Lemon-Blueberry Overnight Oats

Ingredients

2½ tbsp pure maple syrup

1 tbsp  grated lemon zest, divided

1 tbsp lemon juice

1¾ cups fresh blueberries, divided

2 cups unsweetened vanilla almond milk

1 cup nonfat plain strained (Greek-style) yogurt

¼ tsp salt

2¼ cups old-fashioned rolled oats

 

Directions

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. 

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.  

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).  

Before serving, top with the remaining ¼ cup blueberries and 1 teaspoon lemon zest.  

 

 

 

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