Blueberry Muffin Overnight Oats
Try this Blueberry Muffin Overnight Oats recipe, or contribute your own.
- Preparing Time: 5 minutes
- Total Time: 4 hours
- Served Person: 2
rsf
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon vanilla extract
- 1 cup rolled oats (gluten-free if necessary)
- 1 cup milk (i used almond)
- 1 cup plain or vanilla greek yogurt (i used 0%)
- 2 tablespoons maple syrup
- 1/4 cup dried blueberries
- 1/2 teaspoon cinnamon
- fresh blueberries + chopped almonds to top
- Carbohydrate 6.84560062644754 g
- Cholesterol 0 mg
- Fat 0.0804325000043152 g
- Fiber 0.789150007724762 g
- Protein 0.164095 g
- Saturated Fat 0.00944375000077673 g
- Serving Size 1 1 or 3 serving (26g)
- Sodium 0.891812500194185 mg
- Sugar 6.05645061872278 g
- Trans Fat 0.0246975 g
- Calories 31 calories
In a medium bowl, combine all of the ingredients and whisk until smooth. Divide into two or three small jars, cover, and let sit in the refrigerator for at least 4 hours, or overnight.Serve straight from the fridge, or slightly warmed.Keep in the fridge for up to 5 days.
