Creamy and delicious Blueberry Overnight Oats made with rolled oats, Greek yogurt, and fresh blueberries for a healthy, make-ahead breakfast.

1 cup blueberries (fresh or frozen)

2 teaspoons lemon zest (optional)

1½ cups almond milk or milk of choice

½ cup Greek-style yogurt (Chobani Plain Greek Yogurt)

2 tablespoons maple syrup

1 teaspoon alcohol-free vanilla flavor (Simply Organic Alcohol-Free Vanilla Flavor)

1 cup rolled oats

1–2 tablespoons chia seeds

Pinch of salt

Toppings:

½ cup Greek-style yogurt (Chobani or FAGE)

Fresh blueberries

Chopped nuts or granola

1. If using frozen blueberries, defrost them and mash with a fork to release their juices.

2. In a bowl, combine almond milk, Greek yogurt, mashed blueberries, maple syrup, lemon zest, and vanilla flavor. Mix until smooth.

3. Add rolled oats, chia seeds, and a pinch of salt. Stir well, rest 5 minutes, and stir again to avoid lumps.

4. Cover the bowl or transfer into jars and refrigerate overnight or at least 4 hours.

5. In the morning, give the oats a good stir, then top with Greek yogurt, blueberries, and granola before serving.

For creamier oats, use 2 tablespoons of chia seeds. For a lighter version, use only 1 tablespoon.

You can substitute almond milk with oat milk, soy milk, or dairy milk if preferred.

Add extra sweetness with a drizzle of maple syrup or honey before serving.

This recipe keeps well in the fridge for up to 4 days and is ideal for meal prepping.

For a dairy-free version, try Silk Almond Yogurt or Kite Hill Greek-Style Almond Milk Yogurt.