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Ingredients
- 1 old-fashioned rolled oats
- 1 milk of choice
- 1 plain Greek yogurt
- 2 maple syrup
- 1 vanilla extract
- 1 ground cinnamon
- 1 lemon zest, finely grated
- 1 kosher salt
- 3 blueberries, fresh or frozen
- 2 chopped walnuts or pecans (optional)
Instructions
Combine oats, milk, Greek yogurt, maple syrup, vanilla, cinnamon, lemon zest, and salt in a bowl or large jar. Stir thoroughly until evenly combined.
Gently fold in approximately 1/2 cup blueberries. Divide between two jars or containers. Cover tightly.
Refrigerate for at least 6 hours or overnight.
360 minIn the morning, stir thoroughly. If the oats are thicker than desired, add a small splash of milk.
Top with remaining blueberries. Add optional walnuts or pecans immediately before serving. Serve cold, or gently warm if preferred.
Nutrition per serving
335
Calories
12.5g
Protein
52g
Carbs
9g
Fat
Chef's Notes & Storage
USE ROLLED OATS: Old-fashioned rolled oats give the best balance between creamy and chewy. Instant oats can become mushy.
FROZEN BLUEBERRIES: Frozen berries work well and will naturally streak the oats purple as they thaw.
LEMON ZEST: A small amount gives the oats the bakery-style brightness associated with blueberry muffins without making them taste like lemon oatmeal.
Part of:Pies
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