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5
from 1 vote
Blended Overnight Oats
With a quick method and a delicious, creamy texture, these Blended Overnight Oats are a favorite make-ahead breakfast to share with the kids.
Prep Time
10
minutes
mins
Resting Time
4
hours
hrs
Total Time
4
hours
hrs
10
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
2
Calories:
264
kcal
Author:
Amy Palanjian
Equipment
Mixing Bowl
Storage Containers
Rolled Oats
Ingredients
1
cup
whole-milk plain yogurt
(regular or Greek style)
1
cup
diced strawberries
(trimmed of stems, or other preferred fruit)
⅔
cup
rolled oats
2
tablespoons
hemp seeds
1-2
teaspoons
maple syrup or honey
(optional but recommended)
½
teaspoon
vanilla extract
US Customary
-
Metric
Instructions
Add the ingredients to a blender. Blend smooth.
Add to individual storage containers or one larger container. Refrigerate overnight or at least 4 hours and serve cold.
(If using Greek yogurt, you may want to stir in a tablespoon or two of milk before serving if it's very thick.)
Notes
Store for up to 3 days in an airtight container in the fridge.
Substitute dairy-free yogurt if needed.
Taste the mixture and adjust the optional sweeteners as needed.
I usually use rolled oats since that's what I keep on hand, but instant oats or even oat flour work too.
I like to add the hemp seeds for added healthy fats, fiber, and flavor, but you can omit them if you don't happen to have any on hand.
Plan to let the mixture sit in an airtight container in the fridge for at least 4 hours or overnight before serving.
Serve this recipe cold, as you would yogurt.
Nutrition
Calories:
264
kcal
|
Carbohydrates:
26
g
|
Protein:
13
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
16
mg
|
Sodium:
58
mg
|
Potassium:
375
mg
|
Fiber:
4
g
|
Sugar:
10
g
|
Vitamin A:
208
IU
|
Vitamin C:
43
mg
|
Calcium:
191
mg
|
Iron:
3
mg