Breakfast
Oat of Office: Lemon-Blueberry Overnight Oats
Creamy oats, juicy blueberries and bright lemon settle overnight into an easy make-ahead breakfast, finished with chia seeds and a little pumpkin-seed crunch.
Grab this
- 2 cups old-fashioned rolled oats
- 2 cups unsweetened soy milk
- 1/4 cup chia seeds
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Finely grated zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon fine salt
- 1 1/2 cups fresh or frozen blueberries, divided
- 1/4 cup unsalted pumpkin seeds
Do this
- Add the oats, soy milk, chia seeds, maple syrup, vanilla, lemon zest, lemon juice and salt to a large bowl or lidded container. Stir thoroughly so the chia seeds are evenly distributed.
- Gently fold in 1 cup of the blueberries. Cover and refrigerate for at least 6 hours or overnight.
- In the morning, stir the oats. If they are thicker than you like, add a splash of soy milk until creamy.
- Divide among four bowls or jars. Top with the remaining blueberries and pumpkin seeds, then serve cold.
Easy swaps
- Use certified gluten-free rolled oats if needed. Regular oats may be exposed to gluten during processing.
- Swap soy milk for oat, almond or pea milk. Soy and almond milks are allergens, so choose a suitable alternative when serving guests.
- Replace pumpkin seeds with sunflower seeds for a similar crunch. Both are naturally nut-free, but check package labels for cross-contact if allergies are severe.
- Frozen blueberries work well without thawing; they may tint the oats purple as they soften.
- Agave syrup can replace maple syrup in the same amount.
Estimated per serving
Nutrition at a glance
- Calories
- 372
- Fat
- 13g
- Saturated fat
- 2g
- Carbohydrates
- 54g
- Fibre
- 11g
- Sugars
- 15g
- Protein
- 13g
- Sodium
- 180mg
The oats, chia seeds and blueberries provide an estimated 11 grams of fibre per serving.
Estimates vary with ingredient brands, substitutions and serving size.You may also like these
