These easy homemade Blueberry Muffins Overnight Oats are for all lovers of blueberry cakes and lemon blueberry muffins! A fun and delicious dessert-inspired vegan breakfast that is easy to make ahead of time - perfect for a busy morning! Gluten-free, oilfree, Nutfree option
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 5 minutes
- Total time: 495 minutes
- Yield: 3
- Category: Breakfast, brunch
- Cuisine: American
Ingredients
Blueberry Compote
- 1 pint fresh blueberries
- Juice of one lemon
- Zest of 1/4 Lemon
- 2 tbsp sugar (or maple or another sweetener of choice)
- 1 pinch salt
- 2 tbsp water
Overnight Oats
- 1 Cup Old Fashioned Rolled Oats (, Certified gluten-free if needed)
- 2 tsp Chia Seeds
- 1 1/2 cups Warm Non-Dairy Milk (Such as almond, oat, soy, light coconut milk)
- Zest of 1/4 Lemon
- a drop of vanilla extract
- 1 tbsp sugar (or maple syrup or sweetener of choice)
Garnishes
- blueberries (or other berries of choice)
- chopped roasted nuts or seeds of choice
Method
- To make the Blueberry Compote,combine all the Blueberry Compote ingredients in a saucepan and bring to a boil. Mash the Blueberries, and continue to cook until tender and the mixture thickens a bit.
- Let the mixture sit and cool.
- In a separate bowl, combine the Oats, Chia Seeds, Warmed non Dairy Milk, Lemon Zest, Vanilla Extract, and 1 tbsp of sweetener of choice.
- Mix and chill for 15 minutes. This will help thicken the mixture, so that it's easier to pour into your overnight jars. (If it hasn’t thickened to preference, add in 1-3 tbsp more oats and a tsp or so more chia seeds and let sit again)
- Pour your compote into 2 or 3 jars, depending on the size.
- Distribute your oat mixture into the jars.
- Top them with Blueberries, or other berries of choice, and some chopped roasted walnuts, pecans, pumpkin seeds, hemp seeds, or chia seeds.
- Chill overnight, and serve!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.