- Calories: 350
- Protein: 15 g
- Total Fat: 9 g
- Unsaturated Fat: 8 g
- Saturated Fat: 1 g
- Cholesterol: 5 mg
- Total Carbohydrate: 55 g
- Dietary Fiber: 10 g
- Total Sugar: 17 g
- Natural Sugar: 17 g
- Added Sugar: 0 g
- Sodium: 120 mg
If you thought that muffin compares to freshly baked blueberry muffins, think again! This nourishing make-ahead meal delivers all the flavors you crave (plus protein and fiber!) in a delectable porridge form.
While oatmeal is typically eaten warm, this type is eaten cold, straight out of the fridge. It reminds me of an indulgent chilled pudding… but without added sugar and action-packed with energizing ingredients. Just mix everything together and allow the oats to sit and swell in the refrigerator. It takes about 3 hours to set, but because it’s so convenient to prep the night before, we typically let it sit overnight hence the name “overnight oats”. I find it’s a perfect remedy for hectic morning meals. Trust me, you don’t want to miss oat on this. But hey, if you prefer a warm breakfast meal, you can easily heat it up in the microwave right before eating (equally amazing).
Joyful note: The riper the banana you use, the sweeter it’ll be, and the easier it is to mash. If your banana is firm, you can peel it, slice it up and microwave it for about 20 seconds to soften (it’ll blend more seamlessly into the other ingredients). I like the gentle sweetness from the banana and blueberries without having to add honey or maple syrup. That being said, for a sweeter experience, you’ll want to add 1 to 2 teaspoons or maple syrup or honey into the mix.
- Prep time
- Total Time
- • ½ ripe banana
- • ½ heaping cup fresh blueberries, divided
- • ½ cup almond milk (or any other preferred milk)
- • ¼ cup nonfat or low-fat plain Greek yogurt*
- • ½ cup old-fashioned rolled oats
- • 1 Tablespoon chia seeds or ground flaxseeds (also called flax-meal)
- • ½ teaspoon vanilla extract
- • ¼ teaspoon ground cinnamon
- • A pinch of salt
- • 1 to 2 teaspoons maple syrup or honey, optional
*You can swap in part-skim ricotta cheese or whipped cottage cheese
In a small mixing bowl, mash the banana and ¼ cup blueberries with the milk, yogurt, and vanilla extract until well-blended (it’s okay if you have whole pieces of blueberries). Mix in the oats, chia seeds (or ground flaxseed), cinnamon and salt. Add remainder of blueberries (and optional maple syrup or honey, if using) and stir until everything is mixed together.
Transfer to a small mason jar or pretty container with a lid, cover and stash in the fridge for at least 3 hours to overnight. Right before eating, top with an optional sprinkling of toasted, chopped pecans, walnuts or granola and a few extra blueberries.
Will last in the fridge for up to 2 days.
Nutrition provided using almond milk and without added sweetener. If adding honey or maple syrup, add 20 calories per teaspoon.
Try this Banana Bread Overnight Oats recipe!