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.
I’ve mentioned in posts of days past that my apartment lacks the amazing amenity that is central air. With the heat and humidity that has hit NYC this month, I’ve been avoiding the oven and stove as best I can. Microwavable creations or raw dishes have been my jam.
When it comes to breakfast, I usually eat it at work. I keep a big bag of Trader Joe’s Gluten Free Oats at my desk and like to heat up a batch’o’oats in my pretty bowl from Anthropologie. Sometimes I’ll throw in some protein powder. MWAH. Delish.
That said, it takes me a few minutes to walk from my gym to my office, and after making that trek in 90 degree weather and 60% humidity (or more) the last thing I want after finally snagging shelter in an air conditioned oasis (yes, it’s been so hot that I’m calling my place of work an oasis) is a hot bowl of anything. Instead, I’ve been enjoying fruit and nuts for breakfast.
Now that I’m in marathon training mode, however, I need a few more carbs than usual, so I’ve been getting really into overnight oats.
I haven’t made overnight oats in a while, but I was instantly reminded why I love them so much. They’re 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. 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.
(You can also check out my Cherry Pie Overnight Oats!)
I first had these Cran-Blueberry Crunchy Clusters when I went to the NOW Foods Immersion event last month 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 PlantFusion Lean)
- 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-Bluerry 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.