Dairy-Free Blueberry Protein Overnight Oats

If you ask me, overnight oats are one of the smartest breakfasts you can make.

These blueberry protein overnight oats come together in about five minutes and wait for you in the fridge while you sleep. Creamy Greek yogurt and chia seeds give you a protein boost that’ll keep you full all morning.

The oats soften overnight in almond milk and get naturally sweet from maple syrup and juicy blueberries. A splash of vanilla brings everything together.

It’s the kind of breakfast that makes busy mornings easier, and you can grab it straight from the fridge on your way out the door.

• Meal prep friendly – Just mix everything the night before, and you’ll wake up to a ready-to-eat breakfast that saves you precious morning time.
• High in protein – The Greek yogurt and chia seeds pack in extra protein to keep you full and energized throughout your morning.
• Quick and easy – This recipe takes only 5-10 minutes to throw together with no cooking required.
• Naturally sweetened – The blueberries and maple syrup provide just the right amount of sweetness without any refined sugar.
• Healthy breakfast option – Packed with fiber, protein, and antioxidants from the blueberries, this is a nutritious way to start your day that actually tastes like a treat.

What Kind of Oats Should I Use?

For overnight oats, you’ll want to stick with old fashioned rolled oats rather than quick oats or steel-cut oats. Rolled oats have the perfect texture for soaking overnight – they soften up nicely while still maintaining a bit of chew, whereas quick oats can turn mushy and steel-cut oats will stay too hard. You can find rolled oats at any grocery store, and they’re usually labeled as “old fashioned” on the container. If you’re gluten-free, just make sure to look for certified gluten-free oats, since regular oats are often processed in facilities that also handle wheat.

Options for Substitutions

This recipe is super flexible, so feel free to make these swaps based on what you have in your kitchen:

• Old fashioned rolled oats: Stick with old fashioned oats for the best texture. Quick oats will turn mushy, and steel-cut oats won’t soften properly overnight, so this is one ingredient you’ll want to keep as is.
• Almond milk: Any milk works here – regular dairy milk, oat milk, soy milk, or coconut milk. Just keep the same amount and you’re good to go.
• Greek yogurt: You can use low-fat or non-fat Greek yogurt if that’s what you have. Regular yogurt works too, though it’ll be slightly less thick and protein-packed.
• Blueberries: Swap in any berries you like – strawberries, raspberries, or blackberries all work great. You can also try diced peaches, mango, or banana for a different flavor.
• Maple syrup: Honey, agave nectar, or even a mashed banana can replace the maple syrup if you’re looking for a different sweetener.
• Chia seeds: If you don’t have chia seeds, you can leave them out or use ground flaxseed instead. Both add thickness and nutrition to your oats.

Watch Out for These Mistakes While Making

The biggest mistake people make with overnight oats is not adding enough liquid, which leaves you with a thick, paste-like texture in the morning – if your oats look too dry after stirring, add almond milk one tablespoon at a time until you reach your preferred consistency.

Another common error is using quick oats instead of old fashioned rolled oats, as quick oats turn mushy and lose their texture after sitting overnight.

To get the best flavor, make sure your Greek yogurt is at room temperature before mixing, and don’t skip the chia seeds – they help thicken the mixture and add a nice texture.

If you’re using frozen blueberries, they’ll release extra liquid as they thaw, so you might need slightly less almond milk than the recipe calls for to avoid watery oats.

What to Serve With Blueberry Protein Overnight Oats?

These overnight oats are pretty filling on their own, but I love adding a handful of sliced almonds or chopped walnuts on top for some extra crunch and healthy fats. A drizzle of almond butter or peanut butter makes them even more satisfying and adds extra protein to keep you full until lunch. If you’re really hungry or need more fuel for your morning, pair them with a hard-boiled egg or a piece of toast with avocado on the side. You can also serve them alongside a cup of coffee or green tea for a complete breakfast that’ll start your day off right.

Storage Instructions

Store: These overnight oats are perfect for meal prep! Keep them in an airtight container or mason jar in the fridge for up to 5 days. I usually make a few jars at the beginning of the week so I have grab-and-go breakfasts ready when mornings get busy.

Make Ahead: The beauty of overnight oats is that they actually need to be made ahead. Mix everything together the night before and let it sit in the fridge for at least 4 hours, but they’re best after sitting overnight. The oats soak up all the liquid and get nice and creamy while you sleep.

Serve: You can eat these straight from the fridge for a cool, refreshing breakfast, or warm them up in the microwave for about 30-45 seconds if you prefer them cozy. Add a splash of almond milk if they’ve thickened up too much after a day or two.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 240-280
• Protein: 8-11 g
• Fat: 5-7 g
• Carbohydrates: 40-45 g

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Ingredients

• 1/2 tsp vanilla extract (pure vanilla for best flavor)
• 1/3 cup blueberries (fresh or frozen)
• 1 tsp chia seeds (adds thickness and nutrition)
• 1/2 cup rolled oats (old-fashioned oats work best for texture)
• 2/3 cup unsweetened almond milk
• 2 tsp maple syrup
• 1/4 cup full fat greek yogurt (I use Fage for creaminess)

Step 1: Combine Base Ingredients and Mix Thoroughly

• 1/2 cup rolled oats
• 2/3 cup unsweetened almond milk
• 1/4 cup full fat greek yogurt
• 2 tsp maple syrup
• 1/2 tsp vanilla extract
• 1 tsp chia seeds

In a bowl or mason jar, combine the rolled oats, unsweetened almond milk, full-fat Greek yogurt, maple syrup, vanilla extract, and chia seeds.

Stir vigorously for about 1-2 minutes until everything is well combined and the mixture has a consistent texture.

The chia seeds will begin to absorb liquid and help thicken the oats as they sit.

I like to use a bowl rather than a jar because it’s easier to mix everything evenly and prevents the oats from settling into a dense layer at the bottom.

Step 2: Fold In Blueberries and Refrigerate Overnight

• 1/3 cup blueberries, with some reserved for topping
• base mixture from Step 1

Gently fold in the fresh or frozen blueberries, reserving a small handful for topping.

If using frozen blueberries, there’s no need to thaw them first—they’ll soften as the oats sit and release their flavor into the mixture.

Cover the bowl and refrigerate for at least 6 hours, or preferably overnight.

The oats will absorb the liquid, the chia seeds will expand, and the texture will transform into a creamy, pudding-like consistency.

Step 3: Adjust Consistency and Serve

• chilled overnight oat mixture from Step 2
• additional almond milk if needed for consistency
• reserved blueberries for topping

Remove the overnight oats from the refrigerator and give them a good stir.

The mixture should be thick and creamy, but if it’s too dense or you prefer a looser consistency, add a splash more almond milk (1-2 tablespoons at a time) and stir until you reach your desired texture.

I find that a thicker consistency works best for eating with a spoon, but some people prefer it more pourable.

Transfer to a serving bowl or eat directly from the container, then top with the reserved blueberries.

Delicious Dairy-Free Blueberry Protein Overnight Oats recipe with step-by-step instructions.

Cook Time 5 minutes mins

Total Time 7 minutes mins

Ingredients  

• 1/2 tsp vanilla extract (pure vanilla for best flavor)
• 1/3 cup blueberries (fresh or frozen)
• 1 tsp chia seeds (adds thickness and nutrition)
• 1/2 cup rolled oats (old-fashioned oats work best for texture)
• 2/3 cup unsweetened almond milk
• 2 tsp maple syrup
• 1/4 cup full fat greek yogurt (I use Fage for creaminess)

Instructions 

• In a bowl or mason jar, combine the rolled oats, unsweetened almond milk, full-fat Greek yogurt, maple syrup, vanilla extract, and chia seeds. Stir vigorously for about 1-2 minutes until everything is well combined and the mixture has a consistent texture. The chia seeds will begin to absorb liquid and help thicken the oats as they sit. I like to use a bowl rather than a jar because it’s easier to mix everything evenly and prevents the oats from settling into a dense layer at the bottom.
• Gently fold in the fresh or frozen blueberries, reserving a small handful for topping. If using frozen blueberries, there’s no need to thaw them first—they’ll soften as the oats sit and release their flavor into the mixture. Cover the bowl and refrigerate for at least 6 hours, or preferably overnight. The oats will absorb the liquid, the chia seeds will expand, and the texture will transform into a creamy, pudding-like consistency.
• Remove the overnight oats from the refrigerator and give them a good stir. The mixture should be thick and creamy, but if it’s too dense or you prefer a looser consistency, add a splash more almond milk (1-2 tablespoons at a time) and stir until you reach your desired texture. I find that a thicker consistency works best for eating with a spoon, but some people prefer it more pourable. Transfer to a serving bowl or eat directly from the container, then top with the reserved blueberries.