Blueberry almond overnight oats are creamy, hearty and delicious. With protein-packed Greek yogurt and wholesome ingredients, this is a breakfast worth waking up for!
Hello, I’m a healthy food blogger cliche. Have you ever had overnight oats? Some people call them Swiss oats. I’d never heard of them until I started reading healthy living blogs and everyone was like “OOOMG OVERNIGHT OATS!!” Okay, but for real, they’re really delicious. The oats, instead of being heated in liquid, soak in liquid in the refrigerator for about 8 hours. You can have them in there for up to a few days if you want to make a big batch, and you can soak them for as short as an hour if you’re in a hurry–they won’t be quite the same, but it’s a good trick if you’re in a pinch.
The chilled oats come out creamy and delicious. They’ve soaked in protein-packed Greek yogurt and almond milk resulting in almost a pudding texture with the perfect oatmeal flavor. The base is always the same–oats, Greek yogurt, milk, chia seeds (these are optional, but they do a lot for the texture!), and then you add in all the mix-ins and flavors you like. I typically do a chopped apple or sliced banana and nut butter, but this time I switched things up.
I added almond extract to the base almond with dried wild blueberries and vanilla bean, and topped it off with a generous drizzle of local honey and Blue Diamond blueberry roasted almonds. If you use a flavored Greek yogurt, you probably won’t need the sweetness from the honey (you can still add a touch for the flavor!), but if you use plain, the honey is a non-negotiable.
Prep time:
Total time:
Serves: 2-3
- 1 cup rolled oats (use certified gluten-free if applicable)
- 1 cup plain Greek yogurt (I used nonfat, but use whatever you like)
- 1 cup unsweetened vanilla almond milk (plus extra for serving)
- 1 tablespoon chia seeds
- ¼ teaspoon almond extract
- ½ vanilla bean, split length wise
- ½ cup dried blueberries (not freeze dried)
- Honey for drizzling (please use real honey, not the stuff from the bear)
- 2-3 tablespoons chopped Blue Diamond Blueberry Roasted Almonds
- Place oats, yogurt, almond milk, chia seeds and almond extract in a large container. Scrape in seeds from vanilla bean and stir to combine. Stir in blueberries. Cover and refrigerate for 8+ hours.
- When ready to serve, stir in a splash of almond milk to loosen the texture. Serve topped with a generous drizzle of honey and a tablespoon of chopped Blue Diamond blueberry almonds.
This post is sponsored by Blue Diamond Almonds. All opinions are my own.
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