These lemon-blueberry overnight oats are layered with creamy oats and a sweet blueberry syrup, with a garnish of fresh blueberries and lemon zest to bring the flavors together. Frozen blueberries work well too, but to get the right texture for the syrup you will need to use 2¼ cups frozen blueberries, 3 tablespoons plus 2 teaspoons maple syrup and 1½ tablespoons lemon juice.
Lemon-Blueberry Overnight Oats
These lemon-blueberry overnight oats are layered with creamy oats and a sweet blueberry syrup, with a garnish of fresh blueberries and lemon zest to bring the flavors together. Frozen blueberries work well too, but to get the right texture for the syrup you will need to use 2¼ cups frozen blueberries, 3 tablespoons plus 2 teaspoons maple syrup and 1½ tablespoons lemon juice.
Ingredients
- 2 ½ tablespoons pure maple syrup
- 1 tablespoon grated lemon zest divided
- 1 tablespoon lemon juice
- 1 ¾ cups fresh blueberries divided
- 2 cups unsweetened vanilla almond milk
- 1 cup nonfat plain strained (Greek-style) yogurt
- ¼ teaspoon salt
- 2 ¼ cups old-fashioned rolled oats
Instructions
- Combine maple syrup, lemon juice and 1 1/2 cups blueberries in a small saucepan; bring to a simmer over medium-high heat. Simmer, covered, stirring occasionally, until the blueberries are slightly softened and a syrup forms, 5 to 8 minutes. Set aside to cool.
- Whisk almond milk, yogurt, salt and 2 teaspoons lemon zest together in a large bowl until smooth. Fold in oats until well combined.
- Add 1/4 cup of the oat mixture to each of 4 (1-cup) jars with lids; top each with 1 tablespoon of the blueberry mixture. Repeat the layering process 2 times. Cover the jars and refrigerate for 12 hours (or up to 3 days).
- Before serving, top with the remaining 1/4 cup blueberries and 1 teaspoon lemon zest.
Notes
To make ahead
Refrigerate oats (Steps 1-3) for up to 3 days.
Equipment
4 (1-cup) jars with lids
