Overnight oats with blueberry chia jam is a no-cook, make-ahead breakfast that combines creamy rolled oats and almond milk with a homemade jam made from fresh blueberries, chia seeds, maple syrup, and lemon. The jam sets in the fridge for at least an hour, turning it into a thick, spreadable topping ready to enjoy straight from the jar.
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Make the jam. In a medium saucepan over medium heat, simmer the blueberries, lemon juice, and vanilla for 3 to 5 minutes, gently mashing and stirring often.
Add the maple syrup, cinnamon, and salt and remove from the heat.
Stir in the chia seeds and transfer to a glass jar. Let cool slightly, then set in the fridge to chill for at least an hour. If your jam isn't set enough, stir in more chia seeds.
Assemble the oats. Add oats to a glass jar, pour in the almond milk, and layer blueberry jam, blueberries, and lemon zest.
Refrigerate overnight and enjoy in the morning.
Store assembled overnight oats in a sealed glass jar in the refrigerator for up to 5 days. The jam can be made 5-7 days ahead and kept separate until serving.
medium saucepan · glass jars · wooden spoon or spatula
Store the jam in a sealed glass jar in the refrigerator for up to 5-7 days. The chia seeds act as a natural preservative.
Yes. Substitute with any milk: dairy milk, coconut milk, oat milk, or cashew milk in a 1:1 ratio.
Chia seeds need at least 1 hour to absorb liquid and set. If it's still too thin, stir in another tablespoon or two of chia seeds and chill again.
Yes. Prepare the jam up to 5-7 days in advance and store in the fridge. Assemble the oats the night before serving.
Yes. Freeze assembled jars for up to 3 months. Thaw overnight in the refrigerator before eating. The texture may be slightly softer than freshly made.
