Blueberry Overnight Oats
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Ask my husband, Nathan, for his breakfast request on a Monday morning, and it’s hands down going to be overnight oats. He loves these oats because they’re both delicious and filling… I love them because I can make breakfast for the ENTIRE week on Sunday. #winning
Use whatever mix-ins you like, whether it’s budget-friendly frozen blueberries, fresh summer peaches, or canned pumpkin, and you can make a new version each week to keep things fresh.
Blueberry Overnight Oats
Servings 1 serving
Ingredients
- 1/2 cup uncooked old-fashioned or quick-cooking oats
- 1/2 cup nonfat vanilla Greek yogurt
- 1/2 cup 1% or skim milk
- 1 tablespoon ground flaxseeds
- 1/4 cup fresh or frozen blueberries
Instructions
-
Combine all ingredients in a container with a lid; stir well to combine. Cover and refrigerate at least overnight or up to 4 days.
Recipe Notes
Note: If you're watching your blood sugar, use a light vanilla Greek yogurt. Prepared this way, each serving has 310 calories, 47 grams of carbs, 7 grams of fiber, 20 grams of protein, and 6 grams of fat.
4 Comments
[…] Blueberry Overnight Oats – Jessica Ivey, RD […]
[…] eat an awful lot of overnight oats and chia seed pudding on weekday mornings, but I’ve been trying to incorporate some new ideas for […]
[…] long to cook quick oats, sometimes I need a breakfast option that’s prepared in advance, like overnight oatmeal. Stir together uncooked oats, milk, yogurt, and optional mix-in’s, like fruit, nuts or seeds, and […]
[…] eat an awful lot of overnight oats and chia seed pudding on weekday mornings, but I’ve been trying to incorporate some new ideas […]