Description
This Blended Overnight Oats recipe offers a creamy, nutritious breakfast that combines rolled oats, milk, Greek yogurt, chia seeds, and your choice of fruits or vegetables. Prepared easily with a blender and refrigerated overnight, it’s a convenient and customizable meal perfect for busy mornings or a healthy snack.
Ingredients
Overnight Oats Base
- 1 cup rolled oats
- 1 cup milk of choice
- ½ cup Greek yogurt
- 2 tablespoons chia seeds
- 2 tablespoons sweetener (honey or maple syrup)
Fruit or Vegetable Add-Ins
- ½ cup fresh or frozen fruit or vegetable of choice (e.g., strawberries, blueberries, spinach, mango)
Instructions
- Blend Ingredients: Place all ingredients into a high-speed blender and blend until creamy and well combined. Alternatively, place the ingredients in a 16-ounce jar and use an immersion blender to carefully blend directly in the container until smooth and creamy.
- Refrigerate Mixture: Divide the blended mixture evenly into two glass jars or bowls. Cover the containers with lids or plastic wrap. Refrigerate for at least 2 hours or overnight to allow the oats and chia seeds to absorb the liquid and thicken.
- Serve and Adjust Consistency: Uncover the jars or bowls the next day and enjoy your blended overnight oats directly from the container. If desired, thin the mixture with a little extra milk or water to reach your preferred consistency. Optionally, add fresh toppings before serving.
Notes
- You can customize the recipe by using your preferred type of milk, such as almond, oat, or cow’s milk.
- Use any fresh or frozen fruits or vegetables for variety, such as berries, mango, or spinach.
- Sweetener amounts can be adjusted to taste or substituted with alternatives like agave syrup or stevia.
- The soaking time can be overnight or as little as 2 hours depending on how thick you like your oats.
- For easier blending, thaw frozen fruit or lightly warm the mixture before blending if needed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: International
