Been wondering how to make overnight oats? Get the step-by-step plus a delicious recipe for vegan and gluten-free Vanilla Blueberry Overnight Oats with this easy-to-follow guide.
This post is sponsored by NOW Foods.
Back in my Brooklyn days, I lived in an apartment without the amazing amenity that is central air. I was constantly on the hunt for no-bake treats to make so that I wouldn’t have to turn the oven or stove on. Now, I’m in Texas, and while I have central air (thank goodness!) somedays it still seems too hot to deal with cooking. Microwavable creations or raw dishes have been my savior on those days.
When it comes to breakfast, I usually want something quick right after my workout. On the not-so-crazy-hot days, I’ll opt for scrambled eggs or some egg muffins. Some days I’ll whip up a batch of oatmeal in my pretty bowl from Anthropologie. Sometimes I’ll throw in some protein powder. MWAH. Delish.
That said, after getting back to my house after a run in 98% humidity (because it’s ALWAYS 98% humidity in the mornings here for some reason), the last thing I want after finally snagging shelter in an air conditioned oasis is a hot bowl of anything. Instead, I’ve been enjoying fruit and nuts for breakfast.
But somedays, I think ahead. The night before a run, I’ll make a batch of overnight oats, so that when I get home, I can grab them out of the fridge and just chow down! The other day, I did just that.
I hadn’t made overnight oats in a while, but I was instantly reminded why I love them so much. They’re a piece of cake to make, they’re easily transported and they’re incredibly delicious. Plus, it’s beyond easy to switch up the recipe to create different flavors (check out my cherry pie overnight oats and chai spiced overnight oats). Soooo I decided to create this little step-by-step guide/recipe to teach you all how to make them. Here we go!
Like I said, easy peasy.
The jar of overnight oats featured in this post happens to be one of my favorite combos: Vanilla Blueberry (full recipe below). I used 1/2 a scoop of this vanilla protein powder as my sweetener and blueberries as my extra fruit layer. After it sat overnight, I topped it off with fresh bluebs, almond butter, and NOW Foods Crunchy Clusters.
I first had these Cran-Blueberry Crunchy Clusters when I went to the NOW Foods Immersion event a few years ago and was instantly hooked.
They’re made from the finest dry-roasted cashews, almonds and pistachios, dried cranberries and blueberries, sesame seeds and a touch of rice malt, cane syrup and sea salt for the perfect balance of salty, sweet, crunchy goodness. They really bring an little extra somethin’ somethin’ to an already awesomely tastetacular (totally making that a word) breakfast.
Moral of this post is two-fold. One, you need to jump on the overnight oats bandwagon if you’re not on it already. Two, you need these Crunchy Clusters in your life.
- 1/2 cup gluten free oats
- 1/2 scoop vanilla protein powder (I used Plant Fusion)
- 1 Tbsp chia seeds
- 1/2 banana, sliced
- small handful fresh blueberries
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/2 Tbsp almond butter
- small handful fresh blueberries
- small handful Cran-Blueberry Crunchy Clusters
- Layer oats, protein powder, chia seeds, banana slices and blueberries in a jar/container.
- Add almond milk.
- Seal with a lid and shake until thoroughly combined.
- Refrigerate overnight.
- Just before eating, top with almond butter, additional blueberries and Crunchy Clusters.
- Dig in!
What’s your favorite overnight oats flavor?
Have you ever had Crunchy Clusters?
This post is linked up with Meatless Mondays.