Lemon-blueberry Overnight Oats

2.5 tablespoons pure maple syrup

1 tablespoon grated lemon zest, divided

1 tablespoon lemon juice

1.75 cups fresh blueberries, divided

2 cups unsweetened vanilla almond milk

1 cup nonfat plain strained (Greek-style) yogurt

0.25 teaspoon salt

2.25 cups old-fashioned rolled oats

Combine maple syrup, lemon juice and 1 ½ cups blueberries in a small saucepan; bring to a simmer over medium-high heat. Simmer, covered, stirring occasionally, until the blueberries are slightly softened and a syrup forms, 5 to 8 minutes. Set aside to cool.
Whisk almond milk, yogurt, salt and 2 teaspoons lemon zest together in a large bowl until smooth. Fold in oats until well combined.
Add ¼ cup of the oat mixture to each of 4 (1-cup) jars with lids; top each with 1 tablespoon of the blueberry mixture. Repeat the layering process 2 times. Cover the jars and refrigerate for 12 hours (or up to 3 days).
Before serving, top with the remaining ¼ cup blueberries and 1 teaspoon lemon zest.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🥞Breakfast

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 10m