How to Make Overnight Oats for Breakfast so You Can Actually Get Out the Door on Time

I SO needed this primer on how to make overnight oats! She goes through just how to do it, what kinds of oats you should or shouldn't use, how much milk or liquid, and how to make overnight oats in a jar. Then she includes 5 variation recipes to try at home. These are so helpful for quick breakfasts when I need to get out the door but still have a healthy breakfast that's a quick breakfast recipe, too. Very tasty and helpful post.
I SO needed this primer on how to make overnight oats! She goes through just how to do it, what kinds of oats you should or shouldn't use, how much milk or liquid, and how to make overnight oats in a jar. Then she includes 5 variation recipes to try at home. These are so helpful for quick breakfasts when I need to get out the door but still have a healthy breakfast that's a quick breakfast recipe, too. Very tasty and helpful post.I SO needed this primer on how to make overnight oats! She goes through just how to do it, what kinds of oats you should or shouldn't use, how much milk or liquid, and how to make overnight oats in a jar. Then she includes 5 variation recipes to try at home. These are so helpful for quick breakfasts when I need to get out the door but still have a healthy breakfast that's a quick breakfast recipe, too. Very tasty and helpful post.

I SO needed this primer on how to make overnight oats! She goes through just how to do it, what kinds of oats you should or shouldn't use, how much milk or liquid, and how to make overnight oats in a jar. Then she includes 5 variation recipes to try at home. These are so helpful for quick breakfasts when I need to get out the door but still have a healthy breakfast that's a quick breakfast recipe, too. Very tasty and helpful post.

I SO needed this primer on how to make overnight oats! She goes through just how to do it, what kinds of oats you should or shouldn't use, how much milk or liquid, and how to make overnight oats in a jar. Then she includes 5 variation recipes to try at home. These are so helpful for quick breakfasts when I need to get out the door but still have a healthy breakfast that's a quick breakfast recipe, too. Very tasty and helpful post.

I SO needed this primer on how to make overnight oats! She goes through just how to do it, what kinds of oats you should or shouldn't use, how much milk or liquid, and how to make overnight oats in a jar. Then she includes 5 variation recipes to try at home. These are so helpful for quick breakfasts when I need to get out the door but still have a healthy breakfast that's a quick breakfast recipe, too. Very tasty and helpful post.

Today, my busy lovelies, I’m going to teach you how to make overnight oats for breakfast so you can actually get up, get out, and not be running late on an empty stomach for once.

You’ve probably heard some fuss about overnight oats and how they can save you time, money, and extra calories in the mornings. It’s true! Overnight oats are a fab option for busy people breakfasts since they are literally made while you sleep.

Overnight oats can save you a ridiculous amount of time in the mornings, and as a bonus, they are super customizable, easy to make, and a great make-ahead prep recipe!

Here’s why learning how to make overnight oats can save you morning time hassles.

I’ve long struggled with eating breakfast; I’m rarely hungry in the morning and would prefer just coffee.

But I know breakfast is important, and if I don’t eat it, I usually wind up a hangry, shouty mommy by like 9am.

Not good.

I kept hearing how amazing overnight oats were, but I was hesitant to try it out since, like, cold oatmeal? Um, no.

But my son loves oatmeal and I was sick of making it from scratch in the mornings, so I gave an overnight oats recipe a whirl.

They’re more filling than a bowl of cereal or a slice of toast, and I can create individual options for my kids based on their tastes. PBJ for one, brown sugar and walnuts for the other, fruit-topped for me.

Or we could all eat the same flavor instead. No one will die from the lack of variety. But that’s not nearly as Pinterest-y, now, is it? 😉

These little overnight oats in a jar are also a fab grab-and-go breakfast item. Kinda like this Overnight Chia Pudding, you can whip up a batch during a weekend Power Hour prep sesh and line them up in your fridge for the week.

Since they do all their ‘cooking’ while you sleep, it’s the ultimate in easy prep!

Does it matter which oats you use?

In a word, no.

Personally, I prefer steel-cut oats to rolled oats, since I like the chewy, hearty texture.

But rolled oats are the standard style of oats most “experts” (ahem, other foodies) recommend when teaching how to make overnight oats, so that’s the more “traditional” choice.

1-minute or quick oats are generally not recommended since they get super soggy overnight.

How do you store overnight oats?

I prefer to mix up overnight oats plain, with no seasoning other than some salt, and pop the mixture into small, 1-cup Pyrex glass containers since they will stack easier to stack in the fridge. But mason jars are a great place to store overnight oats as well, also.

And, of course, mason jars are way more Instagram-worthy. These are the important details, after all.

Here’s an easy formula to remember how to make overnight oats: 1 Part Oats + 1 Part Liquid + Sit Overnight, then add toppings. 

  • Take one part steel cut oats (which are better for overnight oats since they’re ‘sturdier’ than quick oats)
  • Combine with equal parts liquid (milk, water, even bone broth if you like your oats savory)
  • Shake
  • Sit, overnight if possible
  • Add toppings (nuts, peanut butter, coconut flakes, etc)
  • Enjoy!

Here are 5 easy variations on overnight oats:

 

5 from 7 votes
Overnight Oats
Prep Time
5 mins
 
Some people like to add the flavorings and toppings beforehand, but I find a lot of toppings don't hold up well to overnight soaking and can get a little soggy. Experiment and find what you like best!
Servings: 2
Author: Ruthy Kirwan
Ingredients
  • 1 cup oats (see note)
  • 2 cup milk (see note)
  • 1 pinch salt (about 1/4 teaspoon)
Instructions
  1. Combine oats, milk, and salt in a jar or container with a tight-fitting lid, seal, and shake to mix thoroughly.
  2. Refrigerate at least 4 hours or overnight.
  3. Top as desired and enjoy!
Recipe Notes

A note on oat types: Steel cut oats will give you a 'chewier' and heartier texture (they're my favorite!) Rolled oats are the standard style used in most overnight oats recipes and bring a more traditionally soft oatmeal texture Quick or 1-minute oats tend to get too soggy when left overnight; these are best used when you want "overnight" oats but forgot to make them the night before 🙂

A note on milk types: Feel free to use any kind of milk here, be it plant-based or animal based. You can also sub in water or even bone broth if you're going for a savory flavor!

3 Easy Make-Ahead Smoothie Bags for the Freezer

It is so easy to just pull a smoothie bag from the freezer in the mornings or after I get home from the gym! I love how she's got a couple easy ideas here, plus added 'extras' to add so it's not just fruit.

It is so easy to just pull a smoothie bag from the freezer in the mornings or after I get home from the gym! I love how she's got a couple easy ideas here, plus added 'extras' to add so it's not just fruit.

It is so easy to just pull a smoothie bag from the freezer in the mornings or after I get home from the gym! I love how she's got a couple easy ideas here, plus added 'extras' to add so it's not just fruit.

It is so easy to just pull a smoothie bag from the freezer in the mornings or after I get home from the gym! I love how she's got a couple easy ideas here, plus added 'extras' to add so it's not just fruit.GREAT smoothie combo ideas list, she has some really yummy combos here. I saved it to my phone so I can pull it out in the mornings.

Here you can create the content that will be used within the module.

Busy mornings are much more manageable when you’ve got make-ahead smoothie bags stashed in the freezer!

I first got hooked on make-ahead smoothies when I was pregnant with my youngest (more on how they saved me is below).

I love customizable recipes, as you know, and smoothie bags are pro at being customizable to what you’ve got going on. They can be seasonal (right now I’m all about cantaloupe and citrus) or they can be totally out-of-season, since they’re frozen.

Few things brighten up a gray, cold, dreary morning in January than a smoothie of bright summer fruits. They totally get me through busy mornings with my kids! They go to a nanny a few days a week for a few hours, so I can work in peace. And every ‘work’ morning tends to go the same dang way.

Here’s how mornings usually tend to go in my apartment:

First, my daughter climbs into bed with me around 6:30 and wakes me up by stealing my pillow.

Coffee is made, a show is watched (We’re on a Doc McStuffins kick here lately), my 18-month old who loves sleeping in (for now) wakes up around 7:30.

Breakfast for the kids. I wash any dishes left from last night, pack lunches (and curse myself for not doing this the night before). NPR on the radio, toys scattered across the living room that I JUST PICKED UP LAST NIGHT.

Fight with my daughter that she can’t wear a bathing suit out of the house because it’s December.

Chase my 18-month old with a pair of socks.

Send the kids into my bedroom to say goodbye to their sleeping Daddy (who likely got home from work around midnight).

Zip coats, secure hats, tie shoes, switch out mittens when my son uses the first pair to wipe his runny nose.

Pop the 18-month old up onto my back in the baby carrier, tell my daughter for the thousandth time that no, she can’t bring a tub of Legos to the nanny’s house.

Head down the stairs of our walk-up apartment, out the door to the street, and drop the kids off before heading back home and going to work.

Notice anything missing there? MY BREAKFAST. I always have high hopes for sitting down and eating breakfast with my kids and every morning, it gets pushed by the wayside.

Enter a make-ahead smoothie bag. It makes my life so much easier, healthier, and I can drink it in the mornings on the go.

Likely, I’ll be guzzling it down in between wrestling a preschooler into a pair of tights and slicing kiwifruit for lunches.


Want more smoothie ideas? This list has 21 new combos! Print it out and hang it up, take a screenshot with your phone, whatever works. Leave your name and email address below and I’ll send it to you right away.

I can create make-ahead smoothie bags from fruit I’ve got that’s starting to go bad, frozen fruits on sale at the grocery store, fruit that’s in season. Sometimes I’ll make it so all I have to do is dump the bag in the blender and away we go – the rest of the time (most of the time), I make the ‘bones’ of a smoothie and then add almond milk or yogurt to the blender to combine.

Below I’ve got three variations on my favorite make-ahead smoothie bags this time of year! I tend to switch it up depending on the season, and I don’t go out of season if I can help it.

One more thing before I share the smoothie recipes- these little babies SAVED me during my last postpartum period. Granted, I had my son in late May so the weather was much warmer than it is now in December and January, but they were a godsend.

Not only did an icy smoothie cool me down in the mornings (postpartum sweats are real, yo) but they were grabbable, easy, and – this is the best part- I could pour them into a large cup with a straw and drink one with one hand while I held a breastfeeding baby with the other.

Each make-ahead smoothie bag I had premade before the baby came was like a little fist bump from my pregnant self to my postpartum self. They’d make a great gift for the pregnant moms you know!

Ok- on to the combinations!

BLUEBERRY

APPLE (peeled and diced)

CHIA SEED

YOGURT

KIWI

MANGO

SPINACH

ORANGE JUICE

PEACHES

BANANA

STRAWBERRY

COCONUT MILK

Here are all the recipes featured in this week’s roundup for Sunday Supper. Click through and give the other contributors some love- and stock your freezer while you’re at it! 

Healthy Make Ahead Freezer Meals

Frozen Fruits and Veggies

Preparing Some Proteins

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Want more smoothie ideas? This list has 21 new combos! Print it out and hang it up, take a screenshot with your phone, whatever works. Leave your name and email address below and I’ll send it to you right away.

Make-Ahead Breakfast Casserole with Spiralized Sweet Potatoes

I love using my spiralizer, and this is an even cooler way to incorporate vegetables into breakfast! She swaps out bread in a make-ahead breakfast casserole with spiralized sweet potatoes, but i bet you could sub other veggies too, like spiralized zucchini. Yum!I love using my spiralizer, and this is an even cooler way to incorporate vegetables into breakfast! She swaps out bread in a make-ahead breakfast casserole with spiralized sweet potatoes, but i bet you could sub other veggies too, like spiralized zucchini. Yum! I love using my spiralizer, and this is an even cooler way to incorporate vegetables into breakfast! She swaps out bread in a make-ahead breakfast casserole with spiralized sweet potatoes, but i bet you could sub other veggies too, like spiralized zucchini. Yum!I love using my spiralizer, and this is an even cooler way to incorporate vegetables into breakfast! She swaps out bread in a make-ahead breakfast casserole with spiralized sweet potatoes, but i bet you could sub other veggies too, like spiralized zucchini. Yum! I love using my spiralizer, and this is an even cooler way to incorporate vegetables into breakfast! She swaps out bread in a make-ahead breakfast casserole with spiralized sweet potatoes, but i bet you could sub other veggies too, like spiralized zucchini. Yum! I love using my spiralizer, and this is an even cooler way to incorporate vegetables into breakfast! She swaps out bread in a make-ahead breakfast casserole with spiralized sweet potatoes, but i bet you could sub other veggies too, like spiralized zucchini. Yum! I love using my spiralizer, and this is an even cooler way to incorporate vegetables into breakfast! She swaps out bread in a make-ahead breakfast casserole with spiralized sweet potatoes, but i bet you could sub other veggies too, like spiralized zucchini. Yum!

Here’s a make-ahead breakfast casserole that’s easy to cook, gluten-free, and perfect for special occasions or busy weeks!

A few months ago, I got a spiralizer. It’s a pretty cool piece of equipment (and surprisingly affordable!) but not being gluten-free, I’d kind of run out of ideas to do with it!

Because #tinykitchenlife, I am starting to run out of places to put specialty kitchen equipment, so I wanted to find a few ways to get good use out of the spiralizer before needing to rethink my storage options.

And, with Christmas coming, I’ve got breakfast casseroles on my mind!

We have an easy make-ahead breakfast casserole every Christmas morning, and it’s honestly one of my favorite parts about the holiday!

I love digging into a warm plate of breakfast casserole.

Melty gooey cheese smothering salty sausage, all baked with cubes of crusty bread and custardy eggs. It’s heaven.

But what if, I thought, you subbed out those crusty bread cubes for another type of starch? Then, the gluten-free members in my family could enjoy breakfast casserole too, instead of glancing longingly at it and then eating something different.

Enter one neglected spiralizer plus one fat, peeled sweet potato. The result is this craaaaaazy delicious, gluten-free, super simple breakfast casserole!

Seriously, this baby is only 6 ingredients deep. (7 if you count the salt)

It’s great as a make-ahead option (in fact- I think it’s even tastier when left in the fridge overnight).

It’s still loaded with cheese and sausage and creamy eggs, so you’re not missing out on any holiday morning decadence. (although I bet if you lightened up the cheese and swapped regular sausage for something like turkey sausage, you’d be lighter still in calories).

The original recipe is borrowed in part from the make-ahead breakfast casserole my family makes every Christmas morning.

That original recipe is a standard one, loaded with cubes of good-quality, sturdy bread. In this new make-ahead breakfast casserole recipe, I kept many of the same components as the original, and simply swapped out the bread for spiralized sweet potatoes.

The starch in the sweet potatoes works similar to bread in this dish, but it changes the texture so that in every mouthful, you get soft strands of sweet potato along with the cheese, eggs, sausage, and seasoning.

It’s a fun little changeup from the usual, and one that I’m sure I’ll be making more of in the future!

 

Spiralized Sweet Potato and Sausage Breakfast Casserole
Spiralized sweet potatoes add heft to this breakfast casserole without the bread. Use a mild, melty white cheese that’s not too sharp, so as to not overpower the flavor of the sweet potato. I haven’t tried it this way yet, but I think a spicy sausage such as chorizo would do really well here, if spice is your thing.
Author: Ruthy Kirwan
Ingredients
  • 1 pound sweet Italian sausage casings removed
  • 1 large sweet potato about 1 pound
  • 2 tablespoons cornstarch
  • 2 cups shredded mild cheese such as gouda
  • 10 eggs
  • 3 cups whole milk
  • 1 teaspoon salt
Instructions
  1. In a saucepan over medium heat, cook the sausage until browned, crumbling it into small pieces as it cooks. Once cooked, drain and set aside.
  2. While the sausage it cooking, peel the sweet potato and discard the skins. Insert the sweet potato into a vegetable spiralizer, and spiralize the entire potato. You should have about 2 cups of spirals when finished. Toss the spirals with the cornstarch and set aside.
  3. In a separate, large bowl, whisk together the shredded cheese, eggs, whole milk and salt. Stir in the sausage until fully combined, then add the sweet potatoes. Stir until combined, then pour the mixture into a 13”x9” baking dish. Cover with plastic wrap and let sit in the fridge overnight.
  4. Wen ready to bake, preheat the oven to 375*.
  5. Remove the plastic wrap and bake the casserole, uncovered, for 40-45 minutes or until the center is set and doesn’t jiggle when moved.
  6. Remove from the oven and let sit until cool enough to handle. Serve warm.

Make Ahead Breakfast Egg Muffins, 3 Different Ways

I am LOVING these easy, low-carb make ahead breakfast egg muffins on busy mornings! I just make a tray ahead of time, pop in the freezer, and we can eat them for a healthy breakfast throughout the week. This post has three different kind of fillings ideas, too!

I am LOVING these easy, low-carb make ahead breakfast egg muffins on busy mornings! I just make a tray ahead of time, pop in the freezer, and we can eat them for a healthy breakfast throughout the week. This post has three different kind of fillings ideas, too!

I am LOVING these easy, low-carb make ahead breakfast egg muffins on busy mornings! I just make a tray ahead of time, pop in the freezer, and we can eat them for a healthy breakfast throughout the week. This post has three different kind of fillings ideas, too!

I am LOVING these easy, low-carb make ahead breakfast egg muffins on busy mornings! I just make a tray ahead of time, pop in the freezer, and we can eat them for a healthy breakfast throughout the week. This post has three different kind of fillings ideas, too!

I am LOVING these easy, low-carb make ahead breakfast egg muffins on busy mornings! I just make a tray ahead of time, pop in the freezer, and we can eat them for a healthy breakfast throughout the week. This post has three different kind of fillings ideas, too!I am LOVING these easy, low-carb make ahead breakfast egg muffins on busy mornings! I just make a tray ahead of time, pop in the freezer, and we can eat them for a healthy breakfast throughout the week. This post has three different kind of fillings ideas, too!

These easy, low-carb, make ahead breakfast legg muffins a just the thing for busy mornings!

They’re so easy to make the night before and then pop into the freezer once cool. You can also fill them with leftovers, extra veggies, and CHEESE.

The word ‘cheese’ is capitalized because cheese is life around here.

And did I mention the leftovers part? Other than glorious cheese, using up leftovers is totally my jam.

Shredded chicken from tacos? Add it in with some onions and cheddar.

Leftover spinach from dinner’s salad? Toss with some tomatoes and add it in!

Leftover roasted broccoli? Add those babies in!

It’s up to you, and I love that.

These make ahead breakfast egg muffins are made 3 different ways.

I played around with the fillings, but I have a basic ratio for you: For every four cups, you’ll need:

2 eggs

2 tablespoons milk (doesn’t even have to be dairy! Coconut milk worked great in these muffins)

2 tablespoons filling, whatever you choose that to be.

That ratio will vary slightly depending on your filling, but it’s pretty standard. Just double it or triple it depending on how many breakfast egg muffins you feel like making!

A note about the coconut milk I used in these breakfast egg muffins:

It totally works just like milk! Those of you who have always been down with milk alternatives probably knew this, ut if you’re like me, or you’re new to the world of living dairy free, this may make your day.

Make sure it’s unsweetened (for no other reason than vanilla egg muffins might be…. odd tasting. But you do you, boo). And try other plant based milks, like almond milk, or cashew milk, or even soy milk.

The world is your milk oyster.

Below, I’ve written out the ‘recipes’ I used, although like I said earlier, making a make ahead breakfast egg muffin is more about playing around with ratios than anything.

But this is a recipe post, and thee shall have a recipe.

But I’d love to know what kind of combos you guys dig! Have you tried making make ahead egg muffins? Have you tried making eggs with plant based milks?

Make Ahead Breakfast Egg Muffins, Three Ways
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Use the recipes below as guidelines; depending on your fillings, your egg muffins mixtures may make one or two more muffins than what is described below. Typically, the different recipes below will make about 4 muffins each. 


Servings: 3 people
Author: Ruthy Kirwan
Ingredients
For the Sundried Tomatoes and Spinach:
  • 2 tablespoons finely diced sundried tomatoes
  • 2 tablespoons shredded spinach
  • 2 eggs whisked
  • 2 tablespoons unsweetened coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
For the Asparagus and Cheese
  • 2 tablespoons finely diced asparagus about 3 trimmed stalks
  • 2 tablespoons shredded cheddar cheese
  • 2 eggs whisked
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
For the Spanish chorizo and potato
  • 2 tablespoons finely diced Spanish dry-cured chorizo sausage
  • 2 tablespoons finely diced white potato
  • 2 eggs whisked
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
Instructions
Method:
  1. Preheat the oven to 375*F
  2. Spray a muffin tin with vegetable or coconut oil, or line with paper liners.
  3. Add the dry ingredients to the bottom of each muffin cup.
  4. Combine the eggs, milk, salt, and pepper together in a bowl.
  5. Evenly pour the egg and milk mixture on top of each, evenly distributing between each. Leave at least 1/2" space below the rim of the cup.
  6. Bake 8-10 minutes, or until the center has set and is no longer jiggly.
  7. Remove and let cool, then remove from the muffin tin.
  8. Eat immediately, or store, tightly covered. These will last up to 6 weeks in the freezer if tightly wrapped, or up to 5 days in the fridge.

4-Ingredient Peanut Butter and Jelly Protein Balls

[disclosure]

No bake, 4-ingredient, healthy peanut butter and jelly protein balls! Try these addictive, simple paleo and low carb snacks whenever you need a push of energy. They whip up super quick and keep stored in the fridge for up to two weeks! Gluten free and great for kids.

No bake, 4-ingredient, healthy peanut butter and jelly protein balls! Try these addictive, simple paleo and low carb snacks whenever you need a push of energy. They whip up super quick and keep stored in the fridge for up to two weeks! Gluten free and great for kids.

No bake, 4-ingredient, healthy peanut butter and jelly protein balls! Try these addictive, simple paleo and low carb snacks whenever you need a push of energy. They whip up super quick and keep stored in the fridge for up to two weeks! Gluten free and great for kids.

I think I figured out why these easy, 4-ingredient pbj protein balls are so tasty and delicious – it’s like eating a ball of cookie dough, without any worry of raw egg or flour!

Plus, with no added sugar, these are a great after-school snack for hungry kids. And hungry adults, too!

The apricot adds just enough sweetness to these protein balls. When combined with the peanut butter flavor, it tastes just like a tiny little peanut butter and jelly sandwich.

I found peanut butter powder at my regular old grocery store, stocked with the prepared peanut butter. I used to think powdered peanut butter was just for bodybuilders making smoothies, or thrifty people who prefer to mix their own, but I’m finding that there are dozens of other uses for powdered peanut butter than what you might think.

I’m pretty psyched to keep using it, to be honest! I like how it adds peanut butter flavor without extra sugar or oil. It’s a bit pricier than regular peanut butter, but a little goes a long way.

As for the protein powder, I used a neutral flavor in this recipe, but I bet most flavors would work well here; especially chocolate!

One other awesome thing about these protein balls: they’re a great grab and go snack on the way out the door.

Some mornings are so insane around here that I barely have time to make my kids breakfast, let alone myself. But grabbing a protein ball on the way out the door gives me just enough energy that I don’t turn into a hangry mom-monster before I can eat. Nobody like hangry mom-monster, right?

So I think it’s not a stretch to say, making these protein bars would be doing your family a favor. I hope you love them as much as we do!

4-Ingredient PBJ Protein Balls
Total Time
5 mins
 
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 10 dried apricots
  • 1 scoop protein powder
  • 2 tablespoons powdered peanut butter
  • 3 tablespoons creamy peanut butter
Instructions
  1. Place all ingredients in a food processor fitted with an "s" blade, and pulse 10-12 times, until the apricots have chopped into uniform size. 

  2. Turn the food processor to high and blend until mixture resembles wet sand, about 1-2 minutes. 

  3. Pour the mixture into a bowl and using your hands, roll into balls about 2" wide. 

  4. Serve at room temperature. Store in a tightly covered container for up to 2 weeks. 

Recipe Notes

This recipe makes about 6 balls total. 

You might also like: 

Overnight Blueberry and Maple Almond Milk Chia Pudding 

9 Best Cookbooks Every Busy Cook Needs 

Peanut Butter, Banana and Nutella Pastries 

Blueberry, Maple, and Almond Milk Overnight Chia Pudding

Love this pin! My mornings are always insane trying to get out of the house in time, and this is a really easy grab-and-go breakfast that i can make ahead the night before and leave in the fridge. It's a really easy breakfast recipe!Love this pin! My mornings are always insane trying to get out of the house in time, and this is a really easy grab-and-go breakfast that i can make ahead the night before and leave in the fridge. It's a really easy breakfast recipe!

Love this pin! My mornings are always insane trying to get out of the house in time, and this is a really easy grab-and-go breakfast that i can make ahead the night before and leave in the fridge. It's a really easy breakfast recipe!

Love this pin! My mornings are always insane trying to get out of the house in time, and this is a really easy grab-and-go breakfast that i can make ahead the night before and leave in the fridge. It's a really easy breakfast recipe!

Love this pin! My mornings are always insane trying to get out of the house in time, and this is a really easy grab-and-go breakfast that i can make ahead the night before and leave in the fridge. It's a really easy breakfast recipe!

Love this pin! My mornings are always insane trying to get out of the house in time, and this is a really easy grab-and-go breakfast that i can make ahead the night before and leave in the fridge. It's a really easy breakfast recipe!

This Overnight Blueberry, Maple Syrup, and Almond Milk Chia Pudding is lactose-free, and the perfect quick, grab-and-go easy breakfast recipe for busy mornings!

I’ve always had a sort of love and hate relationship with breakfast. It’s not my favorite meal of the day, that’s for sure. I’m never really hungry when I first wake up, although if I don’t eat, I find myself Jekyll-and-Hyde-ing by about 10 am and get that hangry feeling.

Enter this overnight chia pudding! It’s perfect for both hot weather and cold, cool and comforting to eat, and requires very little thought on my behalf; I can grab it out of the fridge and eat even before the caffeine of my morning coffee kicks in.

Other Simple ‘Grab-and-Go’ Posts You Might Also Like: 

It’s a play on the idea of blueberry pancakes, but with a twist!

Instead of regular cow’s milk, I used unsweetened almond milk, which gives a slightly nutty flavor that feels a lot more ‘pancake-ish’ than plain cow’s milk.

It’s the perfect busy morning breakfast, especially since it really shines when you use the freshest and juiciest of blueberries. Since this overnight chia pudding is thickened in the fridge, it’s one of my favorite breakfasts to have in the summertime when the temps are already climbing before you even have a chance to turn on the coffee machine.

Chia seeds are a superfood, loaded with anti-oxidants and good omega-3 fats. When they’re soaked, they form a gelatinous ‘shell’ around the core of the seed. This makes whatever liquid they’re suspended in thick and pudding-like, but studded with crunch from the seeds. I love the texture!

You make this overnight chia pudding at night, and leave it to thicken before you eat it the next morning.

First, cook the blueberries down into a jam-like consistency on the stovetop. This might sound like it takes a while but it’s really only about 10 minutes or so.

I’ll put the blueberries on to cook while I’m cleaning up from dinner or packing lunches for the next day. It takes only a few minutes to whip up the rest of the overnight chia pudding, after which it gets wrapped in plastic wrap and sits overnight in the fridge to chill and thicken.

I like to make a couple overnight chia puddings at a time so that I have a handful of breakfasts to eat all week long. It’s a great addition to your weekly Power Hour of meal prep!

Overnight Blueberry and Maple Chia Pudding
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
 
This overnight chia pudding is perfect for the summer since it’s cool and easy to eat. This recipe calls for almond milk instead of cow’s milk, which gives a slightly nutty flavor that feels a lot more 'pancake-ish' than plain cow's milk. It’s layered with a fresh blueberry jam, which might sound initially like it takes a long time but in reality, it’s only a quick 10 minutes. I like to put the blueberries on at night while I’m cleaning the kitchen or packing lunches for the next day, and then quickly whip up the puddings right before I leave the kitchen for the night.
Servings: 2
Author: Ruthy Kirwan
Ingredients
ingredients
  • 6 ounces fresh blueberries (about 1 cup), plus more for garnish
  • 3 tablespoons pure maple syrup
  • 2 teaspoons pure vanilla extract
  • ¼ cup water
  • 1 cup almond milk (play up with sweetened or flavored here if you wish!)
  • cup chia seeds
  • teaspoon salt
equipment
  • small saucepan
  • 2 small drinking glasses , 6 ounce ramekins, or another vessel to hold the puddings
Instructions
method
  1. In a small saucepan over medium heat, stir together the blueberries, maple syrup, water,  and vanilla extract. Stir often as the blueberries start to cook, using a wooden spoon to lightly mash and break the blueberries apart as they soften. Cook for about 10 minutes, until the blueberries are mostly broken down and the liquid is starting to thicken. Remove from the heat and divide into evenly between into 2 drinking glasses (or other; see note)

  2. Divide the milk between each glass, then divide the chia seeds and stir gently to mix them thoroughly into the milk.
  3. Stir a small pinch of salt into each glass.
  4. Wrap the glasses individually in plastic wrap, and leave to chill in the fridge at least 5-6 hours, or overnight.
  5. When ready to serve, garnish each glass with a few fresh blueberries.

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