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Lemon Blueberry Overnight Oats

Lemon blueberry overnight oats combine rolled oats, chia seeds, Greek yogurt, and bright lemon in an easy no-cook breakfast. Chilled until thick and tender, they’re finished with juicy blueberries in jars for a ready-to-eat morning meal.
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Prep Time 10 minutes
refrigerating 6 hours
Total Time 6 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1 tbsp chia seeds
  • 0.125 tsp kosher salt
  • 1 cup milk
  • 0.5 cup plain Greek yogurt
  • 1 tbsp maple syrup
  • 1 lemon medium, finely grated zest and 1 tablespoon juice
  • 1 tsp vanilla extract
  • 1 cup blueberries fresh or frozen

Equipment

  • 1 4-cup bowl
  • 2 16-ounce jars

Method
 

  1. In a 4-cup bowl, stir together the oats, chia seeds, salt, milk, yogurt, maple syrup, lemon zest and juice, and vanilla.
  2. Fold in the blueberries, divide the mixture between two 16-ounce jars, cover, and refrigerate for at least 6 hours or overnight, until the oats are tender and the mixture is thick.

Notes

For the brightest lemon flavor, zest the lemon before juicing it. Refrigerate covered for up to 4 days; freezing is not recommended because the texture can soften. Use dairy-free milk and yogurt for a dairy-free version.