For years, I’ve been obsessed with overnight oats. They are my go-to breakfast when I am working in an office because of how convenient they are. I love that I can make them the night before and wake up already having breakfast ready for my daughter and myself. Really, the only reason why I haven’t shared a recipe for them is because I feel like they are almost too simple. But, I’ve been obsessing over my blueberry pancake overnight oats and I just gotta share it.
I know what you are thinking. “Why wouldn’t I just make actual blueberry pancakes?” Again, it’s because it’s so much more convenient. Even if you make the pancake batter the night before, you still need to make the pancakes in the morning. If you are like me, and like to sleep in as much as possible before getting ready and/or have a toddler who needs to get ready in the morning too, every second counts.
It just takes a few ingredients that you mix together in an airtight container and let it do it’s magic while you sleep. Here, I used a butter extract because I was planning on eating these oats cold (overnight oats is the only way I can eat cold oatmeal, fyi), but if you want to bring this to work with you and eat it at your desk, you can warm it up in the office microwave and add in some real butter. Or you can try stirring in some melted butter when you mix up the oats during prep. I haven’t tried that, so I can’t tell you if it would be tasty or not!
I always use almond milk when I make my oats (and most of my breakfasts, really), because I love the flavor of the almonds, especially the vanilla almond milk. My favorite brand of almond milk is the Almond Breeze almond milk because it has the strongest almond flavor, and their unsweetened vanilla almond milk is only 30 calories per cup! That is just awesome because that’s more calories I am saving for dessert. 😉
If you are looking for more overnight oats goodness
- 1 cup rolled oats
- 2 tablespoons ground flax meal
- 1 cup Almond Breeze almond milk
- 1/2 teaspoon butter extract (or 1 tablespoon butter)
- 3 tablespoons maple syrup (plus extra for optional drizzling)
- 1/4 cup pecan halves
- 1/2 cup blueberries
- Mix together the oats, flax meal, almond milk, extract (or butter), and maple syrup together. Keep in an airtight container in your refrigerator overnight, or at least three hours.
- Stir in the pecans and blueberries and eat cold or warmed up.
This post is sponsored by Almond Breeze Almond milk. All thoughts and opinions are 110% my own.