Active Time:15 minsChill Time:12 hrsTotal Time:12 hrs 15 minsServings:4Jump to Nutrition Facts

Active Time:15 minsChill Time:12 hrsTotal Time:12 hrs 15 minsServings:4

Active Time:15 mins

Active Time:

15 mins

Chill Time:12 hrs

Chill Time:

12 hrs

Total Time:12 hrs 15 mins

Total Time:

12 hrs 15 mins

Servings:4

Servings:

4

Jump to Nutrition Facts

Jump to recipePhotographer: Stacy K. Allen, Prop Stylist: Julia Bayless, Food Stylist: Ana KellyPhotographer: Stacy K. Allen, Prop Stylist: Julia Bayless, Food Stylist: Ana Kelly

Jump to recipe

Photographer: Stacy K. Allen, Prop Stylist: Julia Bayless, Food Stylist: Ana KellyPhotographer: Stacy K. Allen, Prop Stylist: Julia Bayless, Food Stylist: Ana Kelly

Photographer: Stacy K. Allen, Prop Stylist: Julia Bayless, Food Stylist: Ana Kelly

Overhead photo of Lemon-Blueberry Overnight Oats in jars.

ingredients from Lemon-Blueberry Overnight Oats

Cook Mode(Keep screen awake)Ingredients2 ½tablespoonspure maple syrup1tablespoongrated lemon zest, divided1tablespoonlemon juice1 ¾cupsfresh blueberries, divided2cupsunsweetened vanilla almond milk1cupnonfat plain strained (Greek-style) yogurt¼teaspoonsalt2 ¼cupsold-fashioned rolled oats

Cook Mode(Keep screen awake)

Ingredients

2 ½tablespoonspure maple syrup

1tablespoongrated lemon zest, divided

1tablespoonlemon juice

1 ¾cupsfresh blueberries, divided

2cupsunsweetened vanilla almond milk

1cupnonfat plain strained (Greek-style) yogurt

¼teaspoonsalt

2 ¼cupsold-fashioned rolled oats

DirectionsCombine 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.Photographer:Whisk almond milk, yogurt, salt and 2 teaspoons lemon zest together in a large bowl until smooth. Fold in oats until well combined.Photographer: Stacy K. Allen, Prop Stylist: Julia Bayless, Food Stylist: Ana KellyAdd 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).Photographer: Stacy K. Allen, Prop Stylist: Julia Bayless, Food Stylist: Ana KellyBefore serving, top with the remaining 1/4 cup blueberries and 1 teaspoon lemon zest.Rachel Marek, Food stylist: Holly DreesmanTo make aheadRefrigerate oats (Steps 1-3) for up to 3 days.Equipment4 (1-cup) jars with lidsOriginally appeared: EatingWell.com, August 2023

Directions

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.Photographer:Whisk almond milk, yogurt, salt and 2 teaspoons lemon zest together in a large bowl until smooth. Fold in oats until well combined.Photographer: Stacy K. Allen, Prop Stylist: Julia Bayless, Food Stylist: Ana KellyAdd 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).Photographer: Stacy K. Allen, Prop Stylist: Julia Bayless, Food Stylist: Ana KellyBefore serving, top with the remaining 1/4 cup blueberries and 1 teaspoon lemon zest.Rachel Marek, Food stylist: Holly DreesmanTo make aheadRefrigerate oats (Steps 1-3) for up to 3 days.Equipment4 (1-cup) jars with lids

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.

Photographer:

Overhead photo of cooked blueberries in a pan.

Whisk almond milk, yogurt, salt and 2 teaspoons lemon zest together in a large bowl until smooth. Fold in oats until well combined.

Overhead photo of oat mixture in a bowl.

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).

Overhead photo of Lemon-Blueberry Overnight Oats being put into jars.

Before serving, top with the remaining 1/4 cup blueberries and 1 teaspoon lemon zest.

Rachel Marek, Food stylist: Holly Dreesman

a recipe photo of the Lemon Blueberry Overnight Oats

To make ahead

Refrigerate oats (Steps 1-3) for up to 3 days.

Equipment

4 (1-cup) jars with lids

Originally appeared: EatingWell.com, August 2023

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Nutrition Facts(per serving)288Calories5gFat51gCarbs12gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.