Breakfast recipe · from the recipe book
Blueberry Lemon Vanilla Overnight Oats with Almonds
Creamy whole-milk oats soaked with vanilla and lemon zest, swirled with a quick no-cook mashed blueberry layer and topped with crunchy toasted-free sliced almonds.

- No-cook
- 8 hr 15 min · 15 min hands-on
- Serves 4
- Vegetarian
- Gluten-free
- Over 60 g carbs
- Protein 20 g+
- Fiber 6 g+
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 3 cups240 gOld-fashioned rolled oats
- 2½ cups (590 ml)600 gWhole milk
- 1 container (6 oz)170 gPlain Greek yogurt, nonfat
- ½ oz20 gChia seeds
- 2 tsp8 gVanilla extract
- 2 tsp4 gLemon zest
- 1½ tbsp30 gHoney
- ⅛ tsp1 gSalt
- 2 cups300 gBlueberriesrinsed
- 2 tsp10 gLemon juice
- ¼ cup whole40 gAlmondssliced or roughly chopped
Steps
- Set out four jars or lidded containers.
- In a large bowl, whisk the whole milk, Greek yogurt, vanilla, lemon zest, half of the honey and the salt until smooth.
- Stir in the oats and chia seeds until evenly coated in the milk mixture.
- In a separate small bowl, lightly mash half of the blueberries with the lemon juice and the remaining half of the honey to make a juicy berry layer.
- Spoon a quarter of the berry layer into the bottom of each jar, then divide the oat mixture evenly over the top.
- Cover and refrigerate at least 8 hours or overnight, until the oats are soft and thick.
- In the morning, stir each jar gently to swirl the berry layer through the oats, adding a splash of cold water if you like it looser.
- Top each jar with a quarter of the remaining whole blueberries and a quarter of the almonds, and serve cold.
Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.
Contains: Milk, Tree nuts. Some brands contain gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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