Blueberry Chia Overnight Oats
Some things don't need improving. A bowl of blueberries eaten standing over the kitchen counter counts. Nourishment doesn't have to be elaborate to be real.
That's the whole spirit of this month's fruit. June blueberries are at their peak — plump, deeply sweet, and packed with more goodness than most people realize. And the recipe this month reflects that same simplicity: five minutes of prep the night before, and breakfast is already done in the morning.
Research consistently links blueberries to brain health and cognitive function, making them a genuinely useful addition to a morning meal. 5 minutes of prep time the night before and a “brain boost” in the morning, you’d be crazy not to want to try it.
Ingredients
- A generous handful of fresh blueberries
- ½ cup rolled oats
- 1 tbsp chia seeds
- 1 cup milk of choice
- A drizzle of honey
- A splash of vanilla extract, optional
Method
- 1 Add the oats and chia seeds to a jar or container.
- 2 Pour in the milk and honey and stir well to combine.
- 3 Add a splash of vanilla if you have it.
- 4 Top with a generous handful of blueberries.
- 5 Seal and refrigerate overnight. Breakfast is done.
Britt's note
when selecting your berries, always check the bottom of the container too —any mold or crushed berries means the whole batch won't last as long.
Some things don't need improving. June blueberries are one of them — and this jar will remind you of that first thing in the morning.
Cook what's in season.
Nourish what you have.
Feed yourself the way you'd feed someone you love.
A deep breath in a beautiful life.
Talk soon.
— Britt
Roasting the squash first changes everything. The sugars concentrate, the edges caramelize, and what could be a flat puree becomes something deeply savory and complex. This soup takes about an hour, most of which is hands-off oven time. Make it Sunday. Eat it all week. It's better by day two anyway.