Author: About  Carine & Damien   | Published by: Conscious Plant Kitchen

Blueberry Overnight Oats

These blueberry overnight oats are healthy creamy breakfasts packed with anti-inflammatory from blueberries and the most beautiful vibrant natural purple color. If your kids love oats, they will crave these lovely purple jars of oats for breakfast, packed with fiber, nutrients, and vitamins.

Blueberry Overnight Oats are one of the most classic overnight oat flavors. But while most recipes simply stir blueberries into a classic overnight oats recipe, I do prefer to blend the blueberries into a puree for this recipe.

In fact, blending blueberries with plant-based milk and yogurt creates the most creamy blueberry overnight oats texture. The flavors are bomb and the color is so amazing too.

Ingredients and Substitutions

All you need to start with this healthy breakfast recipe with blueberries are:

  • Old-Fashioned Rolled Oats – You can also use quick oats or steel-cut oats. For the latter, take the instructions from my Overnight Steel Cut Oats.
  • Plant-Based Milk of Choice – You can use any of your favorite nondairy milk for this breakfast recipe. Oat milk, unsweetened almond milk, or coconut milk taste great.
  • Vanilla Extract
  • Chia Seeds
  • Plant-Based Greek Yogurt of Choice – It can be any dairy-free option like soy, coconut, or oat yogurt. The ones tagged Greek-style yogurt are thicker and add a creamy, cheesecake-like flavor to the recipe.
  • Maple Syrup or any sweetener you like. It doesn’t have to be a liquid sweetener, and if you enjoy a few stevia drops or a crystal sweetener like coconut sugar, it works.
  • Blueberries – fresh or lightly thawed
  • Lemon Juice

Storage Instructions

You can eat overnight oats every single morning as part of a healthy breakfast. Therefore, this recipe is a great way to meal prep 2 breakfasts or more if you double or triple the recipe.

Store for up to 4 days in an airtight container in the fridge, and add the toppings just before serving.

Flavoring Ideas

There are many ways to twist the ingredients in this recipe to create a range of flavors.

  • Coconut– Add 2 tablespoons of shredded coconut along with the dry ingredients. Next, use plain coconut yogurt and coconut milk, and serve with fresh coconut pieces.
  • Cheesecake– Swap the yogurt for dairy-free softened cream cheese, or try cashew butter. It adds a similar flavor. Next, add crumbled pieces of homemade almond flour shortbread on top of each jar, like in my strawberry cheesecake overnight oats recipe.
  • Lemon– Add two teaspoons of lemon zest and more on top to serve. Increase lemon juice to 1 1/2 tablespoons.
  • Almond – Use almond butter instead of yogurt, serve with slices of almond, and use almond milk.
  • Banana – Swap the yogurt for the same amount of mashed banana. Stir in 1/4 cup of chopped walnuts for a crunchy addition.

Blueberry Overnight Oats

  • Prep Time5 min
  • Ready inREFRIGERATE: 6 HRS
  • Yield2 Servings


    • 1 cup Old-Fashioned Rolled Oats
    • 2 tablespoons Chia Seeds
    • ¾ cup Unsweetened Almond Milk – or non-dairy milk you like
    • ¼ cup Vegan Yogurt of Choice – we used coconut yogurt
    • 2 tablespoons Maple Syrup
    • 1 cup Blueberry – fresh or thawed
    • 1 teaspoon Vanilla Extract
    • 1 tablespoon Lemon Juice


    • 2-3 Blueberry
    • 2 teaspoons Shredded Coconut
    • 1 pinch Lemon Zest


    In a large bowl or airtight container, stir the dry ingredients: oats and chia seeds. Set aside.
    In a high-speed blender, blend blueberries, milk, lemon juice, coconut yogurt, sweetener, and vanilla extract until smooth.
    Pour the blueberry milk mixture over the dry ingredients and stir well to combine.
    Close the lid of the container or film it with foil and refrigerate it for at least 3 hours or overnight.
    Stir the fresh basil into the sauce, if using, and serve over cooked spaghetti noodles with vegan parmesan and crusty bread, if desired. Enjoy!


    Serve in small glass mason jars with fresh blueberries on top, lemon zest, and coconut.


    Store in an airtight container for 3-4 days in the fridge. The storage time varies depending on the freshness of the blueberries. Ripe berries turn the recipe bad quickly.


    No-Blender Option

    If you don’t have a blender and don’t like the idea of blending the blueberries with the milk, try this. First, stir the dry ingredients together. Next, add liquid ingredients: milk, yogurt, sweetener, lemon juice, and vanilla extract. Stir to combine.

    Fold in the fresh or frozen blueberries, seal the container, and refrigerate overnight.


    Like for any of my overnight oats recipes, I do believe they taste better served with other ingredients. This includes layers or toppings of some of the below:

    • Lemon zest
    • Peanut butter, almond butter
    • Chopped nuts like almonds, walnuts pecans
    • Shredded coconut
    • Extra berries or banana slices or any fresh fruits you like

    I like serving this blueberry overnight oats in small glass mason jar, also called yogurt jars. They come with a lid that you can pop, and it’s a great way to meal prep small portions for healthy breakfast for the family.

    Kids love adding a drizzle of maple syrup and nut butter on top just before serving.


    Serving: 1 serving 
    Calories: 347.3kcal | Carbohydrates: 60.6g | Protein: 9.1g | Fat: 8.2g | Saturated Fat: 0.9g | Polyunsaturated | Fat: 4.4g | Monounsaturated Fat: 1.7g | Trans Fat: 0.01g | Sodium: 132.7mg | Potassium: 308.1mg | Fiber: 10.4g | Sugar: 21.8g | Vitamin A: 46.9IU | Vitamin | C: 14mg | Vitamin D: 0.4µg | Calcium: 273.6mg | Iron: 2.9mg | Magnesium: 105.4mg | Phosphorus: 278.9mg | Zinc: 2.3mg