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Blueberry Pie Overnight Oats

Blueberry pie overnight oats layer creamy rolled oats with a thick, homemade blueberry filling. Chill them for at least 8 hours or overnight for an easy make-ahead breakfast.
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Prep Time 5 minutes
Cook Time 7 minutes
chilling 8 hours
Total Time 8 hours 12 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

For the blueberry filling
  • 1 cup blueberries fresh or frozen
  • 1 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp water
For the oats
  • 1 cup old-fashioned rolled oats
  • 1 cup milk
  • 0.5 cup plain Greek yogurt
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup
  • 0.5 tsp vanilla extract
  • 0.25 tsp ground cinnamon
  • 1 salt pinch

Equipment

  • 2 jars or containers

Method
 

Cook the blueberry filling
  1. Stir the cornstarch and water together in a small bowl until smooth.
  2. Combine the blueberries, sugar, and lemon juice in a small saucepan over medium heat, stirring until the berries release their juices and the mixture comes to a simmer, about 4 to 6 minutes.
  3. Stir in the cornstarch mixture and simmer, stirring, until the filling thickens, about 1 minute.
  4. Transfer to a bowl and cool completely.
Make the oats
  1. In a medium bowl, stir together the oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla, cinnamon, and salt.
Assemble and chill
  1. Divide the oat mixture between two jars or containers.
  2. Spoon the cooled blueberry filling over the top.
  3. Cover and refrigerate for at least 8 hours or overnight.

Notes

For the best layers, cool the blueberry filling completely before spooning it over the oats. Store covered in the refrigerator for up to 3 days; freezing is not recommended. Use dairy-free milk and yogurt for a dairy-free option.