Blueberry Pie Overnight Oats
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.
Equipment
- 1 Overnight Oats Jar or any container
Ingredients
- ¾ Cup Unsweetened Soy Milk or any non-dairy milk
- 1-2 Tablespoons Maple Syrup to taste (see Notes below) for other sweeteners)
- ¼ Teaspoon Vanilla Powder or 1/2 teaspoon vanilla extract
- 1 Tablespoon Chia Seeds (see Notes for other options)
- 1 Teaspoon Ceylon Cinnamon
- ½ Cup Rolled Oats
- 1 Cup Frozen Blueberries (see Notes for why frozen over fresh!)
Instructions
- 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.
- Add the Dry Ingredients: Add the oats, chia seeds, and spices if you didn't add them in the step before. Mix well.
- 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.
- 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.
- 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.
- 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!
Video
Notes
- Calorie Count: I find that this is a good amount of calories for this item for breakfast, but if it doesn't fit your caloric goals (or you want to reduce the calories and enjoy this as a dessert or smaller snack), you can adjust several things: swap the maple syrup for a zero calorie sweetener like stevia, use a lower calorie plant based milk such as unsweetened almond milk, use half a cup of blueberries instead of a full cup, and/or use half the amount of chia seeds.
- 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. 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: 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. 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 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'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: 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.
Nutrition
Serving: 1 recipeCalories: 456kcalCarbohydrates: 74gProtein: 16gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gSodium: 25mgPotassium: 723mgFiber: 16gSugar: 24gVitamin A: 70IUVitamin C: 2mgCalcium: 149mgIron: 5mg
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