~ These blueberry-almond instant (or overnight!) oats are the perfect summer breakfast! Loaded with keep-you-full fiber and protein, they’re incredibly nutritious, decadently delicious! So easy, too – you can stir them together in just moments at the very last minute before serving, or make them the night before so breakfast is ready when you are! ~
This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead (Overnight) Option • Vegetarian • Gluten Free •
That was before I met overnight oats – the creamy, cool, refreshing creation that is truly summer’s version of breakfast comfort food.
And once I tasted Gretchen’s Overnight Oats with Apples, Cranberries and Cinnamon … well, I was crave-crazy, head-over-heels in love with the idea.
I took her recipe and ran with it. I ran and ran (we’re practically talking an overnight oats marathon here, I ran so much with that idea) … and all last summer, I made up my own variations based on whatever I had in the fridge.
This blueberry-almond version was, hands-down, one of my family’s favorites. We made it all summer long last year, and we’ve already made it several times this season, too! Trust me – once you try this, you’ll know exactly why!
It’s rich and satisfying, yet refreshingly cool and light. Plump blueberries and crunchy almonds, creamy vanilla yogurt and just a hint of cinnamon. Mmmmmm … perfect for summer!
It’s got the keep-you-filled-up-and-going-strong combination of fiber and protein, but it won’t weigh you down. You’ll be out the door in a flash – fueled up and ready for summertime adventures!
And isn’t that just exactly the kind of breakfast you need in the summer? Light but filling. Quick but delicious. Easy but satisfying. Yup. Gotta love overnight oats!
But here’s the thing about me … and summer. I’m pretty terrible at remembering to make breakfast the night before (so it’s all nice and ready to go in the morning). I love the idea. But somehow, in the summer, I don’t quite get it done.
We’re usually out, sitting by the fire pit with neighbors, while the kiddos all play “night games” … and somehow it gets very late and I forget all about my brilliant plan to prep breakfast for the next day.
So, last summer, I kept finding myself in a bit of a pickle. I was totally craving overnight oats, but I kept dropping the ball on the plan-ahead, overnight part. Harrumph.
Gretchen? She’s an overnight oats girl all the way. She plans ahead. Preps the night before. Wakes up to a ready-to-go breakfast. Slam dunk.
Ahhhhhh … I should work on that …
But not to worry! If you’re like me, and maybe didn’t quite get around to making a breakfast plan 12 hours in advance (because the fire pit and fun neighbors and kick-the-can and capture the flag all just sort of … happened …) well, I’ve got ya covered!
I constantly have to tweak my recipes for overnight oats, so they’re more like instant, “it’s-morning-and-mommy-didn’t-plan-ahead-and-we-need-a-quick-breakfast” oats. Works perfectly, I promise!
Although all you pre-planners out there (ahem … Gretchen) can make this delicious concoction of creamy blueberry oats as a make-ahead, overnight breakfast recipe, you can also just whip it up in 5 minutes in the morning. Like when you realize it’s breakfast time and you don’t have a plan (ahem … me)!
Yay! You’ve got options!
And you’ve got a perfect, delicious, overnight oats recipe … that you don’t even have to make overnight (wink, wink)!
Cool and Creamy, 5-Minute, No-Cook Blueberry-Almond Oatmeal (With Make-Ahead, Overnight Oats Option, Too!)
- 1 cup nonfat vanilla Greek yogurt
- 1/2 cup nonfat milk (see note for amount, if making Overnight Oats version)
- 2 - 2 1/2 tablespoons packed brown sugar (see note)
- 1/2 teaspoon almond extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 cup quick oats (see note regarding oats, if making Overnight Oats version)
- 1/3 cup sliced, unsalted, "raw" almonds
- 1/4 cup coconut (We use sweetened, flaked coconut which is typically moister than unsweetened or toasted.)
- 1 pint (about 2 cups) fresh blueberries
- In a medium bowl, combine yogurt, milk, brown sugar, almond extract, cinnamon, and salt, stirring with a whisk to combine thoroughly.
- Add oats, almonds, and coconut, stirring again to combine.
- Gently stir in blueberries.
- Allow oats mixture to sit for a minute or two before serving, if needed, to allow oats to soften and mixture to thicken.
- (See note below for modified directions, if making Overnight Oats version.)
Directions for Overnight Oats version: If you'd like to make this recipe ahead of time or the night before, increase the amount of milk to ⅔ cup. Also, be sure to use old fashioned, rolled oats instead of quick oats. Quick oats aren't hearty enough to withstand overnight refrigeration, and they'll be a bit too thick and gummy by morning. After mixing the ingredients together, cover your Overnight Oats and refrigerate several hours or overnight.
Brown sugar: Different brands of vanilla Greek yogurt vary significantly in the amount of sugar they contain and how sweet or tart they taste, which can cause variances in how much brown sugar you’ll want to add to this recipe. We recommend starting with 2 tablespoons of brown sugar, and adding an extra ½ tablespoon on sugar only if needed.