Simple Blueberry Pie Overnight Oats Recipe

Blueberry Pie Overnight Oats are the thing I go to whenever I’m tired, busy, and in deep need of something both healthy and honestly—kinda like dessert for breakfast. You ever wake up, think about making some elaborate meal, then wind up just rushing out the door anyway?

Yeah, me too, more times than I’d like to admit. That’s why I keep coming back to these overnight oats.

Zero sweat in the morning, packed with protein and all that, and you basically get “pie” before 9 am. Not joking here: if you love blueberries and anything close to pie, this is one of those recipes you’ll want to keep on a sticky note on your fridge. Let me show you how ridiculously easy (and tasty) this breakfast is.

Why you’ll love this recipe

Alright, I mean it: this is real-life breakfast magic. First off, Blueberry Pie Overnight Oats pretty much taste like dessert, but they don’t load you down with tons of sugar. Kind of shocking but true. My mornings are always wild, so having these set up the night before is like giving my future self a gift.

The other great thing? You don’t need fancy skills for this. Just stir, chill, and eat. It’s filling (like, no 10 am vending machine cravings), super customizable, and you can double it for a few days’ worth of happy breakfasts. I actually made these for my best friend last month, and she sent me the funniest text at 7 am just saying, “Pie in a jar forever.” Couldn’t agree more.

It’s also a fun way to use up blueberries when you accidentally buy the family-size pack at the farmers market. Happens to the best of us.

Ingredients you’ll need

No wild-goose-chase ingredients here! Here’s what you need on hand for Blueberry Pie Overnight Oats:

• Rolled oats
• Milk (anything goes: dairy, almond, oat, you get it)
• Plain Greek yogurt (adds creaminess and protein)
• Chia seeds (optional, but these help with thickness)
• Maple syrup or honey
• Vanilla extract
• Blueberries (fresh or frozen, both work well)
• Pinch of cinnamon
• Pinch of salt (trust me, it’s important)

And of course a jar or some kind of bowl. If you don’t have Greek yogurt—honestly, just use regular yogurt or leave it out. The oats will still set up fine, promise.

Substitutions and variations

Here’s where you can play around a little. I know everyone’s got some weird fridge or pantry rules. Almond milk is my usual pick, but regular milk or even coconut milk? Totally fine. Dairy-free yogurt works. No maple syrup? I’ve used agave, honey, or even a quick spoonful of brown sugar in a pinch. It’s surprisingly forgiving.

As for spices, swap cinnamon for nutmeg if that’s what you’ve got. Sometimes I throw in slivered almonds or a handful of walnuts for crunch. Not a blueberry person? Raspberries or strawberries slide right into this recipe. Oh, and if you’re the person (like me) who sometimes wants a little treat, sprinkling a tiny bit of granola on top gives it that real pie crust vibe.

Tried freezing it once—it was actually kind of good, more like blueberry ice cream that’s “sort of” breakfast.

“I was SO skeptical about cold oats, but these were so good and tasted like a five-star restaurant breakfast. My kids were hyped too.” – Jamie, reader from Maine

How to make this recipe

Alright, let’s do this. Get yourself a medium bowl or just toss everything straight in your container.

Start with half a cup of old-fashioned oats, half a cup of milk, a quarter cup of Greek yogurt, and a tablespoon of chia seeds if you like. Add in one tablespoon maple syrup, half a teaspoon vanilla, a pinch of cinnamon and salt, and at least half a cup of blueberries.

Mix it up. That’s it. Pop a lid on, shove it in the fridge, and leave it overnight (or at least 4 hours, if you’re antsy).

The next morning, open the jar, and give things a stir. If it seems extra thick? Splash in a little more milk.

Optional but highly recommended: add more fresh blueberries or a spoon of granola for crunch. It’s basically a party in a jar at that point.

Helpful tips

Don’t overthink this—seriously. But here’s what I’ve learned from making these about 200 times (maybe not an exaggeration):

• Always mix the oats and liquids really well. No dry bits. Nobody wants that.
• If you toss in frozen blueberries, don’t worry. They thaw overnight and make things extra juicy.
• For bigger batches, just scale everything up. The ratios really do hold up.

Once or twice, my oats came out way too thick. Easy fix: just add a splash of whatever milk you like and stir again. If you don’t have time for overnight, 2-4 hours in the fridge isn’t bad either—just a little less creamy.

I once forgot the vanilla extract, and it still tasted lovely, so don’t stress if you miss an ingredient here or there.

Serving suggestions

• Top with a dusting of cinnamon or a dollop of nut butter for extra flavor.
• Add sliced bananas or chopped nuts for a little crunch.
• Swirl in some jam if you’re feeling bold.
• Quick grab-and-go breakfast for offices, picnics, or heck—midnight snacks.

Common Questions

Q: Can I heat up Blueberry Pie Overnight Oats?

 A: Absolutely! Pop them in the microwave for thirty seconds at a time, stirring in between until they’re warm enough. They turn out extra cozy that way.

Q: Can I use steel-cut oats?

 A: It’s not great for overnight (they stay kinda tough), but you can cook them a bit first. Rolled oats are easier.

Q: What if I don’t have Greek yogurt?

 A: Use any yogurt, or skip it. Just add a little extra milk.

Q: Are frozen berries okay?

 A: Yep! I use them all the time when fresh are too pricey or out of season.

Q: How long do these stay good in the fridge?

 A: Three to four days is my usual limit. They get a touch softer after day two, but it’s nothing tragic.

Give these oats a try!

If you’ve ever wanted something quick, tasty, and kind of like “dessert for breakfast” without the guilt, Blueberry Pie Overnight Oats is the way to go. It’s simple, pretty much foolproof, and a real time-saver for busy mornings (or nights when you just can’t sleep and need a snack).