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.
How Far in Advance Can I Make Overnight Oats?
The name would suggest that you need to make them the night before you eat them, but I’ve made them up to 6 days in advance and haven’t had any issues. For most overnight oats recipes, the texture starts to change slightly after about 3 days in the refrigerator. People worry a lot about oats getting mushy if they don’t eat them within a day or two, but I find they get more creamy than anything. You may also find that some of the liquid separates or that they seem to dry out – just give them a stir and add more of your milk of choice to revive them!
If you’re worried about whether you’ll still like them after a few days, I’d recommend 2 things: 1) make a test batch and give it a try on day 4 and 5 to see if you like it. Don’t put all of your proverbial eggs in that breakfast basket on those days – have a backup ready to avoid any frustration or disappointment if you don’t like them. And 2) if you find you don’t like their texture on days 4, 5, 6, etc. – mix up the dry ingredients in a jar ahead of time and stash it on your counter. Then all you’ll have to do is add the wet ingredients and stick it in the fridge overnight when you’re ready for it!
Another pro tip: always be sure to use the regular or thick rolled oats/old fashioned oats. There are quick cooking rolled oats out there that will lose their chew way faster than the thicker ones. Bob’s Red Mill actually makes these Extra Thick Rolled Oats that are perfect for overnight oats!
Ingredients and Substitutions
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.
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Recipe
Blueberry Lemon Overnight Oats
Ingredients
- 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
Instructions
- 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.
Tips & Tricks
Nutrition Information
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