Blueberry Pie Overnight Oats with Chia and Flax!
These Blueberry Chia Flax Overnight Oats are a creamy, make-ahead breakfast made with rolled oats, Greek yogurt, chia seeds, and a quick blueberry compote. Easy to prep in minutes and perfect for meal prep, they’re a delicious grab-and-go option for busy mornings.
Servings 4 servings
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
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