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–+ servings
Bright bowl of blueberry overnight oats on a sunlit table with Mediterranean kitchen feel.

Blueberry Overnight Oats with Greek Yogurt

Prep Time: 10 minutes
Cook Time: 0 minutes
Rest Time (Overnight): 6 hours
Servings: 3 people
Author: Nico Pallotta

  • 1 cup (150 g) blueberries fresh or frozen
  • 1 cup (240 g) Greek yogurt
  • 1 cup (240 g) milk any dairy or non-dairy milk
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon vanilla extract or the grated zest of ½ lemon
  • 1 cup (100 g) rolled oats

  • Blend the base: Add 1 cup blueberries, 1 cup Greek yogurt, 1 cup milk, 1 tablespoon maple syrup, and 1 teaspoon vanilla extract to a bowl or blender.
    Blend until smooth and light purple. This helps spread the blueberry flavor evenly.
    Step 1 Blueberries, yogurt, and milk blended together into a smooth light purple mixture.
  • Add the oats: Stir 1 cup rolled oats into the mixture.
    Make sure all the oats are covered by the liquid.
    Step 2 Rolled oats stirred into the blueberry yogurt mixture until fully coated.
  • Chill: Cover the bowl or divide into containers.
    Place in the fridge for at least 6 hours or overnight.
    Step 3 Thick and creamy oats after resting one night in the refrigerator.
  • Stir and serve: Stir well before eating. Add fresh berries, nuts, and a drizzle of honey or maple syrup if you like. Enjoy cold, or warm gently in the microwave for about 30 seconds for a cozy, warm breakfast.
    Step 4 Finished oats stirred and ready to serve, creamy and spoonable.
Substitutions
  • Rolled oats → Quick oats (softer texture); avoid steel-cut oats
  • Greek yogurt → Low-fat Greek yogurt or skyr for more protein; plain dairy-free yogurt
  • Milk → Any plant milk (almond, soy, oat) or regular dairy milk
  • Blueberries → Frozen blueberries; raspberries or mixed berries
  • Maple syrup or honey → Agave syrup; date syrup; or skip for less sweetness
  • Vanilla extract → Lemon zest; a pinch of cinnamon
 
Tips
  • Blend for even flavor – every bite tastes like blueberries
  • Frozen blueberries work great – cheaper and always in season
  • Make a big batch – one bowl, scoop as needed, less fuss
  • Sweeten lightly – you can always add more later
  • Warm it gently – 30 seconds in the microwave is plenty
  • Add toppings last – better texture and crunch
  • Storage — in an airtight container in the fridge for up to 3 days, or freeze portions for up to 1 month and thaw overnight before eating.
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