Go Back

Overnight Oats with Chia and Flax

Creamy no-cook overnight oats with chia seeds, ground flaxseed, Greek yogurt and blueberries. About 418 calories, 20 g protein and 12 g fiber per jar.
Print Recipe
Prep Time 5 minutes
Chill 4 hours
Total Time 4 hours 5 minutes
Servings: 2 jars
Course: Breakfast
Cuisine: American
Calories: 418
Ingredients Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats 80 g; use certified gluten-free oats if needed
  • 2 tablespoons chia seeds 24 g
  • 2 tablespoons ground flaxseed 14 g
  • 1 cup 2% milk 240 ml, or any dairy or plant milk
  • 1/2 cup plain nonfat Greek yogurt 140 g
  • 1 tablespoon maple syrup or honey, optional
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract optional
  • 1 pinch salt
  • 1 cup blueberries 148 g, fresh or frozen

Method
 

  1. In a bowl or large measuring jug, stir together the oats, chia seeds, ground flaxseed, cinnamon and salt.
  2. Add the milk, Greek yogurt, maple syrup and vanilla and stir well until no dry patches remain.
  3. Fold in half of the blueberries, then divide the mixture between two 16-ounce jars or containers.
  4. Cover and refrigerate for at least 4 hours or overnight, until thick and creamy.
  5. In the morning, stir, add a splash of milk if it is too thick, and top with the remaining blueberries. Eat cold, or warm in the microwave for 1 to 2 minutes.

Notes

Nutrition is per jar with 2% milk. Keeps up to 4 days in the fridge; add fresh toppings just before eating.