Making breakfast the night before not only saves time in the morning, but creates a more peaceful morning rhythm for the whole family! These overnight oat muffins are the perfect substantial breakfast to serve with eggs, yogurt, fruit, or to grab with a smoothie. I’ve included two different recipes below!

Overnight blueberry oat muffins

2 cups oats ( I like using quick oats for this as it will absorb the liquid better and give you a thicker batter)
1/2 cup almond flour
2 scoops collagen ( you can omit! Just use 2 tbs of extra almond flour if you do)
1/2 cup coconut sugar
1 tsp vanilla
2 eggs
1 cups Greek yogurt
1/4 cup maple syrup
1 cup milk
1.5 tsp baking soda
1.5 tsp baking powder
1 cup blueberries

Combine in a bowl and refrigerate overnight. Batter should be thick in the morning. If you are noticing it is still rather runny, add in a little more almond or regular flour. I have found the different types of oats can yield different consistencies, but we want it nice and thick.
Bake at 375 for 25-27 mins. Makes a dozen!

Banana Chocolate Chip Overnight Oat Muffins

3 cups of oats ground in the food processor into a flour like consistency (I’ve used gluten free sprouted oats and also regular quick oats, and both worked great!)

2 eggs

1 mashed banana

2 tsp vanilla

2 tsp cinnamon

1/2 cup yogurt

1/2 cup nut butter or tahini

1 cup milk

2 tsp baking powder

2 tbs honey

1 cup chocolate chips ( I use ones that are sweetened with coconut sugar)

Combine all ingredients and place covered in the fridge overnight. In the morning, scoop into muffin tins ( I use a silpat muffin liner), and bake at 375 for 37-30 minutes. We serve these with honey butter, yum!