Blueberry Vanilla Almond Overnight Oatmeal Muffins are bursting with blueberries, sweet vanilla and crunchy almond slices! And with overnight oats as the base, whipping up a batch of fresh muffins for breakfast has never been easier!
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes (plus time for oats to soak)
Yield:12 muffins 1x
1 cup rolled oats (or steel-cut), quick cooking
1 cup unsweetened almond milk
1/4 cup vanilla infused olive oil
1 tablespoon vanilla extract
1 large egg
1 cup whole wheat flour
1/3 cup coconut sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup fresh blueberries
1/2 cup sliced almond
In a medium-sized bowl, combine the oats and almond milk and let sit covered in the fridge overnight (or at least 30-60 minutes until the oats have absorbed the milk).
Once the oats are ready, pre-heat the oven to 425F and grease a 12-cup muffin pan (or line it with cupcake liners).
Add the olive oil, vanilla extract and egg to the oat mixture and whisk until combined. Set aside.
In a small bowl, stir together the flour, sugar, baking powder and salt.
Add the dry ingredients to the oat mixture and stir until just combined. Don’t over mix. Gently stir in the blueberries and almonds.
Using a spoon or cookie scoop, add the muffin batter to the prepared muffin pan. Bake for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean. Let cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Store in a container on the counter and enjoy within 2-3 days, or freeze for later enjoyment.
You can use rolled oats or steel-cut oats in this recipe. The steel-cut oats require a bit more time to absorb the milk so they will need to soak a little longer than the rolled oats.
If you can’t find vanilla infused olive oil, you can use regular olive oil or extra virgin olive oil.
I like to use fresh blueberries in these muffins but you can also use frozen. Just make sure you don’t defrost them too long or they may get mushy and turn your muffin batter purple.