There’s nothing better than waking up to a breakfast that’s already made, especially when it’s as delicious and satisfying as these Blueberry Pecan Overnight Oats.
With creamy oats, bursts of juicy blueberries, and a crunchy topping of toasted pecans, this recipe tastes like a comforting blueberry cobbler—but in a wholesome, nourishing jar.
One of my favorite parts of this recipe is its versatility. You can meal prep several jars at once, making your mornings stress-free while still starting the day with something hearty and flavorful.
Blueberries provide natural sweetness, pecans bring satisfying crunch and healthy fats, and the oats tie everything together into a filling breakfast that the whole family will love.
Why You’ll Love This Recipe
This recipe combines the natural sweetness of blueberries with the buttery crunch of pecans to create a breakfast that feels indulgent while being packed with nutrition. The oats soak overnight, becoming creamy and perfectly textured, while the chia seeds add thickness and an extra boost of fiber and protein. It’s a simple, make-ahead option that saves time in the morning and is completely customizable to your taste.
You’ll love how family-friendly this recipe is—kids enjoy the burst of berries, while adults appreciate how filling and energizing it is. Whether you serve it cold from the fridge, gently warmed, or layered with yogurt, it’s a versatile breakfast you’ll keep coming back to.
What You’ll Need
- 1 cup rolled oats
- 1 tablespoon chia seeds
- 1½ cups unsweetened almond milk (or milk of choice)
- 1 tablespoon maple syrup (or honey, if not vegan)
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- Pinch of salt
- ½ cup fresh or frozen blueberries
- ¼ cup chopped pecans (toasted, if possible)
Optional Toppings:
- Extra blueberries
- Toasted pecans
- Dollop of Greek yogurt or coconut yogurt
- Drizzle of maple syrup
Pro Tips
- Toast the pecans for a richer, nutty flavor that pairs beautifully with the oats.
- Use frozen blueberries if fresh aren’t in season—they thaw overnight and release sweet juices.
- Stir oats twice while soaking to prevent chia clumping.
- Sweeten to taste—blueberries add natural sweetness, so you may not need much maple syrup.
- Batch prep multiple jars at once for quick weekday breakfasts.
Tools You’ll Need
- Mixing bowl and whisk
- Measuring cups and spoons
- Mason jars or airtight containers
- Spoon or spatula
- Small pan (if toasting pecans)
Substitutions and Variations
- Nut-free: Replace pecans with pumpkin seeds or sunflower seeds.
- Milk alternatives: Use oat milk, soy milk, or regular dairy milk.
- Low-sugar: Skip maple syrup and sweeten with mashed banana instead.
- Berry swap: Substitute with raspberries, blackberries, or strawberries.
- Protein boost: Add a scoop of vanilla protein powder or stir in Greek yogurt.
Make-Ahead Tips
- Prepare jars up to 5 days in advance and store in the fridge for grab-and-go meals.
- Store pecans separately if you want them extra crunchy when serving.
- Freeze blueberries in small portions for easy assembly year-round.
How to Make Blueberry Pecan Overnight Oats
1. Mix the Base
In a medium bowl, whisk together almond milk, maple syrup, vanilla extract, cinnamon, and salt.
2. Add Oats and Chia
Stir in rolled oats and chia seeds. Mix well, then let sit for 10 minutes. Stir again to break up clumps.
3. Assemble Jars
Divide the oat mixture into two jars. Add blueberries and pecans, layering or mixing as desired.
4. Refrigerate Overnight
Seal jars with lids and refrigerate for at least 4 hours, preferably overnight, to let oats soften and flavors meld.
5. Top and Serve
In the morning, give everything a good stir and add extra blueberries, pecans, yogurt, or a drizzle of maple syrup before serving.
Serving Suggestions
- Classic cold breakfast: Eat straight from the fridge with toppings.
- Warm and cozy: Heat in the microwave or on the stovetop for a comforting, oatmeal-style dish.
- Brunch-worthy: Serve in parfait glasses layered with yogurt for a more elegant presentation.
- Kid-friendly: Add a sprinkle of mini chocolate chips or drizzle of almond butter to entice picky eaters.
Leftovers and Storage
Keep overnight oats in sealed jars in the refrigerator for up to 5 days. If the mixture thickens too much, stir in a splash of milk before serving.
Store nuts separately to maintain crunch. Do not freeze once assembled.
Nutrition & Benefits
This recipe is packed with fiber and antioxidants from blueberries, which support heart health and immune function.
Pecans provide healthy fats and plant-based protein, while oats offer complex carbohydrates for long-lasting energy.
Together, they create a balanced, nutrient-dense breakfast that’s both indulgent and energizing, perfect for busy mornings.
Recipe FAQ
1. Can I use steel-cut oats instead of rolled oats? No, steel-cut oats won’t soften enough overnight. Stick with rolled or quick oats.
2. Do I have to toast the pecans? It’s optional, but toasting brings out a deeper, richer flavor.
3. Can I make this with frozen blueberries? Yes! They thaw overnight and add natural sweetness to the oats.
4. Is this recipe kid-friendly? Absolutely—kids love the blueberry bursts. Just adjust sweetness to taste.
5. Can I add yogurt directly to the oats? Yes, stirring in yogurt makes the oats even creamier and adds protein.
A Nutty, Fruity Start to Your Morning
These Blueberry Pecan Overnight Oats are everything you want in a breakfast: simple, nourishing, and bursting with flavor.
They combine the sweetness of blueberries with the crunch of pecans in a creamy oat base that’s as satisfying as it is wholesome.
Make a few jars ahead of time, and you’ll always have a delicious, grab-and-go option that feels like a treat but fuels like a smart choice.
