Blueberry Cobbler Overnight Oats with Protein
- Nina Ross
- May 11
- 2 min read
Absolutely! Here’s your updated post with credits, still in your tone:
Oh my God, y’all—I have to put you on to this! I just tried the most divine blueberry cobbler overnight oats with chia seeds, and baby, its giving comfort, flavor, and wellness in every bite. If you love a good foodie, find that’s also good for you, keep reading.
Let me break it down really quick:
Chia seeds are tiny powerhouses—full of fiber, omega-3s, and plant-based protein. They help with digestion, reduce inflammation, and keep you feeling full and focused.
Blueberries are antioxidant royalty. Great for your heart, your brain, your skin—and yes, your waistline too.
Together? They’re a gut-loving, heart-happy, glow-up duo. This combo fuels your body, satisfies your cravings, and tastes like dessert (with no regrets).
The recipe that started this whole obsession? I found it at Delicious As It Looks, and let me tell you—it’s a keeper.
I’ll be sharing my own remix soon but go ahead and bookmark that link. Your mornings are about to get so much better.
Check out the website to the recipe where I found it and the recipe is below ai made it just like the recipe called and it was delish!!!!!!
Stay tuned, foodie fam!
Blueberry Cobbler Overnight Oats + Protein
Low-FODMAP, Vegan Option
Course Breakfast
Keyword blueberry, low-fodmap, oatmeal, overnight oats
Prep Time 10minutes minutes
Cook Time 5minutes minutes
Total Time 15minutes minutes
Servings 2
Ingredients
Sauce:
1/2 cup blueberries
1 tablespoon pure maple syrup
1 teaspoon lemon juice
Oats:
1 cup rolled oats
1/4 cup plain, unsweetened protein powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
2/3 cup unsweetened vanilla almond milk
1/2 cup lactose-free, plain, low-fat kefir*
1 tablespoon pure maple syrup
Instructions
To make the blueberry sauce, combine the blueberries, 1 tablespoon maple syrup and lemon juice in a small saucepan over medium heat. Bring to a simmer and cook until blueberries burst. Continue to simmer over medium heat for 2 more minutes. Cool to room temperature. Cover and refrigerate overnight.
To make the oats, combine the oats, protein powder, cinnamon, nutmeg and salt. Stir in the almond milk, kefir and 1 tablespoon maple syrup. Cover and refrigerate overnight.
This recipe makes two servings, so top each serving of the oat mixture with half of the blueberry sauce the next morning. Enjoy an indulgent, but healthy and filling breakfast!
Notes
*Green Valley Organics makes a lactose-free kefir and Lifeway kefir (which I use) is up to 99% lactose-free.
*To make the recipe vegan, replace kefir with more unsweetened vanilla almond milk.
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