Breakfast is next to impossible in the morning. So why not make it overnight? I tried this blueberry muffin overnight oatmeal recipe and it was easy, filling and scrumptious. Perfect whether you want to make a week’s worth for yourself or for sharing with awesome coworkers. All you need are a few ingredients.
Recipe per single pint mason jar:
- 1/4 cup rolled oats
- dollop of plain greek yogurt
- 1/2 cup of vanilla almond milk
- spoonful of frozen blueberries
- couple of raspberries
- drop of vanilla
- spoonful of vanilla granola
- sprinkle of cinnamon
Start by scooping in a 1/4 cup of rolled oats. I got muesli which consisted of a mix of rolled oats, grains, seeds and raisins.
Plop in a dollop of Greek yogurt and drizzle in some honey. I’m usually very generous with the honey to counter the tartness of the yogurt.
Add in a big spoonful of frozen blueberries.
Pour in a 1/2 cup of vanilla almond milk. Soy, coconut or regular milk works too.
Add a sprinkle of cinnamon and a drop of vanilla extract. This makes everything yummy and fragrant.
Top it all off with some vanilla granola. And a raspberry. Or two.
Lastly, mix everything together. I closed the mason jar tightly and gave it some swirls upside down. Leave your jars in the fridge overnight. The next morning, just when you’ve finished putting on your makeup, straightening your hair and packing up your laptop to head into the office, remember to grab your jar of goodness. Oh happy day!