November 9, 2025
breakfastWord Count: 246
| Total time: 5 minutes (plus overnight soaking) |
|---|
| Prep time: 5 minutes |
| Cook time: 0 minutes |
Equipment
| Equipment |
|---|
| 16-oz Wide Mouth Mason Jar (or bowl/container) |
| Measuring Cups |
| Measuring Spoons |
| Spoon for stirring |
Ingredients
| Ingredient | Quantity | Double |
|---|---|---|
| Rolled Oats (old fashioned) | 1/2 cup | 1 cup |
| Plain Greek Yogurt | 1/4 cup | 1/2 cup |
| Unsweetened Almond Milk (or milk of choice) | 3/4 cup | 1 1/2 cups |
| Frozen Wild Blueberries | 1/2 cup | 1 cup |
| Chia Seeds | 1/2 tsp | 1 tsp |
| Maple Syrup | 1 tbsp | 2 tbsp |
| Lemon Juice (bottled) | 1/2 tsp | 1 tsp |
| Vanilla Extract | 1/2 tsp | 1 tsp |
| Optional Toppings | ||
| Fresh Blueberries | to taste | to taste |
| Toasted Sliced/Slivered Almonds | to taste | to taste |
| Coconut Flakes | to taste | to taste |
| Granola | to taste | to taste |
Steps
- Stir together all ingredients (oats through vanilla extract) in a jar, container, or bowl.
- Cover and refrigerate overnight (or at least 3-4 hours minimum).
- Add optional toppings, grab a spoon, and enjoy cold or warmed up.
Notes
- Makes 1 large serving or 2 small servings
- Store in sealed jar or airtight container in fridge for up to 5 days
- Perfect for meal prep - make multiple servings at once in individual jars
- Fresh or frozen blueberries both work; frozen will give the oats a beautiful purple color as they defrost
- Adjust maple syrup quantity to taste for desired sweetness
- The lemon zest adds brightness and is highly recommended
- For gluten-free: use certified gluten-free oats
- For dairy-free/vegan: substitute plant-based yogurt