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Blueberry Lemon Overnight Oats

Creamy overnight oats layered with a homemade blueberry-lemon compote and topped with fresh berries. Prep ahead for a quick breakfast.
Print Recipe
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup rolled oats
  • 1/2 cup milk of choice
  • 2 tbsp chia seeds
  • 1/2 cup yogurt
  • 1-2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 cup blueberries divided
  • 1 tbsp lemon juice
  • 1 tsp lemon zest optional
  • Sliced almonds or extra blueberries for topping

Equipment

  • 2 jar with lid (12-16 oz)
  • Mixing spoon

Method
 

  1. In a small saucepan, simmer half of the blueberries with lemon juice and a drizzle of honey or maple syrup over medium heat for 3-5 minutes until syrupy. Let cool.
  2. In a bowl, stir together oats, chia seeds, milk, yogurt, honey or maple syrup, vanilla extract and salt.
  3. Divide half of the oat mixture between two jars and top with half of the blueberry compote.
  4. Add the remaining oat mixture, then top with the remaining compote. Seal jars and refrigerate at least 4 hours or overnight.
  5. Before serving, stir the oats and top with the remaining fresh blueberries, lemon zest and sliced almonds or extra fruit. Add a splash of milk if too thick.

Notes

Customize your overnight oats by using other fruits like raspberries or blackberries, adding a swirl of nut butter, or stirring in a spoonful of protein powder. You can refrigerate these oats for up to 5 days – they get creamier over time. Give them a stir before serving and add a splash of milk if they thicken too much. For a gluten‑free option, use certified gluten‑free oats.