Blended Overnight Oats are a smooth, creamy, and pudding-like breakfast that I can prepare the night before for an effortless morning meal. Blending the ingredients creates a silky texture that feels more like a dessert than traditional oatmeal, while still being packed with wholesome ingredients. Whether I enjoy them plain or topped with fruit, granola, and nut butter, this recipe makes breakfast simple, satisfying, and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup old fashioned rolled oats
2/3–3/4 cup unsweetened almond milk (or milk of choice)
1/4 cup plain Greek yogurt (or non-dairy yogurt)
2 teaspoons maple syrup or honey
1 teaspoon chia seeds (optional)
1/2 teaspoon vanilla extract (optional)
Pinch of sea salt
Granola, blueberries, and nut butter for topping
Directions
I add the rolled oats, almond milk, Greek yogurt, maple syrup or honey, chia seeds, vanilla extract, and sea salt to a blender.
I blend everything until the mixture becomes completely smooth and creamy.
I pour the blended mixture into a mason jar or another airtight container.
I refrigerate it overnight, or for at least 2 to 4 hours if I’m short on time.
Before serving, I give the oats a good stir and add my favorite toppings, such as blueberries, crunchy granola, and a drizzle of nut butter.
I serve the oats chilled and enjoy a creamy, satisfying breakfast.
Servings and Timing
Servings: 1 serving
Prep Time: 5 minutes
Cooking Time: 0 minutes
Chilling Time: 8 hours
Total Time: 8 hours 5 minutes
Calories: Approximately 335 kcal per serving
Variations
I like making this recipe in different ways depending on what I have available. For a chocolate version, I blend in a tablespoon of cocoa powder. When I want extra sweetness and flavor, I add a ripe banana before blending. I also enjoy mixing in frozen strawberries, blueberries, or mango for a naturally fruity breakfast. For more protein, I stir in a scoop of vanilla protein powder and add a little extra milk if needed. If I want a vegan version, I simply use plant-based yogurt and maple syrup instead of honey.
Storage/Reheating
I store my blended overnight oats in an airtight container in the refrigerator for up to 4 days, making them perfect for meal prep. Before serving, I stir the mixture well because it may thicken slightly as it sits. If I prefer a thinner consistency, I simply mix in a splash of milk. Since this recipe is meant to be enjoyed cold, I don’t usually reheat it, but I can gently warm it in the microwave if I prefer a warm breakfast.
FAQs
Can I make these oats without Greek yogurt?
Yes. I can substitute Greek yogurt with any dairy-free yogurt or simply use extra milk, although the texture will be slightly less creamy.
Can I use quick oats instead of rolled oats?
Yes. I can use quick oats, but the final texture may be a little softer. Rolled oats provide the best creamy consistency after blending.
Do I have to soak the oats overnight?
No. I can chill the mixture for as little as 2 to 4 hours, but I find that an overnight soak gives the best texture and flavor.
Can I freeze blended overnight oats?
Yes. I can freeze individual portions for up to 2 months. I thaw them overnight in the refrigerator before enjoying them.
What toppings go well with blended overnight oats?
I enjoy topping mine with fresh berries, sliced bananas, granola, chopped nuts, seeds, shredded coconut, nut butter, or an extra drizzle of maple syrup for added flavor and texture.
Conclusion
Blended Overnight Oats are one of my favorite make-ahead breakfasts because they’re creamy, nutritious, and incredibly easy to prepare. I love that I can customize every batch with different fruits, flavors, and toppings while still enjoying a filling meal that fits into a busy schedule. Whether I’m meal prepping for the week or simply looking for a quick and wholesome breakfast, this recipe is one I know I can always count on.
📖 Recipe:
Print
Blended Overnight Oats
- Total Time: 8 hours 5 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
Blended Overnight Oats are a smooth, creamy, pudding-like breakfast that’s easy to prepare ahead of time. This wholesome recipe is rich in fiber and protein, making it a satisfying and customizable start to the day.
Ingredients
1/2 cup old fashioned rolled oats
2/3–3/4 cup unsweetened almond milk (or milk of choice)
1/4 cup plain Greek yogurt (or non-dairy yogurt)
2 teaspoons maple syrup or honey
1 teaspoon chia seeds (optional)
1/2 teaspoon vanilla extract (optional)
Pinch of sea salt
Granola, blueberries, and nut butter, for topping
Instructions
- Add the rolled oats, almond milk, Greek yogurt, maple syrup or honey, chia seeds, vanilla extract, and sea salt to a blender.
- Blend until the mixture is completely smooth and creamy.
- Pour the blended mixture into a mason jar or another airtight container.
- Refrigerate overnight, or for at least 2 to 4 hours.
- Before serving, stir well and add your favorite toppings such as blueberries, granola, and nut butter.
- Serve chilled and enjoy.
Notes
For a vegan version, use plant-based yogurt and maple syrup instead of honey.
Blend in 1 tablespoon cocoa powder for a chocolate variation.
Add a ripe banana or frozen fruit for extra flavor and natural sweetness.
Mix in a scoop of vanilla protein powder and add extra milk if needed.
Store in an airtight container in the refrigerator for up to 4 days.
If the oats become too thick, stir in a splash of milk before serving.
Freeze individual portions for up to 2 months and thaw overnight in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 335 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 7 g
- Protein: 16 g
- Cholesterol: 8 mg
