Gluten-Free Blueberry Overnight Oats
By the Gluten Free Recipes team ·
Start your day with vibrant, plump blueberries swirled into creamy, tender oats. This simple recipe delivers a satisfyingly sweet and slightly tart breakfast that's perfect for busy mornings.
At a glance: This easy breakfast recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 7 ingredients — including certified gluten-free oats, unsweetened almond milk, fresh or frozen blueberries — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Blueberry Overnight Oats: When preparing this breakfast recipe, ensure your certified gluten-free oats are processed in a dedicated gluten-free facility to prevent cross-contamination. Always verify that all other packaged ingredients are also certified gluten-free In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Blueberry Overnight Oats: This recipe relies on certified gluten-free oats to ensure it is safe for those avoiding gluten-containing grains. Always check labels for certification.
Ingredients
- 2 cups certified gluten-free oats
- 1.5 cups unsweetened almond milk
- 0.5 cup fresh or frozen blueberries
- 2 tbsp maple syrup
- 1 tsp chia seeds
- 0.5 tsp pure vanilla extract
- 1 pinch salt
Instructions
- 1
In a large bowl or individual jars, combine the certified gluten-free oats, chia seeds, and salt. Stir these dry ingredients together thoroughly to ensure the chia seeds are evenly distributed and won't clump.
- 2
Pour in the unsweetened almond milk, maple syrup, and pure vanilla extract. Stir everything together until well combined, making sure there are no dry pockets of oats or chia seeds remaining.
- 3
Gently fold in the fresh or frozen blueberries. If using frozen blueberries, they will thaw overnight and release some of their vibrant color and juice into the oats.
- 4
Cover the bowl or jars tightly with lids or plastic wrap. Refrigerate for at least 8 hours, or preferably overnight, allowing the oats and chia seeds to absorb the liquid and thicken into a creamy consistency.
- 5
In the morning, give the overnight oats a good stir. If the mixture is too thick for your liking, you can add a splash more almond milk until it reaches your desired texture. Serve chilled, perhaps with a few extra blueberries on top.
Nutrition (per serving)
Tips & Notes
- Certified gluten-free oats vary by cut; any cut works in no-bake recipes, but certified gluten-free rolled oats hold their shape better when baked.
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Refrigerate maple syrup after opening and use within a year.
Learn More
Celiac-safe recipe development and testing since 2026
Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.
