Lemon Blueberry Overnight Oats Recipe

Lemon wedge and zest topping blueberry overnight oats in a mason jar with spoon.

5 from 1 vote

Lemon Blueberry Overnight Oats Recipe

Make mornings easy with this sweet, creamy, cheesecake-inspired lemon blueberry overnight oats recipe! Gluten-free and dairy-free-friendly.

Prep Time10

Resting Time12

Total Time12 10

Course: Breakfast, Snack

Cuisine: All American

Diet: Gluten Free, Low Fat, Low Salt, Vegetarian

Servings: serving

Calories: 579kcal

Author: Sammi Ricke

Cost: $5.00

Equipment

1 24 ounce mason jar
1 fork or whisk
1 zester

Ingredients

40 grams (heaping 1/3 cup) quick oats
1 cup unsweetened almond milk
120 grams (1/2 cup) plain Greek yogurt
2 Tablespoons chia seeds
14 grams (2 Tablespoons) sugar-free cheesecake Jello pudding mix
1 teaspoon vanilla extract
lemon zest from ½ lemon
½ lemon, juiced
¼ cup blueberries
2 Tablespoons maple syrup

Instructions

In a 24 ounce mason jar or medium-sized mixing bowl, whisk the oats, milk, yogurt, chia seeds, and pudding mix until smooth.
40 grams (heaping 1/3 cup) quick oats, 1 cup unsweetened almond milk, 120 grams (1/2 cup) plain Greek yogurt, 2 Tablespoons chia seeds, 14 grams (2 Tablespoons) sugar-free cheesecake Jello pudding mix
Stir in the remaining ingredients until combined.
1 teaspoon vanilla extract, lemon zest from ½ lemon, ½ lemon, juiced, ¼ cup blueberries, 2 Tablespoons maple syrup
Secure a lid on the jar and place in the fridge to chill for at least 12 hours to allow the oats to thicken.
If desired, top with additional blueberries and lemon zest, when serving. The oats can be stored in the fridge for up to 5 days.

Notes

Prep Tips - If you prefer a smoother texture, feel free to add all ingredients, EXCEPT BLUBERRIES, to a blender and blend until smooth. Gently stir in the blueberries until combined. After chilling in the fridge, this creates extra creaminess, making the oats more like pudding.

Serving Tips - If you prefer hot oats, give them a quick zap in the microwave to warm!

Nutrition