Oatmeal is a filling, nutritious breakfast, but it does take a little while to make, especially when you’re trying to get your day started. Enter overnight oats! Just mix them up the night before and your oatmeal is ready and waiting for you in the morning for breakfast.
If you’ve tried the prepackaged variety, to which you just add milk, this recipe inspired by EatingWell is absolutely no comparison. With protein-packed Greek yogurt and sweet, syrupy, lemony blueberries, these overnight oats are a creamy, fruity meal in a jar. Not only do you get the health benefits of blueberries, but a quick and delicious breakfast or snack in the process.
To make these easy gluten-free overnight oats you will need maple syrup, a lemon for juicing and zesting, fresh blueberries, unsweetened almond milk, nonfat Greek yogurt, salt and old-fashioned rolled oats. They're so easy to make!
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Cuisine: American
Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 12 hours and 15 minutes
Servings: 4
Ingredients
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Recipe Notes
- The recipe called for four 8-ounce mason jars. I used three 12-ounce jars, but you could also use one 32-ounce jar.
- Use a narrow scoop, instead of a large spoon or ladle, to avoid a mess when transferring the oat and blueberry mixtures to the jars.
- Most people eat overnight oats cold, but if you prefer your oatmeal warm, just pop in the microwave for about a minute. Be sure your jars are microwave-safe and remove the lid!
- Sprinkle chopped nuts on top for a little crunch.
- If you like your oats a little sweeter, use sweetened almond milk or drizzle with maple syrup or honey before eating.
- Other juicy berries, like raspberries or blackberries, can be substituted for blueberries.
- Oats are naturally gluten-free, but to be sure, check the ingredients list of your oats package.
Here’s how to make it:
- Combine maple syrup, lemon juice and 1 1/2 cups blueberries (reserve some blueberries for serving) over medium-high heat.
- Bring to a simmer and cover for about 8 minutes until the blueberries form a syrup, stirring occasionally. Set aside to cool.
- Combine almond milk, yogurt, oats, salt and 2 teaspoons lemon zest (reserve some lemon zest for serving) in a large bowl. Stir well.
- Layer the oat mixture and blueberry syrup in the jars, ending with a layer of the blueberry syrup. Refrigerate for 12 hours or up to 3 days.
- Before eating, top with the remaining blueberries, lemon zest and whatever other toppings you prefer!
Nutrition Facts Per Serving
Calories: 332
Total Fat: 6.7g
Saturated Fat: 2.6g
Cholesterol: 20mg
Sodium: 198mg
Total Carbohydrate: 42.1g
Dietary Fiber: 4.5g
Total Sugars: 20.3g
Protein: 27.1g
Vitamin D: 1mcg
Calcium: 425mg
Iron: 2mg
Potassium: 475mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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