Dairy-Free Overnight Oats | Blueberries & Cream

We’re big fans of overnight oats. They’re healthy, convenient, and tasty: the perfect breakfast combination. And if you’ve been looking for new ways to flavor this breakfast of champions, we have exactly what you want. Our Dairy-Free Blueberries & Cream Overnight Oats are a delicious spin on your favorite morning meal. With fresh blueberries and a few spoonfuls of our Sweet Lemon Yogurt-Style Dip, this recipe will soon be your go-to on busy weekdays.

What you need 

Uncooked rolled oats: Look for “old fashioned” oats. The brand doesn’t matter as long as they’re not instant oats. Purchase oats with certified gluten-free processing if you or a loved one is sensitive to gluten. 

100% pure maple syrup: Pure means the only ingredient is maple syrup. We love to use maple syrup as a sweetener in our recipes because it’s minimally processed and retains minerals and vitamins.

Fresh blueberries: Sweet with a little tartness, blueberries bring the flavors of summer to our oats, plus good-for-you nutrients. If blueberries aren’t in season, you can use defrosted frozen blueberries, but be mindful that they won’t have the same texture.

Sweet Lemon Yogurt-Style Dip

Raw cashews and sunflower seeds: We soak the cashews and seeds in water to soften them a bit before blending them with other ingredients to make a creamy sauce with a silky texture. “Raw” means that your nuts and seeds should be unsalted and unroasted. If you can’t have cashews, feel free to replace them with more sunflower seeds.

Tahini: This paste made from ground and roasted sesame seeds is great for adding body and some yummy flavor complexity. If your tahini is very thick, you may need to add an extra splash or two of water to the blender. 

Sauerkraut brine: This may seem like a strange ingredient for an overnight oats recipe, but it’s our secret to getting that tart yogurt flavor without any dairy or processed ingredients. The sauerkraut you purchase should be the refrigerated kind that’s been fermented with salt, not vinegar. We like Bubbies.

Let’s make Dairy-Free Blueberries & Cream Overnight Oats

Let’s get this flavor train going!

We’ll do this the night before we plan to enjoy our breakfast, but before we prep the oats, we’ll make our Sweet Lemon Yogurt-Style Dip. 

Get your cashews and sunflower seeds soaking while you prep and measure your other ingredients. Tip: If you’re using a high-powered blender, you can skip the soaking step and toss your nuts and seeds directly into the blender. 

After about 10 minutes, drain your cashews and sunflower seeds and discard the soaking water. Add them to the blender along with the other ingredients. 

Blend until everything is combined and you have a smooth sauce that’s the consistency of yogurt (not the thick, expensive stuff, just the regular kind with the foil lids Jamie Lee Curtis used to talk about). If your sauce is too thick, add a bit of water. If it’s too thin, add a teaspoon or two of cashews or sunflower seeds.

Pop your Sweet Lemon Yogurt-Style Dip in an airtight container and refrigerate. We’ll want the flavors to meld overnight before spooning on our oats. This makes about 1½ cups and stays good for about five days in the fridge.

Next, let’s prep our Blueberries & Cream Overnight Oats. We like to use lidded Mason jars, but you can use any container. 

Add all the uncooked rolled oats, non-dairy milk, maple syrup, lemon zest, and vanilla to your container and stir. Add the blueberries on top, cover your container, and place it in the fridge overnight.

The next morning, remove the oats from the fridge, toss in some blueberries, and add a dollop of Sweet Lemon Yogurt-Style Dip. Stir and enjoy! 

Prep in bulk

If meal prep is your jam, we’ve got instructions for getting ahead in our Dairy-Free Overnight Oats Six Ways post. Simply leave out the lemon zest, syrup, non-dairy milk, vanilla, and blueberries.

Blueberries & Cream Overnight Oats

About 1 cup per serving

Print Recipe Pin Recipe Rate Recipe

Author: Molly Patrick

Cook ModePrevent your screen from going dark

Ingredients

ONE SERVING

Sweet Lemon Yogurt-Style Dip

• ▢ ⅔ cup raw cashews, soaked in water for 10 minutes (85 g)
• ▢ 3½ tablespoons raw sunflower seeds, soaked in water for 10 minutes (30 g)
• ▢ ⅓ cup water (80 ml)
• ▢ 3½ tablespoons lemon juice (zest lemon before juicing)
• ▢ 2 teaspoons tahini (10 g)
• ▢ 1¼ teaspoons sauerkraut brine
• ▢ 1 teaspoon 100% pure maple syrup (7 g / add more if you prefer a sweeter dip)
• ▢ ¼ teaspoon lemon zest
• ▢ ⅛ teaspoon vanilla extract
• ▢ ⅛ teaspoon salt

Overnight Oats

• ▢ ⅔ cup uncooked rolled oats (55 g / AKA “old fashioned” oats, not instant)
• ▢ ⅔ cup unsweetened non-dairy milk (160 ml)
• ▢ 2 teaspoons 100% pure maple syrup (15 g)
• ▢ ¼ teaspoon lemon zest (1 g)
• ▢ ¼ teaspoon vanilla extract
• ▢ ⅓ cup fresh blueberries (50 g)
• ▢ 2 tablespoons Sweet Lemon Yogurt-Style Dip

FOUR SERVINGS

Sweet Lemon Yogurt-Style Dip

• ▢ ⅔ cup raw cashews, soaked in water for 10 minutes (85 g)
• ▢ 3½ tablespoons raw sunflower seeds, soaked in water for 10 minutes (30 g)
• ▢ ⅓ cup water (80 ml)
• ▢ 3½ tablespoons lemon juice (zest lemon before juicing)
• ▢ 2 teaspoons tahini (10 g)
• ▢ 1¼ teaspoons sauerkraut brine
• ▢ 1 teaspoon 100% pure maple syrup (7 g / add more if you prefer a sweeter dip)
• ▢ ¼ teaspoon lemon zest
• ▢ ⅛ teaspoon vanilla extract
• ▢ ⅛ teaspoon salt

Overnight Oats

• ▢ 2⅔ cups uncooked rolled oats (215 g / AKA “old fashioned” oats, not instant)
• ▢ 2⅔ cups unsweetened non-dairy milk (630 ml)
• ▢ 2⅔ tablespoons 100% pure maple syrup (55 g)
• ▢ 1 teaspoon lemon zest (4 g)
• ▢ 1 teaspoon vanilla extract
• ▢ 1⅓ cups fresh blueberries (205 g)
• ▢ ½ cup Sweet Lemon Yogurt-Style Dip

Instructions

Sweet Lemon Yogurt-Style Dip

• Drain the cashews and sunflower seeds (discard soaking water) and place them into your blender, along with the new water and all of the remaining ingredients. Blend until completely smooth. For best flavor, refrigerate overnight before using.

Overnight Oats

• Place the oats, non-dairy milk, maple syrup, lemon zest, and vanilla into a bowl or container and stir. Add the blueberries on top then cover and place in the fridge overnight or for at least 4-6 hours.
• The next morning, stir, add a dollop of the yogurt-style dip, and enjoy!

Notes

 

• If you or a loved one is sensitive to gluten, be sure to purchase oats with certified gluten-free processing.

 

Are you shocked how much you loved an overnight oats recipe that includes sauerkraut brine? Does this sweet, tart breakfast keep you coming back for more? Let us know in the comments below.

Here’s to new flavors for old favorites.

Xo 
Team Dirty

More dairy-free overnight oat recipes 

• Cardamom Vanilla Overnight Oats
• Chocolate Banana Overnight Oats
• Nutty Cherry Pie Overnight Oats
• PB&J Overnight Oats