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Overnight oats with blueberry-lemon chia ripple and toasted almonds

Overnight Oats with Blueberry-Lemon Chia Ripple

No-cook rolled oats combined with milk, Greek yogurt, chia, lemon zest, and maple syrup. Layered with a blueberry-lemon chia ripple and topped with toasted almonds at serving.
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Prep Time 15 minutes
Chilling Time 6 hours
Total Time 6 hours 15 minutes
Servings: 3 1 jar each
Course: Breakfast
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

Creamy Oat Base
  • 160 g 2 cups old-fashioned rolled oats
  • 24 g 2 tablespoons chia seeds
  • ¼ teaspoon fine salt
  • 420 ml 1¾ cups milk
  • 245 g 1 cup plain Greek yogurt
  • 2 tablespoons pure maple syrup
  • 2 teaspoons fresh lemon zest
Blueberry Chia Ripple
  • 280 g 2 cups blueberries, fresh or thawed frozen (with all juice)
  • 12 g 1 tablespoon chia seeds
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon pure maple syrup
For Serving
  • 45 g ⅓ cup toasted sliced almonds
  • ½ cup fresh blueberries optional
  • 2 to 4 tablespoons milk optional, to loosen

Equipment

  • Large mixing bowl
  • Four covered jars (12 to 16 oz each)
  • Kitchen scale

Method
 

  1. Mix the rolled oats, 2 tablespoons chia seeds, and salt in a large bowl, breaking apart any compact chia with your fingertips.
  2. Add the milk, Greek yogurt, 2 tablespoons maple syrup, and lemon zest. Stir for about 45 seconds, scraping the bottom and sides until no pockets of plain yogurt remain. Leave the bowl at room temperature for 10 minutes, then stir from the bottom for another 20 seconds, breaking up every visible chia clump.
  3. Mash three-quarters of the blueberries in a medium bowl, leaving some small pieces. Stir in 1 tablespoon chia seeds, lemon juice, and 1 tablespoon maple syrup. Let stand for 5 minutes.
  4. Divide half the oat base among four jars. Add the blueberry ripple, then cover with the remaining oat base. Drag a spoon through each jar once to create a broad swirl without fully mixing the colors.
  5. Cover and refrigerate immediately for at least 6 hours or up to 4 days at 40°F or below.
  6. Before eating, stir the chilled oats and add milk 1 tablespoon at a time if the jar feels too firm. Top with toasted almonds and optional fresh blueberries immediately before eating.

Notes

  • Store covered jars in the refrigerator for up to 4 days. Keep toasted almonds in a separate dry container and add them only at serving to preserve their crunch.
  • Freeze without almonds in airtight containers for up to 1 month. Thaw overnight in the refrigerator and stir well before serving.
  • If the chilled jar is too thick, stir first and then add milk 1 tablespoon at a time. Adjust after chilling, not before — yogurt thickness and oat brand affect absorption overnight.