Blueberry Muffin Overnight Oats
Ok but hear me out… these taste like a muffin, without having to turn on the oven. Creamy, just-sweet-enough, and full of blueberries in every bite, these overnight oats are my go-to when I need breakfast to be ready before I’m fully awake.
What I love most is the batch factor: blend once, mix once, and boom, you’ve got five days of breakfast handled. I use a mix of Greek yogurt and blended cottage cheese to bump up the protein, and the texture ends up somewhere between a thick smoothie and a pudding-meets-parfait situation (in the best way). The cinnamon, vanilla, and blueberry combo makes it feel like breakfast you’d eat on a porch in the summer… or straight out of the jar at your desk, which is just as real.
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Recipe Tips
Blend the cottage cheese first! No one wants curds in their oats. It should be smooth like yogurt before mixing in.
Use frozen blueberries straight from the freezer if you’re short on fresh—no need to thaw.
Don’t skip the vanilla—it ties everything together and gives that muffin-like vibe.
Consistency control: Add more milk before serving if you prefer a looser texture.
Make it a parfait: Layer oats with fresh fruit and a little granola for a fancier feel.
Ingredient Swaps:
No cottage cheese ? Use more Greek yogurt for similar creaminess.
Don’t have protein powder?? Skip it and add a touch of maple syrup to lightly sweeten.
Out of blueberries? ? Sub with raspberries, strawberries, or swirl in some jam for a pop of color and flavor.
No almond milk ? Any milk works—try oat, dairy, or cashew.
No chia seeds ? Use ground flax or skip (but texture will be a little looser).
Meal Prep Tips: Makes 5 servings—perfect for weekday prep. Portion into jars for grab-and-go mornings. Add toppings like almond butter or crumble just before eating. Blend cottage cheese for the creamiest texture.
Storage Tips: Store in the fridge for 4–5 days in sealed containers. Stir in a splash of milk if it thickens over time. Keep toppings separate to avoid sogginess.
more breakfast recipes to try:
Blueberry Muffin Overnight Oats
Ingredients
- 2 ½ cups rolled oats
- 5 tbsp chia seeds
- 2 ½ scoops vanilla protein powder optional
- 1 ¼ cups Greek yogurt
- 1 ¼ cups blended cottage cheese
- 2 ½ cups almond milk or any milk
- 1 1/3 cups blueberries fresh or frozen
- 2 ½ tsp vanilla extract
- ½-1 tsp cinnamon
- Optional: almond butter or oat crumble topping
Instructions
- In a large bowl, mix oats, chia seeds, protein powder (if using), Greek yogurt, cottage cheese, milk, vanilla, and cinnamon until well combined.
- Gently fold in blueberries.
- Divide into jars or meal prep containers. Refrigerate overnight (or at least 4 hours).
- In the morning, top with almond butter or oat crumble if you want to level it up.
How do you make an oat crumble? I’m going to make this today and I’m super excited.
I also gave so steel cut oats on hand as well. Could I make some separately with that as well?
Love your recipes ?
Hi Carla,
Feel free to just use some granola or 3/4 cup oats mixed 1/3 cup with coconut sugar (or brown sugar) and 1/2 cup flour and 4-5 tbsp melted butter until you get the consistency you want! add in cinnamon and salt as needed