Overnight Blueberry Oats
These overnight blueberry oats are a vibrant, make-ahead breakfast that’s creamy, naturally sweet, and packed with flavor. Rolled oats soak overnight with blueberries, chia seeds, and a touch of blue spirulina, creating a gorgeous base. Topped with blueberry Greek yogurt and a quick white chocolate “magic shell,” each spoonful is a mix of creamy, fruity, and indulgent textures. Perfect for a grab-and-go breakfast or a cozy morning treat, it’s as visually stunning as it is delicious.
Tasty Team
Total Time
4 hr 30 min
4 hr 30 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
Total Time
4 hr 30 min
4 hr 30 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
Ingredients
for 1 serving
- ¾ cup uncooked old-fashioned rolled oats
- ¾ cup whole milk
- 2 tablespoons frozen wild blueberries
- 1 ½ tablespoons black chia seeds
- 1 ½ tablespoons pure maple syrup
- ¼ teaspoon kosher salt
- ¼ teaspoon blue spirulina powder
- ⅓ cup blueberry whole-milk Greek yogurt
- 2 tablespoons white chocolate chips
- 1 teaspoon coconut oil
Preparation
- Place the oats, milk, frozen blueberries, chia seeds, maple syrup, salt, and spirulina in a lidded jar or small bowl. Stir well until fully combined and evenly blue.
- Cover and refrigerate for at least 4 hours or up to 12 hours, until thick and creamy.
- Uncover the oat mixture, and spread the yogurt evenly over the top. Set aside.
- Microwave the white chocolate chips and coconut oil in a small microwavable bowl on HIGH until smooth and melted, for about 1 minute, stopping to stir every 15 seconds.
- Pour the melted white chocolate mixture over the yogurt layer, tilting the jar to coat evenly. Refrigerate for 5–10 minutes, until the shell hardens.
- Tap or crack through the magic shell with your spoon, and serve.
- Enjoy!
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