueberries for garnish

Instructions

1. 1In a medium bowl, whisk together the almond milk, Greek yogurt, almond butter, maple syrup, vanilla, cinnamon, and salt until the almond butter is fully incorporated and the mixture looks smooth.
2. 2Stir in the rolled oats and chia seeds until every oat is coated. Fold in fresh blueberries gently so they stay mostly whole.
3. 3Divide the mixture evenly between two 12- to 16-oz jars or airtight containers. Tap the jars lightly on the counter to settle the oats.
4. 4Seal and refrigerate at least 6 hours or overnight (up to 4 days). The oats will soften and the chia will thicken the mixture into a pudding-like texture.
5. 5In the morning, give each jar a good stir. If it seems too thick, loosen with a splash of almond milk.
6. 6Top each serving with the remaining fresh blueberries and a sprinkle of sliced almonds for crunch. Serve cold straight from the jar or spoon into a bowl.
7. 7Optional: warm gently in the microwave for 45–60 seconds if you prefer a cozy texture, then add the cold toppings after heating.