Blueberry Almond Overnight Oats
Creamy no-cook overnight oats with Greek yogurt, almond milk and blueberries, topped with toasted almonds and a drizzle of honey. Prep four jars in ten minutes for easy mornings.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 4
Rolled oats give the best texture, since instant oats turn mushy and steel-cut oats stay too firm. The oats keep in the fridge for up to 4 days, so add the toppings just before eating to keep the almonds crisp. Frozen blueberries work well too and release even more color.
Method
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In a large bowl, stir together the oats, almond milk, yogurt, chia seeds, honey, vanilla, cinnamon and salt until no dry spots remain.
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Fold in 1 cup of the blueberries, lightly crushing a few against the side of the bowl so they stain the oats purple.
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Divide the mixture among four jars or containers, leaving a little space at the top.
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Cover and refrigerate for at least or overnight, until the oats are soft and creamy.
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Stir each jar and loosen with a splash of almond milk if the oats seem thick.
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Top with the remaining blueberries and the toasted almonds, then drizzle with a little more honey.
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