Breakfast
Lemon-Blueberry Overnight Oats
Lemon blueberry overnight oats deliver a creamy, lightly sweet base that tastes bright with fresh lemon, while juicy blueberry compote ribbons add tangy bursts in every cool, spoonable bite.
- Total
- 23 min
- Prep
- 15 min
- Cook
- 8 min
- Serves
- 4
Nutrition per Serving
- Calories
- 288
- Protein
- 12g
- Carbs
- 51g
- Fat
- 5g
- Fiber
- 7g
- Sugar
- 17g
- Sodium
- 253mg
Ingredients
- 2 1/2 tbsp pure maple syrup
- 1 tbsp grated lemon zest, divided
- 1 tbsp lemon juice
- 1 3/4 cup fresh blueberries, divided
- 2 cup unsweetened vanilla almond milk
- 1 cup nonfat plain strained (Greek-style) yogurt
- 1/4 tsp salt
- 2 1/4 cup old-fashioned rolled oats
Instructions
- Combine 2½ tablespoons maple syrup, 1 tablespoon lemon juice and 1½ 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 2 cups almond milk, 1 cup yogurt, ¼ teaspoon salt and 2 teaspoons lemon zest together in a large bowl until smooth. Fold in 2¼ cups oats until well combined.
- Add ¼ 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 ¼ cup blueberries and 1 teaspoon lemon zest.