Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Pie Overnight Oats deliver the flavors of blueberry pie in a no-cook, make-ahead breakfast featuring creamy oats, tangy vanilla coconut yogurt, and a homemade blueberry chia compote. This recipe is plant-based, naturally sweetened, and customizable with various mix-ins and toppings.

  • Total Time: 4 hours 18 minutes
  • Yield: 1 serving 1x

Ingredients

Scale
  • 1/2 cup plus 2 tablespoons old-fashioned rolled oats (gluten-free optional)
  • 1/2 cup vanilla almond milk (unsweetened preferred)
  • 5 tablespoons vanilla coconut yogurt
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon pure maple syrup (or rice malt syrup, date nectar, raw honey)
  • 1/2 cup fresh blueberries
  • 1 tablespoon chia seeds
  • A handful of crumbled walnuts or crunchy granola for topping
  • For the Blueberry Chia Compote (about 1 cup):
  • 2 cups fresh blueberries
  • 1 heaping teaspoon lemon zest
  • 2.5 tablespoons fresh lemon juice
  • 2 tablespoons pure maple syrup
  • 2.5 tablespoons chia seeds
  • 1/2 teaspoon vanilla extract
  • Optional add-ons: collagen powder, lucuma powder, hemp hearts, mashed banana

Instructions

  1. In a jar or airtight container, combine 1/2 cup plus 2 tablespoons oats, 1/2 cup nut milk, 5 tablespoons vanilla coconut yogurt, 1/4 teaspoon vanilla extract, 1 tablespoon maple syrup, 1/2 cup fresh blueberries, and 1 tablespoon chia seeds. Stir well to combine.
  2. To make the blueberry chia compote, place 2 cups blueberries, 1 teaspoon lemon zest, 2.5 tablespoons lemon juice, 2 tablespoons maple syrup, and 1/2 teaspoon vanilla extract in a small saucepan over medium heat.
  3. Mash berries gently as they soften. Bring mixture to a gentle boil, then reduce heat and simmer 5-8 minutes, stirring often, until berries break down into a saucy texture.
  4. Remove compote from heat and stir in 2.5 tablespoons chia seeds. Let cool completely to thicken into a loose jam. Taste and add more sweetener if desired.
  5. Spoon about 1 tablespoon of blueberry chia compote into the oat jar and swirl lightly. Seal the jar tightly and refrigerate for at least 4 hours or overnight.
  6. When ready to eat, top oats with another tablespoon of compote, a handful of fresh blueberries, and walnuts or granola for crunch.
  7. Optional: stir in superfood powders or mashed banana when mixing oats initially for extra nutrition.

Notes

Use old-fashioned rolled oats for optimal texture; quick oats will be softer., Chill oats at least 4 hours or overnight for best creaminess., Adjust milk quantity to achieve preferred consistency., Add crunchy toppings just before serving to maintain texture., If compote is too runny after chilling, stir in extra chia seeds and refrigerate to thicken., Frozen blueberries can be used but should be thawed and drained, or cooked longer in compote., Compote can be stored in the refrigerator for 7-10 days and frozen up to 3 months., Overnight oats last 3-4 days refrigerated; store sealed to prevent odors., Recipe is vegan when using maple syrup and plant-based yogurt/milk., Mix-ins like nut butters, tropical milk, protein powders, or different berries can personalize flavor and nutrition.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 jar (approximately 1 cup oats plus compote)
  • Calories: Approximately 350-400 calories per serving (varies with toppings and add-ons)
  • Fat: 8-10 grams
  • Carbohydrates: 50-55 grams
  • Protein: 8-10 grams