Overnight Oats with Blueberry Chia Jam

Make your overnight oats better with this healthy blueberry chia jam! All you need is some lemon, maple syrup, cinnamon, chia, oats, and blueberries.

Overnight Oats with Blueberry Chia Jam in a jar held by hands

Before I tell you about this recipe, I wanted to make a quick announcement to our Chicago friends – this Saturday I’ll be attending the Renegade Craft Fair Chicago at the Quaker Oats booth. Stop by to say HI and enjoy a healthy snack of Overnight Oats. I’ll be doing the meet & greet from 11:30am – 12:30pm, hope to see you there! (click here for details)

Ok, back to the recipe! Last week, I was up to my ears in corn… this week, I’ve been eating blueberries until I’m blue in the face. They’re so good right now! Plus, they freeze well, so in my opinion there’s no such thing as too many blueberries.

The first thing I did with my market-load of blueberries was make this YUMMY blueberry chia jam that I scooped atop a few batches of overnight oats. I don’t know why I haven’t been making this breakfast combination all summer, it’s so delicious! We’ve been eating overnight oats with this blueberry jam all week.

Overnight Oats with Blueberry Chia Jam

If you’re new to overnight oats (hi, I am sort of too), they’re so easy to make because they don’t need to be cooked. The recipe I like comes straight from the Quaker Oats website. It’s a 1:1 mixture of oats to milk (I use vanilla almond milk). Overnight, they soften and they’re ready for you in the morning. Overnight oats are a great grab-and-go breakfast as well as a blank canvas for whatever toppings, fruits, etc, you like.

For my toppings, I made this Blueberry Lemon Overnight Oats recipe and used my fresh blueberry chia jam – the perfect use for all of my extra blueberries!

Overnight Oats with Blueberry Chia Jam Overnight Oats with Blueberry Chia Jam

Once your jam is ready and has set (let it sit in the fridge for at least an hour), layer up your jars with oats, almond milk, chia jam, extra blueberries and lemon zest. Pop it in the fridge and enjoy your oats for breakfast the next morning!

Overnight Oats with Blueberry Chia Jam

I should add that I also like to top mine with some toasted sliced almonds (add a pinch of sea salt while you toast them). If I wake up with a sweet tooth, I drizzle on some extra maple syrup!

If you love eating oats for breakfast, try making steel-cut oatmeal, savory porridge, or baked oatmeal next!

5.0 from 4 reviews

Overnight Oats with Blueberry Chia Jam

for the jam: (makes about 2 cups)
  • 3 cups blueberries
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 3 tablespoons chia seeds
  • pinch of sea salt
for the oats: (amount for 1 serving)
  • ½ Cup Quaker® Old Fashioned Oats
  • ½ cup vanilla almond milk
  • 1 tablespoon blueberry chia jam
  • ½ teaspoon lemon zest
  • ¼ cup blueberries
  1. 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 tranfcer 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.
  2. Assemble the oats. Add Quaker Oats to a glass jar, pour in the milk, and layer blueberry jam, blueberries, and lemon zest.
  3. Refrigerate overnight and enjoy in the morning.
Optional: add toasted sliced almonds for crunch (add a pinch of sea salt while you toast them), and an extra drizzle of maple syrup if you like sweeter oats.

This post was created in partnership with Quaker Oats. Thank you for supporting the sponsors that keep us cooking!


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Rate this recipe (after making it):  

  1. Sheri

    Will frozen blueberries work?

    • Jeanine Donofrio

      yes, they will!

  2. Mae Mae

    I just made the blueberry jam last night and put the overnight oats together. It was a wonderful breakfast and no need to heat it either, but if you wanted too, that would be fabulous too. The only change I made was to add a very, very ripe banana to my oats. I’m also looking forward to having the blueberry chia seed jam on some good heart bread! I had no idea how easy it was to make jam. I tagged you on my overnight oats photo on instagram!

  3. Erin from wellplated.com

    What a great way to start the morning off right!

  4. Heather Christo

    Thi sis beautiful! I could eat this anytime of day- not just breakfast!

  5. Have fun in Chi town! Love it! Love quaker. What a great recipe. so my JAM! haha, get it?

  6. Yummy! I typically eat eggs for breakfast but I love overnight oats when I make it. However, I’ve never had Blueberry Chia Jam before! I love blueberries, I adore chia seeds, and who doesn’t dig on jam?? I can’t wait to give this recipe a try!
    P.S. I love your food photography!!!!

  7. I’m also new-ish to overnight oats and am mourning all my past years not having them. 🙂 This jam sounds legit!

  8. gerry speirs

    I need to start making this, I think my kids would love it!

  9. Maria Lichty

    I could eat this every day!

  10. Lexi @Lexi'scleankitchen

    This jam looks unreal! Such a perfect make ahead breakfast!

  11. katrina from warmvanillasugar.com

    This sounds so filling and delicious. Really love that jam!

  12. Maëva from travel-and-food.com

    That looks delicious!
    Beautiful shots too

  13. Blueberry my favorite. Today morning I had been made it. Its taste yum and very difference, totally five star recipe.

  14. Beverly Davis

    What is the finished quantity of this recipe? Please don’t say one serving but how many cups or whatever. This looks delicious.Thanks.

    • Jeanine Donofrio

      The finished oats make just over 1/2 cup per serving. The blueberry jam makes about 1 1/4 cups total. Hope that helps!

  15. Maria from almostproperly.com

    Love that chia jam idea!! Always so anti-jam since its usually mostly sugar with a little fruit in it. But not this one! Great idea!

  16. Morgan R.

    I made this chia jam tonight and it’s soooo gooood (and easy). I’m gonna find a way to put it on something in every meal! Haha

    • Jeanine Donofrio

      yay! I’m so glad you love it as much as I do! Let me know what other ways you end up using it 🙂

  17. Jeanette

    How long will the jam last in the fridge?

    • Jeanine Donofrio

      I keep it in the fridge for about 1 week (sometimes a week and a half).

      • Sarah

        Do you know if the jam can be frozen??

  18. Susan

    I love the idea of using blueberry chia jam with overnight oats. I’m a big fan of overnight oats and have come up with several of my own recipes. There are two things I always do with them: 1) add a scoop of protein powder; stir everything so it’s well mixed prior to refrigerating. I also find that I prefer them with a tablespoon of chia seeds mixed in. Instead of toppings, I usually mix in whatever else I want with them, so it will be interesting to try your version. I just read the comment from Lilly Gorman about a mushy disaster. When I feel that way is when I put yogurt into them. The texture is much better with chia.

    • Jeanine Donofrio

      I really like the chia jam on top, I hope you enjoy it!

  19. Lilly Gorman from batalidioranddeweywalkintoabar.com

    YUM! I’ve always wanted to try overnight oats, too. I gave it a shot a few years ago, and it was a completely mushy disaster. I’ve been scarred, but I’m willing to give it a shot again if they turn out like yours!

    • Jeanine Donofrio

      That’s how I used to feel, but I realized when I was making them before that I overcomplicated things – I’d add other grains, try full-fat coconut milk, or heat them up.

      Mixing them this way with 1:1 oats/almond milk and topping with delicious toppings really worked for me 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.