Blueberry Muffin Protein Overnight Oats

My blueberry muffin overnight oats are packed with protein-rich ingredients that’ll keep you full and satisfied until lunchtime. They’re naturally sweetened with maple syrup and fresh blueberries for an easy breakfast you’ll actually crave. 

Blueberry muffin overnight oats

Overnight oats are my secret weapon to pack in a ton of nutrition in the mornings without breaking a sweat. 

Perfect for sweet tooths, recipes like Cake Batter Overnight Oats, Strawberry Banana Overnight Oats, and Creamy Peanut Butter Overnight Oats will have you looking forward to your early morning. 

Today’s recipe is for blueberry muffin protein overnight oats, boasting a variety of protein sources: rolled oats, chia seeds, almond butter, almond milk, cottage cheese, and Greek yogurt!

Each of these ingredients will give you a welcome energy boost, along with sweet blueberries, maple syrup, and a dust of cinnamon for flavor. 

Just as delicious as your favorite blueberry muffin but with all these easy and nutritional benefits of overnight oats – I’d call that a win-win. 

Ingredients needed

Here’s a little bit about everything that goes into my blueberry muffin overnight oats:

• Blueberries: 1 cup of blueberries gives the oats a sweet and fruity flavor; they’re rich in antioxidants, a good source of fiber, and excellent for heart, brain, and gut health. 
• Water: You’ll need 2 tbsp of water to cook down your blueberries into a puree. 
• Rolled oats: The base of this recipe is 1 cup of rolled oats – no baking required. They will hydrate overnight with added liquid. 
• Chia seeds: I love adding chia seeds to smoothies and overnight oats because they’re such a great source of fiber and protein – AKA, perfect for your first meal of the day. This recipe calls for 2 tbsp. 
• Cinnamon: I use just ½ tsp cinnamon for a touch of warmth in these oats. 
• Almond butter: Almond butter is a good source of fats and protein. You’ll need 2 tbsp for this recipe. 
• Maple syrup: 2 tbsp of maple syrup gives these overnight oats the perfect touch of natural sweetness. Feel free to adjust based on your preference. 
• Almond milk: To rehydrate our oats and make them extra creamy, you’ll need 1 cup of almond milk. Soy milk would be another protein-rich alternative. 
• Whipped cottage cheese: Cottage cheese is a protein dream! I use ½ cup of whipped cottage cheese in these oats for extra protein. If you’re not a fan, plain Greek yogurt would be an easy swap. 
• Vanilla: 1 tsp of vanilla extract helps these overnight oats taste like a real blueberry muffin!
• Toppings: Keep granola and Greek yogurt on hand to top off your blueberry muffin oats. 

Kitchen tools required

To make these blueberry protein overnight oats, you’ll need just a few kitchen essentials:

• Small saucepan
• Fork or potato masher
• Large mixing bowl
• Wooden spoon

You’ll also need some measuring cups, including 1 cup, ½ cup, 1 tbsp, 1 tsp, and ½ tsp. 

How to make blueberry muffin overnight oats

My high protein blueberry overnight oats are quick and easy to make. To start, add 1 cup of blueberries and 2 tbsp of water to a small saucepan. Heat over medium and use a fork or potato masher to mash the blueberries open. Continue until a puree forms, turn off the heat, and let your blueberries cool for at least 10 minutes. 

Meanwhile, add 1 cup rolled oats, 2 tbsp chia seeds, and ½ tsp cinnamon to a large mixing bowl. Mix until combined, then stir in 2 tbsp almond butter, 2 tbsp maple syrup, 1 cup almond milk, ½ cup whipped cottage cheese, and 1 tsp vanilla. Stir well. 

Finally, mix in half of your blueberry puree and refrigerate for at least four hours, preferably overnight. 

When you’re ready to enjoy, top with Greek yogurt, additional blueberry syrup, and your favorite granola. 

Recipe tips

Below are some common blueberry muffin overnight oats questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve blueberry muffin overnight oats

Enjoy your overnight oats on their own, or amped up with Greek yogurt, granola, and extra blueberry puree. 

Feel free to get creative with nutritious toppings, like:

• Hemp seed
• Coconut flakes
• Fresh berries
• Sliced banana
• Nut butter drizzle
• Cinnamon sprinkle

Can I make these high protein blueberry overnight oats vegan?

Sure thing! If you have a dairy sensitivity or prefer to keep things plant-based, you can easily enjoy these overnight oats. 

Simply swap the ½ cup cottage cheese for coconut Greek yogurt. You can use the same for serving!

Can I use frozen blueberries instead of fresh?

Absolutely. You can find frozen blueberries year-round; they’re easy to store and convenient for baking. 

Swap for 1 cup of frozen blueberries and cook as described above. 

Are these overnight oats gluten-free? 

This recipe is 100% gluten-free, as long as you buy celiac-safe oats! 

Check your oat packaging for a certified gluten-free symbol. While oats themselves don’t contain gluten, they’re often manufactured on the same equipment as other grains, making them a risk for cross-contamination. 

Can I make this recipe nut-free?

These blueberry muffin oats are really versatile for any dietary needs. For a nut-free version, swap almond milk for soy milk, and swap almond butter for sunflower seed butter. 

Both versions are high in protein and downright tasty. 

Can I eat these blueberry muffin overnight oats warm?

Yes – overnight oats are designed to be enjoyed cool from the refrigerator, though they’re also delicious when warmed. 

Pop them in the microwave at 30-second intervals, stirring in between until warmed through. 

Storing leftovers

Your blueberry muffin oats will keep well in the refrigerator for up to 5 days. I like to store mine in individual mason jars so that they’re pre-portioned and ready for busy mornings.

If you liked this recipe, you’ll want to try these!

Celebrate the most important meal of the day with these sweet and savory ideas:

• Almond Cranberry Biscotti
• Broccoli Cheddar Ham Egg Casserole
• Healthy Peanut Butter Banana Muffins
• Turkey Breakfast Burger With Chipotle Aioli
• Cherry Almond Smoothie

All recipes by Erin Morrissey and Photos by Sierra Inn