Blueberry Pie Overnight Oats

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Blueberry Pie Overnight Oats are a delicious and easy to make meal prep breakfast and really taste like pie! Prep this nutrient-dense breakfast in just 5 minutes the night before and in the morning you’ll have a portable and delicious meal to fuel your day.

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This isn’t my first overnight oats recipe. I’ve actually been making them for years! Last year I posted a recipe on here for Chocolate Cherry Overnight Oats and I figured it was time for another one.

I actually have a few other overnight oats recipes on my other blog, ZardyPlants. That one is more vegan comfort food focused (less health-focused), so you may need to swap an ingredient or two (like agave for a healthier sweetener such as date paste). But there are some fun recipes there, such as Matcha Overnight Oats, Coffee Overnight Oats, and Protein Overnight Oats.

Overnight oats are a great meal prep breakfast. You only need about 5 minutes to make them, and then they’re ready in a few hours (or overnight, hence the name)! They last in the fridge for a few days too, so you can prep multiple days at once.

Just pack up your oats in these cute breakfast jars (or use whatever containers you have) and take them on the go once they’re set! I love how portable they are.

I’ve often taken overnight oats to work for lunch, or kept them in a little cooler in the trunk when we’re going to be out of the house all day. That way I know I always have healthy food with me and don’t have to eat something that’s not on my plan. They’re also great to make and take on roadtrips! I’ll have to come out with some more flavors soon.

This overnight oats recipe tastes just like blueberry pie to me (I mean, you can definitely still tell it’s oats, but it’s truly delicious) and I really hope you’ll try it! Let’s get into the recipe.

Ingredients

See the recipe card below for the full ingredients list (with amounts) and instructions.

• Unsweetened Soy Milk: I almost exclusively use soy milk in my kitchen and I only use the kind that comes in a shelf stable carton. This is because I can find organic non-GMO soy milk that’s literally made from just organic soybeans and water. I love to use this type of soy milk for sauces, my morning tea, and making my homemade soy yogurt.
• Sweetener of Choice: I personally used pure maple syrup in this recipe. Pure maple syrup is considered a WFPB-friendly sweetener but you can use any you like. Substitutions available in the next section.
• Ground Ceylon Cinnamon: So there are different types of cinnamon, the most common three are Saigon, Cassia, and Ceylon. Only Ceylon cinnamon is regarded as anti-inflammatory, and I think it tastes better! So that’s the only kind of cinnamon I use. Plus it tastes great!
• Vanilla Bean Powder or Vanilla Extract: This is what makes the blueberry overnight oats taste more like blueberry pie overnight oats. The vanilla gives it a “baked” flavor, in my opinion. I think vanilla bean powder is the best tasting vanilla anything I’ve used, but if you only have vanilla extract on hand, use that. The ratio is 2:1, meaning if the recipe calls for a half teaspoon of vanilla bean powder, you can use up to a teaspoon of vanilla extract; but please do this to taste (and add it when you add the non-dairy milk and sweetener).
• Rolled Oats: I personally only use One Degree Organics Sprouted Rolled Oats to make overnight oats. This brand is certified glyphosate-free, gluten-free, non-GMO, and organic. I buy a 5 pound bag at Costco for a really good deal and for some reason, I feel like these rolled oats are thicker than other brands and I enjoy the texture a lot. Sprouted grains have more available nutrients too!
• Chia Seeds: This thickens the overnight oats and chia seeds are rich in healthy fats and omega 3 fatty acids.
• Frozen Blueberries: While you can use fresh blueberries for these blueberry overnight oats, I particularly like adding frozen blueberries to the oats before I go to bed at night because they thaw and drip blueberry juice into the oatmeal. The thawed berries are soft and easy to eat and the now-purple mixture (so pretty!) is sweeter and has more blueberry flavor! My favorite frozen blueberries to use are Wyman’s Wild Blueberries. I find they have much better (sweeter) blueberry flavor and they’re also smaller, meaning you get more in every bite! I buy them in a very large bag from Costco and eat them every morning with my homemade soy yogurt.

Substitutions

• Unsweetened Soy Milk: You can use any plant-based milk you have on hand. Keep in mind that non-dairy milks in the refrigerated section of the grocery store tend to have a higher water content so your sauce may be slightly less creamy.
• Sweetener of Choice: Other sweetener options include date syrup, date powder, or an even more WFPB sweetener known as date paste, which you can learn how to make from my free e-book. Of course you can also just use whatever you have on hand (granulated sugars might not mix well without heat, though).
• Rolled Oats: I’ve seen people use steel cut oats for overnight oats instead of rolled oats with some success. Some folks say you need more liquid. And many say that the oats turn out chewier. Parboiling the oats might help as well! And as far as instant or quick oats go, I think the texture might turn out too mushy, though some people think they taste like cake. You’re of course welcome to try it! You might need to experiment with the amount of liquid for these as well (probably less).
• Chia Seeds: Ground flaxseed can work just as well as chia, but you do need to make sure you’re using ground flaxseed as the whole seeds won’t thicken up the same way. I prefer to grind mine fresh before use in a spice grinder. I’ve also seen people use pudding mix with success, though I’ve never tried it myself.
• Frozen Blueberries: I mentioned above that fresh blueberries will also work well. And though this is a recipe for blueberry overnight oats, this recipe also works well with other frozen fruits such as strawberries (chopped or sliced), raspberries, pomegranate arils, cherries (as in my chocolate cherry overnight oats), and berry blends. Other frozen fruit such as mango or pineapple should work well too.

How to Make Blueberry Pie Overnight Oats

Watch me make this recipe or follow the step-by-step instructions below.

1. Mix the Wet Ingredients: Add your soy milk and sweetener of choice to the jar. I like to mix my spices in at this time as well, though it doesn’t matter much. If using liquid vanilla extract, make sure to add that in now too. Mix well with a fork.
2. Add the Dry Ingredients: Add the oats, chia seeds, and spices if you didn’t add them in the step before. Mix well.
3. Taste Test: It won’t taste like blueberry yet, but taste the milk part of the mixture and make sure it’s sweet enough for you. If not, add a little more sweetener and mix again.
4. Adding the Blueberries: I like a layered style to my blueberry overnight oats, so I actually wait an hour or two (I usually do this part right before bed) and add the blueberries then. If you don’t care that they get mixed together now, you can add them now. Either way, I do not stir in the frozen blueberries, I just let them sit on top so, as they thaw, their juices drip into the oatmeal and I stir right before I eat.
5. Refrigerate: Chill the oat mixture in the fridge for at least 3-4 hours, or overnight. I find that about 4 hours is enough for the oats to soften to a nice texture, but that’s my preference. I usually just let them sit overnight and they’re perfect when I’m ready to eat them the next day.
6. Serve: Once ready to serve, you can add a dollop or too of yogurt (I like to use my homemade soy yogurt) and a few fresh blueberries if you like. You could also top it with my oil-free granola if you want!

Expert Tips

• Taste it: Make sure to taste the oats before you put them in the fridge. I recommend just tasting the liquid, since the raw oats are not super texturally-pleasing. If it’s not sweet enough now, it won’t be sweet enough when they’re done, so add a little extra sweetener, stir, and taste again. Repeat until you’re happy with it! Keep in mind that syrups like maple syrup and date syrup are more concentrated so they’re sweeter than other sweeteners like date powder or date paste.
• Let it soak: Let the overnight oats soak for at least 3 hours, otherwise they may be hard to chew and not have absorbed much of the liquid.
• Adding other ingredients: I’ve given lots of ingredient substitution ideas in the “Substitutions” section of this article, but remember to try to keep the ratios the same. If you add a lot more thick or dry stuff, you may need more liquid. And if you don’t use the chia seeds (and you don’t replace it with anything else), you might need less liquid.
• Add more protein: Replace half the oats with TVP or with tiny soy curls (the bits at the bottom of the bag work well for this) for a lot more protein! They will absorb the flavor the same as the oats do. You could also add plant based protein powder, but you might want to use a shaker bottle or electric mini whisk / frother to blend it with the soy milk first so it isn’t gritty.

Serving Suggestions

These blueberry overnight oats are so filling you really don’t need anything else with them! I do like to add some of my homemade soy yogurt to the top.

Healthy fats could help you feel a little more full, though, so you could try adding toasted sliced almonds, a few raw pumpkin seeds, or even chopped pecans.

If you want extra decadence when serving, try topping it with my 3-ingredient plant-based chocolate sauce or a drizzle of warmed almond butter.

More Plant-Based Breakfast Recipes to Try

Note that some of these links open up to my other blog but all of these recipes are plant-based and vegan. Some may use items that are not WFPBNO-compliant, but it’s easy to swap ingredients out in each of these recipes.

• High Protein Bagels
• Plant Based Pancakes
• Chocolate Peanut Butter Chia Pudding
• Vegan Apple Pie Baked Oatmeal
• Chocolate Cherry Overnight Oats
• Lemon Blueberry Chia Pudding
• Banana Bread Vegan Baked Oats
• Apple Pie Chia Pudding
• Easy Tofu Scramble with Veggies
• Oil-Free Granola
• Pumpkin Chia Pudding
• Vegan Omelette
• Easy Coconut Cacao Granola
• Butter Bean Scramble
• Pizza Flavored Savory Oats

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