Blueberry Cinnamon Overnight Oats With Greek Yogurt Recipes

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BLUEBERRY-CINNAMON OVERNIGHT OATS WITH GREEK YOGURT

Blueberries, cinnamon, and Greek yogurt are great additions to overnight oats.

Provided by nikiki

Categories     100+ Breakfast and Brunch Recipes     Cereals     Oatmeal Recipes

Time 8h5m

Yield 6

Number Of Ingredients 6



Blueberry-Cinnamon Overnight Oats with Greek Yogurt image

Steps:

  • Combine rolled oats, blueberries, Greek yogurt, soy milk, cinnamon, and sugar in a lidded jar. Cover, shake to mix, and refrigerate 8 hours to overnight.

Nutrition Facts : Calories 80.6 calories, Carbohydrate 12.2 g, Cholesterol 3.8 mg, Fat 2.6 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 16.8 mg, Sugar 3.8 g

¾ cup rolled oats
½ cup blueberries
½ cup plain Greek yogurt
¼ cup soy milk
1 tablespoon ground cinnamon, or to taste
2 teaspoons sugar

BLUEBERRY-CINNAMON OVERNIGHT OATS WITH GREEK YOGURT

Blueberries, cinnamon, and Greek yogurt are great additions to overnight oats.

Provided by nikiki

Categories     Oatmeal

Time 8h5m

Yield 6

Number Of Ingredients 6



Blueberry-Cinnamon Overnight Oats with Greek Yogurt image

Steps:

  • Combine rolled oats, blueberries, Greek yogurt, soy milk, cinnamon, and sugar in a lidded jar. Cover, shake to mix, and refrigerate 8 hours to overnight.

Nutrition Facts : Calories 80.6 calories, Carbohydrate 12.2 g, Cholesterol 3.8 mg, Fat 2.6 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 16.8 mg, Sugar 3.8 g

¾ cup rolled oats
½ cup blueberries
½ cup plain Greek yogurt
¼ cup soy milk
1 tablespoon ground cinnamon, or to taste
2 teaspoons sugar

BLUEBERRY OVERNIGHT OATS RECIPE BY TASTY

Here's what you need: rolled oats, milk, vanilla greek yogurt, vanilla extract, chia seed, cinnamon, honey, blueberry, graham cracker

Provided by Betsy Carter

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 9



Blueberry Overnight Oats Recipe by Tasty image

Steps:

  • In a mason jar or sealable container, add the oats, milk, yogurt, vanilla extract, chia seeds, cinnamon, blueberries, and graham crackers, and stir together.
  • Seal and place in the refrigerator overnight for up to five days.
  • Top with additional blueberries, if desired.
  • Enjoy!

Nutrition Facts : Calories 496 calories, Carbohydrate 85 grams, Fat 10 grams, Fiber 8 grams, Protein 17 grams, Sugar 27 grams

⅔ cup rolled oats
⅔ cup milk, of your choice
½ cup vanilla greek yogurt
½ teaspoon vanilla extract
1 teaspoon chia seed, optional
½ teaspoon cinnamon
2 teaspoons honey
blueberry
⅓ cup graham cracker, crushed

BLUEBERRY OVERNIGHT OATS

A quick, nutritious slow release energy packed breakfast for all the family

Provided by cleanlittletummieshappymummies

Time 5m

Yield Serves 1

Number Of Ingredients 5



Blueberry Overnight Oats image

Steps:

  • Mix the oats, yoghurt and milk together.
  • Stir in the blueberries
  • Pour into a small jar and cover
  • Leave in the fridge for at least four hours or overnight
  • Remove from fridge, add maple syrup to taste and serve immediately.

60g rolled oats
125ml milk (of choice)
50g plain greek yoghurt
50g blueberries
maple syrup to taste

BLUEBERRY OAT GREEK YOGURT MUFFINS (RUNNINGWITHSPOONS.COM)

These ridiculously soft and tender blueberry oat Greek yogurt muffins are made with NO butter or oil! Naturally sweetened and bursting with blueberry flavour in eat bite, they make for a healthy and delicious breakfast or snack.

Provided by Laura D.

Categories     Breakfast

Time 30m

Yield 12 muffins

Number Of Ingredients 12



Blueberry Oat Greek Yogurt Muffins (Runningwithspoons.com) image

Steps:

  • Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside.
  • In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
  • In a separate bowl, lightly beat the egg just to break it up. Whisk in the yogurt, honey, sugar, almond milk, and vanilla, mixing until well combined.
  • Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries in 1 Tbsp (7.5 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.
  • Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.
  • Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition Facts : Calories 100.5, Fat 1, SaturatedFat 0.2, Cholesterol 15.5, Sodium 153.3, Carbohydrate 20.5, Fiber 1.3, Sugar 7.2, Protein 2.6

1 cup all-purpose flour
1 cup old fashioned oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
1 cup plain Greek yogurt
1/4 cup honey
1/4 cup unsweetened almond milk
2 teaspoons vanilla extract
1 cup blueberries (frozen or fresh)

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