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Blueberry Pie Overnight Oats

A creamy, chia-thickened overnight oats base layered with a jammy stovetop blueberry compote and topped with peanut butter and granola. Tastes like blueberry pie in a jar.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 780
Ingredients Method Notes

Ingredients
  

Oat Base
  • ½ cup old-fashioned rolled oats
  • ½ cup unsweetened plant milk oat or almond
  • ¼ cup plain or vanilla yogurt dairy-free if needed
  • 1 teaspoon chia seeds
  • ½ teaspoon vanilla extract
  • Pinch of cinnamon
Blueberry Pie Compote
  • 1½ cups fresh or frozen blueberries
  • 2 tablespoons maple syrup
  • 1 teaspoon lemon juice
  • ½ teaspoon cinnamon
  • 1 teaspoon cornstarch + 1 tablespoon water slurry
Toppings
  • 2 tablespoons peanut butter or almond butter
  • 2 tablespoons granola
  • Extra fresh blueberries optional

Method
 

  1. Make the compote. Combine blueberries, maple syrup, lemon juice, and cinnamon in a small saucepan over medium heat. Simmer 5 minutes, stirring occasionally, until berries break down.
  2. Thicken. Stir in the cornstarch slurry and simmer 2–3 minutes more, until thick and jammy. Remove from heat and cool to room temperature.
  3. Mix the oat base. In a jar, combine oats, plant milk, yogurt, chia seeds, vanilla, and cinnamon. Stir well.
  4. Layer. Spoon cooled compote into the bottom of the jar, then top with the oat mixture. Cover and refrigerate at least 4 hours, or overnight.
  5. Top and serve. Stir or leave layered. Top with peanut butter, granola, and extra blueberries just before eating.

Notes

  • Frozen blueberries work as well as fresh, no need to thaw first.
  • Chia seeds can be omitted, but they help the oats set to a thicker, creamier texture.
  • Keeps in the fridge up to 5 days; add granola and nut butter fresh each time.
  • Compote can be made ahead and stored separately for up to a week, or frozen for 2 months.