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Blueberry Muffins Overnight Oats Vegan

These easy homemade Blueberry Muffins Overnight Oats are for all lovers of blueberry cakes and lemon blueberry muffins! A fun and delicious dessert-inspired vegan breakfast that is easy to make ahead of time - perfect for a busy morning! Gluten-free, oilfree, Nutfree option

Prep Time
10 mins
Cook Time
10 mins
Chilling
8 hrs
Total Time
8 hrs 15 mins
Servings: 3
Calories: 269 kcal
Course: Breakfast , Brunch
Cuisine: American

Ingredients

Blueberry Compote
  • 1 pint fresh blueberries
  • Juice of one lemon
  • zest of 1/4 lemon
  • 2 tbsp sugar or maple or another sweetener of choice
  • 1 pinch salt
  • 2 tbsp water
Overnight Oats
  • 1 Cup old fashioned rolled oats , Certified gluten-free if needed
  • 2 tsp chia seeds
  • 1 1/2 cups Warm Non-Dairy Milk Such as almond, oat, soy, light coconut milk
  • zest of 1/4 lemon
  • A drop of vanilla extract
  • 1 tbsp sugar or maple syrup or sweetener of choice
Garnishes
  • blueberries or other berries of choice
  • chopped roasted nuts or seeds of choice

Instructions

    Cup of Yum
  1. To make the Blueberry Compote,combine all the Blueberry Compote ingredients in a saucepan and bring to a boil. Mash the Blueberries, and continue to cook until tender and the mixture thickens a bit.
  2. Let the mixture sit and cool.
  3. In a separate bowl, combine the Oats, Chia Seeds, Warmed non Dairy Milk, Lemon Zest, Vanilla Extract, and 1 tbsp of sweetener of choice.
  4. Mix and chill for 15 minutes. This will help thicken the mixture, so that it's easier to pour into your overnight jars. (If it hasn’t thickened to preference, add in 1-3 tbsp more oats and a tsp or so more chia seeds and let sit again)
  5. Pour your compote into 2 or 3 jars, depending on the size.
  6. Distribute your oat mixture into the jars.
  7. Top them with Blueberries, or other berries of choice, and some chopped roasted walnuts, pecans, pumpkin seeds, hemp seeds, or chia seeds.
  8. Chill overnight, and serve!

Notes

  • These Overnight Oats will keep for up to 3 days in the refrigerator.
  • You can use other grain flakes such as rice flakes or quinoa flakes,  if you cannot find gluten-free oats.
  • The oat mixture can be mixed in a bowl and then transferred to serving bowls or jars, like I did, or directly mixed in a mason jar.
  • Use other berries to make the compote for variation

Nutrition Information

Calories 269kcal (13%) Carbohydrates 55g (18%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 0.8g (4%) Sodium 46mg (2%) Potassium 219mg (6%) Fiber 8g (32%) Sugar 28g (56%) Vitamin A 85IU (2%) Vitamin C 15mg (17%) Calcium 190mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 269

% Daily Value*

Calories 269kcal 13%
Carbohydrates 55g 18%
Protein 6g 12%
Fat 5g 8%
Saturated Fat 0.8g 4%
Sodium 46mg 2%
Potassium 219mg 5%
Fiber 8g 32%
Sugar 28g 56%
Vitamin A 85IU 2%
Vitamin C 15mg 17%
Calcium 190mg 19%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.