Blueberry Overnight Oats 蓝莓果酱隔夜燕麦粥

Overnight oats have been part of my routine for years, and honestly, it’s one of those breakfasts I keep coming back to again and again. It’s simple, nourishing, and perfect for busy mornings when you just want something ready to eat without any fuss.

What I love most about overnight oats is how effortless it is. There’s no cooking involved, just mix everything in a jar, pop it into the fridge, and let time do the work. By morning, you’ll have a creamy, satisfying breakfast waiting for you. A great way to start the day with something wholesome.

Blueberry Overnight Oats using rolled oats, my preferred type for overnight oats.
Photo updated: Year 2016

Ingredients: 1 small serving

1/4 cup Oats 燕麦片 1/4 杯

1/3 cup Milk 牛奶 1/3 杯

1/4 cup Greek Yoghurt or Regular Yoghurt 酸奶1/4杯

1.5 tsp Chia Seeds 奇亚籽 1.5小匙

1/3 cup Blueberries 蓝莓 1/3 杯

2 tsp Blueberry Jam 蓝莓果酱 2小匙

Blueberry Overnight Oats using quick-cook oats.
Photo updated: May 2026

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Method:

1. Put all ingredients in a jar, mix well. 
把所有材料放进罐子里，用汤匙搅拌均匀。

Previously, I made overnight oats using thick creamy yoghurt.
(2016)

In recent years, I made overnight oats using Greek yoghurt for extra protein. As for the oats, I sometimes use quick-cook oats when I'm out of rolled oats. 

Photo updated: May 2026

2. Cover and keep in the fridge overnight. Serve chilled. 
盖好，放进冰箱。隔天早上就可以吃了。可以加自己喜欢的果仁或其它水果。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my recipe posts on your news feed.