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Blueberry Muffin Overnight Oats

Prep Time 5 minutes
Servings 3


  • 3 cups blueberries (fresh,, frozen, or thawed all work)
  • 3 cups non-dairy milk of choice (I used vanilla oat milk) You can always add a dash of vanilla extract for the vanilla flavor if you don't have vanilla milk on hand
  • 1 tbsp agave
  • 2 1/4 cups old fashioned oatmeal
  • zest of one lemon


  • Add blueberries, nondairy milk, and agave to a blender and pulse. You still want your blueberries to be a little chunky so that you have a bit of a bite in your oatmeal. You can also start with less milk and add more if needed. This is completely based on personal preference, but you can see I like mine with quite a bit of liquid.
  • Divide mixture evenly between three mason jars  (or whatever container you have on hand).
  • Add 3/4 cup of oatmeal to each serving
  • Divide the lemon zest evenly amongst the containers
  • Store for at least an hour and up to five days in the fridge before eating. You can either enjoy it cold or do as I do and heat it for 30 second or so.