Blended Blueberry Chia Overnight Oats
These blended overnight oats are a creamy, blueberry-packed breakfast that you prep in minutes and let the fridge do the work overnight. Finished with a layer of melted dark chocolate that sets into a crisp shell, they feel more like dessert than breakfast—but are still full of fibre, healthy fats, and plant-based goodness.
Takes 4 hours 5 minutes
Serves 2
Ingredients
- 200 g 2 cups rolled oats
- 2 tbsp chia seeds
- 360 ml/ 1½ cups plant-based milk
- 245 g / 1 cup plant-based yogurt
- 225 g 1½ cups blueberries (fresh or frozen)
- 50 ml/ 2–3 tbsp maple syrup to taste
- 1 tsp vanilla extract optional
- Pinch of salt
Chocolate topping:
- 80 –100g dark chocolate
- 1 tsp coconut oil optional, helps it snap nicely
Instructions
Blend:
- Add all oat ingredients to a blender and blend until smooth and creamy.
Chill:
- Pour evenly into 2 jars or containers. Cover and refrigerate for at least 4 hours or overnight. It will thicken up nicely.
Make the chocolate shell:
- Melt the chocolate gently (microwave in short bursts or over a bain-marie).
- Stir in the coconut oil if using.
- Let it cool slightly (so it’s not piping hot).
Create the shell:
- Pour a thin layer of melted chocolate over each jar.
- Tilt or swirl to spread evenly across the top.
- Place in the fridge for ~10 minutes until it hardens into a shell.
To serve:
- Crack the chocolate layer with a spoon and dig in
Tips to level it up:
- Add a layer of nut butter under the chocolate for a “snickers” vibe
- Sprinkle a pinch of flaky sea salt on the chocolate before it sets
- Stir in some protein powder or hemp seeds for extra fuel
