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Lemon Blueberry Overnight Oats

Lemon blueberry overnight oats combine rolled oats, Greek yogurt, chia seeds, and fresh berries for a thick, creamy make-ahead breakfast. Bright lemon zest and juice add a fresh citrus note after an overnight chill.
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Prep Time 10 minutes
Chilling 6 hours
Total Time 6 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1 cup milk
  • 0.5 cup plain Greek yogurt
  • 1 tbsp chia seeds
  • 2 tbsp maple syrup
  • 1 lemon medium, finely zested (1 teaspoon zest) and juiced (1 tablespoon juice)
  • 0.5 tsp vanilla extract
  • 0.125 tsp salt
  • 1 cup fresh blueberries washed and dried

Equipment

  • 2 16-ounce jars or containers

Method
 

  1. In a medium bowl, stir together the oats, milk, Greek yogurt, chia seeds, maple syrup, lemon zest, lemon juice, vanilla extract, and salt until combined.
  2. Gently fold in the blueberries, then divide the mixture between two 16-ounce jars or containers and cover.
  3. Refrigerate for at least 6 hours or overnight, until the oats are soft and the mixture is thick.
  4. Stir before serving.

Notes

For the best texture, stir the oats before serving so the chia seeds and liquid are evenly distributed. Keep covered in the refrigerator for up to 4 days; freezing is not recommended. For a dairy-free option, use non-dairy milk and non-dairy yogurt.