These creamy lemon-blueberry overnight oats are layered with a sweet blueberry syrup, with a garnish of fresh blueberries and lemon zest to bring the flavors together. Frozen blueberries work well too.

Ingredients

  • 2½ tablespoons pure maple syrup
  • 1 tablespoon grated lemon zest, divided
  • 1 tablespoon lemon juice
  • 1¾ cups fresh blueberries, divided
  • 2 cups unsweetened vanilla almond milk
  • 1 cup nonfat plain strained (greek-style) yogurt
  • ¼ teaspoon salt
  • 2¼ cups old-fashioned rolled oats

Directions

  1. Combine 2½ tablespoons maple syrup, 1 tablespoon lemon juice and 1½ 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.
  2. Whisk 2 cups almond milk, 1 cup yogurt, ¼ teaspoon salt and 2 teaspoons lemon zest together in a large bowl until smooth. Fold in 2¼ cups oats until well combined.
  3. Add ¼ 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).
  4. Before serving, top with the remaining ¼ cup blueberries and 1 teaspoon lemon zest.