Time for another new recipe Tuesday! This week I’m sharing these creamy Blueberry Lemon Overnight Oats. I’m a huge blueberry fan, and I love pairing them up with lemon especially in warmer weather for a really bright and fresh flavor combo. I skipped the protein powder in this recipe and opted instead for Greek yogurt to make these oats really creamy and allow the lemon flavor to shine through. I did a bit of a layered effect with the blueberry mash in these photos, but you can always do fruit on the bottom or fruit on the top if it’s easier. You do you, boo.
Here’s what you’ll need for this recipe:
- Rolled oats – I prefer to use rolled oats (also called old fashioned oats) in my overnight oats recipes because they maintain some chew even after a few nights in the fridge. Quick cooking oats turn to mush and steel cut oats have too much bite (even if you use the quick cooking kind).
- Milk – Use whatever neutral tasting milk you prefer! I used almond milk, which doesn’t have a strong flavor. Some non-dairy milks have a really strong flavor or are overly sweet – I’d stay away from those in this recipe.
- Greek yogurt – This helps bring both tang and creaminess to the oats while adding some extra protein.
- Blueberries – You could totally opt for whatever berries you like, of course. Fresh or frozen will work just fine!
- Lemon zest – Much better than lemon juice or lemon extract, zest will give you allllll that lemon flavor without watering things down or making your tongue all tingly (yes, I tried with lemon extract ick!).
- Maple syrup – You need just a touch of sweetness to help balance things out here. You could use honey or agave syrup instead, but I personally like the flavor of maple syrup best.
- Chia seeds – If you’re not familiar with them, they’re the little black specks you can see in the overnight oats. As they sit in liquid, they soak up moisture and help your overnight oats thicken up and get really creamy. Plus they’re a great source of fiber and antioxidants!
- Vanilla extract – Like salt in a savory dish, vanilla tends to enhance the flavors of a sweet recipe.
Here are some items I used to make this recipe a success. Note: these are Amazon Affiliate links. I really like the 10 oz mason jars for when I’m meal prepping overnight oats. They’re not too big, but still have enough room to stir the oats without making a mess!
- 2/3 cup rolled oats, (54 grams)
- 1/2 cup blueberries, (74 grams)
- 1/2 cup unsweetened vanilla almond milk, (85 grams)
- 1/2 cup Dannon Light & Fit Vanilla Greek yogurt, (122 grams)
- 2 tbsp lemon zest
- 2 tbsp maple syrup, (42 grams)
- 1/2 tbsp chia seeds, (6 grams)
- 1 tsp vanilla extract
- pinch salt
- Add blueberries and maple syrup to a small pan and bring to a boil over medium heat. Lower heat to a simmer and cook until blueberries begin to burst. You can help them along by pressing them against the side of the pan with the back of a spoon. Set aside to cool.
- Whisk together Greek yogurt, almond milk, vanilla extract, and lemon zest. Add oats, chia seeds, and salt, and mix until well combined.
- Layer oat mixture with blueberry mixture in a serving container or jar. Refrigerate overnight or up to 3 nights. I like to heat mine in the microwave for 30 seconds before serving. Top with extra Greek yogurt and lemon zest before serving, if desired.