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Blueberry Muffin High Protein Overnight Oats - A Cozy, Make-Ahead Breakfast

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 1/2 cup old-fashioned rolled oats
  • 2/3 cup unsweetened milk of choice (dairy or almond, oat, or soy)
  • 1/3 cup plain Greek yogurt (2% or 5% for creaminess)
  • 1 scoop vanilla protein powder (about 25–30 grams)
  • 1 tablespoon chia seeds
  • 1/2 cup fresh or frozen blueberries
  • 1–2 teaspoons maple syrup or honey (optional, to taste)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon almond extract (optional, but gives that muffin flavor)
  • Pinch of salt
  • Optional toppings: crushed almonds, a sprinkle of lemon zest, a dollop of yogurt, or extra blueberries

Method
 

  1. Mix the dry base: In a jar or bowl, stir together the rolled oats, protein powder, chia seeds, cinnamon, and a pinch of salt until there are no clumps.
  2. Add the liquids: Pour in the milk, Greek yogurt, vanilla, and almond extract. Add maple syrup or honey if using. Stir well until everything is smooth and evenly combined.
  3. Fold in blueberries: Gently mix in the blueberries. If using frozen, no need to thaw—just toss them in.
  4. Chill: Cover and refrigerate for at least 4 hours, ideally overnight, so the oats and chia seeds can thicken.
  5. Adjust in the morning: Give the oats a good stir. If they’re too thick, add a splash of milk. Taste and add a little more sweetener if needed.
  6. Finish with toppings: For muffin-like flair, add a sprinkle of crushed almonds and a little lemon zest before serving.