Blueberry lemon zest overnight oats is the perfect on-the-go breakfast recipe: filling, delicious, and ready for you when you wake up! ~Blueberries, oats, Greek yogurt, honey, lemon zest~
Can I just say… holy blueberry and lemon. What is this beautifully delicious combination that you and I both need more of in our lives?? Just think of the last time you had something blueberry and lemon flavored (hopefully not never). Okay, now remember how awesome that experience was. We’re taking all of that awesome and putting it into a healthy, high protein breakfast recipe that cooks itself overnight in the fridge. Oh, P.S. It’s incredibly tasty. Wait, what?
Don’t get me wrong, I love love LOVE to cook, but I’m all about finding delicious recipes that are ready for me when I wake up or when I get home from work. Basically that boils down to either slow cooker recipes or recipes that ‘cook’ themselves in the fridge, like overnight oats. I first became a fan of overnight oats a few summers ago when it was super hot out, and I wanted some cooler breakfast options that wouldn’t wake up my roommates at the time (fact: blenders are loud). It was also the summer of my first-ever internship (and a 30-minute bicycle commute to work), so anyone who gave me morning time saving tips had me all like BLESS YOUR SOUL. Lo and behold, one day as I perused Pinterest, I spotted this shiny new idea called overnight oats.
If you’ve tried them before, you just know. You’re already on board (or maybe you’re not… weirdo ;)). But if you haven’t, even if you’re not much of a hot breakfast cereal person, now’s your chance to shake up the ol’ breakfast routine… with blueberry lemon zest overnight oats. Did I mention all the time you would save? And how nutritious your breakfast would be?
But first, on a completely unrelated note, my brother tried to enlist my help in making a homemade cheesecake last week. A little background: my cheesecake making experience is minimal at best, mostly because I’ve never liked it (I know I know, and I called you weird for possibly not liking overnight oats). He had texted me his cheesecake making intentions a week prior, and I didn’t realize he meant ASAP. It was a cheesecake emergency, if you will.
Essentially everything about it was comical. He was texting me questions throughout the entire process of making it, beginning with selecting a food processor from Target. (I’m not sure if I’m proud to say I knew exactly where to direct to him without even being in the store with him). Then, he wanted to know how to make a crust out of raisins and macadamia nuts (so specific), so I told him to put a cup of each in the food processor, pulse until combined, and press into the dish he planned on using. Well, he definitely didn’t over-process the ingredients; in fact, he sent me a picture of what looked like whole macadamia nuts and raisins in a pie dish. I basically just LOLed (not at him, but with him. Well…a little bit at him, though, entirely out of sisterly love). Luckily, he was able to put everything back in the food processor and make it more of a crust-worthy substance (crumbly and uniform, but not quite macadamia nut butter).
THEN he got to asking me about whether he should bake the crust. At first I told him yes, but then I immediately said no, knowing he’d be baking the entire cheesecake — or so I safely assumed, knowing that cheesecakes are typically baked. Our conversation was essentially this:
Me: Try baking it at 350 for 12 minutes.
Me: Actually no, how long are you baking the entire cheesecake? That should be enough for the crust. So you won’t need to bake the crust.
[30ish minutes later].
Little bro: Oh I baked the crust, but I’m not baking the cheesecake.
Me: …Okay except you have to bake cheesecake because it has eggs in it.
Little bro: Ohhh really? I didn’t put eggs in it.
Me: Did you use a recipe?? You need to use a recipe when you bake! [And then I showed him this blueberry swirl cheesecake recipe to give him an idea…8 steps!].
Litte bro: Oh whoops I think I butchered this lol.
Luckily, ‘no bake’ cheesecake is a thing, and I think in this case it ended up working out for him (he just used cream cheese, sugar, gelatin, and fruit). Apparently he liked it, because he ate pretty much the whole thing. But wait, the story gets better.
He and I both drove home for the weekend, and he brought the cheesecake with him. On three distinct occasions, my mom, dad, and I each had the same response to the sight of his cheesecake in the fridge. Our conversations went something along the lines of this:
Little bro: Want to try a piece? [Retrieves container with cheesecake].
Me, my mom, and my dad, upon the sight of him retrieving the container: Oh whoa, that’s cheesecake?? I thought that was beef.
LOL. And those reactions were from three separate minds on three separate occasions! For some reason it looked like beef… maybe because the raisins made the crust really dark colored? And the way the pieces were stacked in the container? I have no idea. But it was funny how our reactions sort of cascaded. My mom heard me say it looked like beef, and she cracked up because she had said the same thing. Then, my mom and I were in the room when my dad said it, and we both cracked up knowing we bad had the same reactions. I’m not sure what that says about little bro’s cheesecake… but I guess all that matters is that he really liked it?? Not a bad first attempt, I’ll give him that. Little bro, my gift to you is this article on how to make a perfect cheesecake.
…So maybe this wasn’t a completely unrelated story, considering blueberry lemon is totally a cheesecake flavor… right??
But forrealz. Let’s talk about the blueberry lemon zest overnight oats recipe, just real quick.
Blueberry Lemon Zest Overnight Oats
Overnight oats. They’re so so easy and healthy, and you can really mix up any flavors you like. For blueberry lemon zest, all you have to do is combine the oats and chia seeds in a jar. Pour in your fave milk, yogurt, honey (or other natural sweetener), lemon juice and zest. Then put the lid on the jar and give it a good shake. Alternatively, you can combine all of the ingredients in a bowl and whisk them together. Either way, just make sure they’re well combined.
Next, put them in the fridge aaaaand… go to sleep! That’s seriously it. They’ll be there for you in the morning, essentially ‘cooked’ in that the oats will have absorbed all the liquid just like they otherwise would have in a pot on the stove. When you’re ready to eat, just add in your blueberries, and you’re all set. I typically like to wait to add the fruit until morning, because it’s a little bit more fresh. But you can add them the night before if you wish… you do you 🙂
Blueberry Lemon Zest Overnight Oats
A healthy and filling overnight oats recipe flavored with lemon and topped with blueberries. Prepare them the night before, and breakfast will be ready when you wake up!
- Prep Time: 5
- Total Time: 5
- Yield: 2
- Category: Breakfast
- Method: Chill overnight
- 1 cup old-fashioned rolled oats
- 1/2 tbsp chia seeds
- 1 cup milk
- 1/3 cup plain Greek yogurt
- 1 tsp vanilla extract
- juice and zest of 1 lemon
- 1/2 tbsp honey
- 1 cup fresh blueberries
- In a mason jar, combine all ingredients except blueberries.
- Shake well to incorporate.
- Allow mixture to sit in fridge overnight. In the morning, divide into two servings. Top each with 1/2 cup blueberries and any other desired toppings (umm coconut?!).
Have a beautiful weekend! If you make blueberry lemon zest overnight oats, snap a picture and show me on Intagram, #rootsnradishes or @rootsnradishes! I wanna see 🙂
Other oat-based breakfast recipes on Roots and Radishes: