Banana Bread
Lemon Blueberry Overnight Oats
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:
- 2� tablespoons pure maple syrup
- 1 tablespoon grated lemon zest, divided
- 1 tablespoon lemon juice
- 1� cups fresh blueberries, divided
- 2 cups unsweetened vanilla almond milk
- 1 cup nonfat plain strained (greek-style) yogurt
- � teaspoon salt
- 2� cups old-fashioned rolled oats
Directions:
- Combine 2� tablespoons maple syrup, 1 tablespoon lemon juice and 1� 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, � teaspoon salt and 2 teaspoons lemon zest together in a large bowl until smooth. Fold in 2� cups oats until well combined.
- Add � 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 � cup blueberries and 1 teaspoon lemon zest.