Blueberry overnight oats with a bottle of Bio-K+

Recipe overnight oats with blueberries & probiotics

  • Healthy Eating

  • Recipes

  • By Geneviève Plante, Author, speaker and food blogger

    Photo credit: Laura G. Diaz

    Kick-start your day with this delicious blueberry overnight oatmeal with probiotics – a real wake-up call! That’s the beauty of overnight oats. They are a great way to start the day with a ready-to-eat meal you can enjoy instantly.

    For this recipe, I suggest adding Bio-K+ fermented rice-based vegan drinkable probiotic with blueberry flavour, not only to enhance the flavour, but also to enjoy the benefits of 50 billion live and active bacteria per bottle. The result is a delicious spoonful of overnight oats that’s a real treat for your microbiota! What’s more, this product is certified gluten-free, organic, GMO-free and low in FODMAPs.

    SERVES 2



    1 cup old-fashioned rolled oats

    2 tbsp. chia seeds

    1 tsp. ground cardamom

    ½ tsp. ground cinnamon

    1 pinch salt

    2 bottles of Bio-K+ fermented rice-based vegan drinkable probiotic with blueberry flavour

    1 ¼ cups plain Greek yogurt (M.F. 2%)

    2 tsp. maple syrup


    1 ¼ cups blueberries (frozen and thawed if not in season)

    4 tsp. water

    5 tsp. maple syrup

    ½ tsp. vanilla extract

    1 tsp. chia seeds



    1. In a small saucepan, add blueberries, water, maple syrup and vanilla. Stir and bring to a boil. Reduce heat to medium and cook for 1 minute, stirring occasionally. Remove from heat and, using a fork, coarsely crush the blueberries. Add chia seeds, stir and let cool completely.


    1. In a medium bowl, combine oats, chia seeds, cardamom, cinnamon and salt. Add remaining oatmeal ingredients and mix well.
    2. Pour some of the blueberry topping and a layer of oatmeal into two airtight jars. Repeat to distribute the remainder of the mixture evenly. Refrigerate overnight.

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    Geneviève Plante Author, speaker and food blogger
    About the author
    Creativity, authenticity and intuition, this is how Geneviève Plante designs cooking on a daily basis. A passion that this true gourmet has been sharing for six years through her culinary blog Vert Couleur Persil. She has written six cookbooks: Histoires de salades (2016), Houmous & Cie (2017), Vert Couleur Persil – Mes recettes simples et gourmandes (Les Éditions La Presse - 2019), Les Collations (2020), Bientôt dans votre assiette (Les Éditions La Presse - 2021) et L’heure de la soupe (Les Éditions La Presse - 2022).
    View all articles by Geneviève Plante
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