Blueberry Pie Overnight Oats with Chia and Flax!
These Blueberry Pie Chia Flax Overnight Oats are a creamy, make-ahead breakfast packed with oats, Greek yogurt, chia seeds, and a quick homemade blueberry compote for the perfect balance of sweet and tangy. This easy overnight oats recipe is perfect for meal prep, made with simple ingredients, and comes together in just 10 minutes for a nourishing, grab-and-go breakfast you’ll look forward to.
If you’ve been here for a bit, you know I’m all about a breakfast that works for you and these blueberry overnight oats are exactly that. Everything comes together in one bowl, in just a few minutes, then the fridge does the rest of the work overnight. The oats soften, the chia seeds and flax thicken everything into that creamy, scoopable texture, and the blueberry compote melts right in. It’s the kind of easy overnight oats recipe that makes mornings feel effortless, whether you’re juggling a busy schedule or just want something ready to grab and go.
I always have some version of overnight oats or chia pudding prepped in my fridge, and this one has made it to one of my top favorites. If you love meal prep breakfasts as much as I do, this is one of those recipes you’ll find yourself coming back to again and again because it’s just so easy, versatile, and always hits. And if you’re really leaning into the blueberry vibe, top this with my blueberry flax granola for the ultimate blueberry moment. It adds the best crunch and takes these oats to the next level.
Featured Recipe Review
This is so so so good! 10/10 would recommend! Going to try with different fruit for variety. Thank you!
Becca
I did add a scoop of vanilla protein just to get a boost and topped with greek yogurt. So so good!
How to Make
In a small saucepan over medium heat, add the blueberries, maple syrup, lemon juice, and a splash of water. Cook until the berries break down and release their juices. Lightly mash with a fork for a jammy texture. Let cool slightly.
In a large bowl, whisk together the milk, Greek yogurt, maple syrup, vanilla, and salt until smooth. Stir in the oats, chia seeds, and ground flaxseed until well combined.
Add the blueberry compote and gently mix to combine.
Divide into 4 jars or containers, cover, and refrigerate for at least 4 hours or overnight.
Stir before serving. If the oats have thickened too much, add a splash of milk to loosen to your desired creamy consistency.
Tips and Tricks
- Use rolled oats (not quick oats) for the best thick, creamy texture that holds up overnight
- Let the blueberry compote cool slightly before mixing so it doesn’t thin out the base
- Adjust sweetness by starting with 3 tbsp maple syrup, then taste and add more if needed
- If your oats are too thick in the morning, just add a splash of milk and stir to loosen
- For extra texture, add toppings like my blueberry flax granola right before serving
How to Serve and Store
Serve chilled straight from the fridge or let sit at room temp for a few minutes. Top with extra blueberries, a drizzle of nut butter, or my blueberry flax granola for added crunch.
Store these overnight oats in an airtight container or jar in the fridge for up to 4 days. They’re perfect for meal prep, just grab and go in the morning. If they thicken over time, stir in a little milk before serving to bring back that creamy consistency.
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If you make the Blueberry Pie Overnight Oats, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Blueberry Pie Overnight Oats with Chia and Flax!
Ingredients
- 2 cups old-fashioned rolled oats
- 1½ cups milk of choice
- 1 cup plain Greek yogurt
- 2 tbsp chia seeds
- 2 tbsp ground flaxseed
- 3-4 tbsp maple syrup (adjust to taste)
- 1 tsp vanilla extract
- Pinch of salt
Blueberry Compote
- 2 cups blueberries (fresh or frozen)
- 1-2 tbsp maple syrup
- 1 tbsp lemon juice
- 1-2 tbsp Splash of water (if needed)
Instructions
- In a small saucepan over medium heat, add the blueberries, maple syrup, lemon juice, and a splash of water.
- Cook for 5–7 minutes, stirring occasionally, until the berries break down and release their juices.
- Lightly mash with a fork for a jammy texture. Let cool slightly.
- In a large bowl, whisk together the milk, Greek yogurt, maple syrup, vanilla, and salt until smooth.
- Stir in the oats, chia seeds, and ground flaxseed until well combined.
- Add the blueberry compote and gently mix to combine.
Chill overnight:
- Divide into 4 jars or containers, cover, and refrigerate for at least 4 hours or overnight.
- Stir before serving. If the oats have thickened too much, add a splash of milk to loosen to your desired creamy consistency.
Notes
- You can layer the compote instead of mixing for an alternate presentation
- Frozen blueberries work just as well, no need to thaw
- Swap maple syrup with honey if preferred
- Use dairy-free yogurt and milk to make this fully dairy-free
- Great for prepping in individual jars for easy grab-and-go breakfasts
This is so so so good! 10/10 would recommend! Going to try with different fruit for variety. Thank you!
I did add a scoop of vanilla protein just to get a boost and topped with greek yogurt. So so good!
YUMMYYY! So glad you enjoyed it too! It’s one of my favorites!