Lemon

These lemon-blueberry overnight oats are layered with creamy oats and a sweet blueberry syrup, with a garnish of fresh blueberries and lemon zest to bring the flavors together. Frozen blueberries work well too, but to get the right texture for the syrup you will need to use 2¼ cups frozen blueberries, 3 tablespoons plus 2 teaspoons maple syrup and 1½ tablespoons lemon juice.

Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie.

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

2 ½ tablespoons pure maple syrup

1 tablespoon grated lemon zest, divided

1 tablespoon lemon juice

1 ¾ cups fresh blueberries, divided

2 cups unsweetened vanilla almond milk

1 cup nonfat plain strained (Greek-style) yogurt

¼ teaspoon salt

2 ¼ cups old-fashioned rolled oats

Combine maple syrup, lemon juice and 1 1/2 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 1/4 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 1/4 cup blueberries and 1 teaspoon lemon zest.

Refrigerate oats (Steps 1-3) for up to 3 days.

4 (1-cup) jars with lids

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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