Blueberries and lemon Greek yogurt add a burst of flavor to this easy, make-ahead breakfast for one.
Nobody needs an excuse to love blueberries. I mean, they were superfoods before superfoods were cool. Heck, blueberries were superfoods before ‘superfoods’ was a word.
Plus, they’re blue! Blueberries have saved many Fourth of July desserts from looking like a tribute to Canada.*
And blueberry pancakes will forever be one of the world’s greatest breakfasts. That alone is reason enough for me to love blueberries.
*No offence intended.
As luck would have it, blueberries are also an excellent source of antioxidants, might improve your memory, and may even be a natural mood booster (so, if we pair them with chocolate we’ll feel extra happy, no?).
That’s good news for those of us who love berries so much we should probably start a Berry Appreciation Society. Or be carted off to Berryholics Anonymous.
Anyone who has ever had the unfortunate experience of trying to cram something into my fridge or freezer would know how serious I am about blueberries. Rest assured that there’ll be three bags full of blueberries in my freezer 24 hours a day, 7 days a week, 365 (or 366) days a year. Even when it’s berry season and I have fresh berries sitting in the fridge.
Yeah, I don’t do moderation.
One of my – and about a million other people’s – favorite combinations is blueberries and lemon. It’s simple, refreshing, and tastes like Spring.
I know it’s that time of year when the blogosphere’s flooded with pumpkin recipes* – and soon it’ll be all about gingerbread and other yuletide treats – but surely we can take a moment to put down the cinnamon and appreciate the humble blueberry. Right?
*And never fear, fellow pumpkin lovers: there’ll be more pumpkin breakfasts on this blog very soon!
Overnight oats are probably one of the easiest breakfasts around. You just mix some things together, leave it in the fridge while you sleep, and ta-da: breakfast is ready!
But to make this breakfast even easier, I used a container of Chobani’s lemon yogurt in these oats. So there’s no need to zest a lemon, and no chance of getting lemon juice in your eye. Hooray for convenience!
Plus, it’s a thick and creamy yogurt, and you know how I feel about my yogurt.
If you cannot find Chobani’s lemon yogurt, then here’s my suggestion for a substitution:
- Use ½ cup plain or vanilla Greek-style yogurt
- Add 1 teaspoon of lemon zest and 1 teaspoon of lemon juice
- Add 2 – 3 teaspoons honey or maple syrup
If you taste the oats in the morning and they aren’t sweet enough, simply stir in some extra honey or maple syrup.
Since I love to share random pieces of trivia on this blog, I’ll leave you with a couple of fun facts about blueberries.
The blueberry is the official State Fruit of New Jersey.
The USA is the world’s largest producer of blueberries. Apparently, if all the blueberries grown in North America in just one year were spread out in a single layer, they could cover a four-lane highway going from New York to Chicago.
Side Note: I have been fortunate enough to receive products from Chobani (Australia), including several containers of their lemon yogurt. But, of course, all thoughts and opinions are my own.
- For the overnight oats
- ⅓ cup rolled oats
- 1 teaspoon chia seeds
- ½ teaspoon vanilla extract
- ¼ cup milk
- ½ cup Greek-style lemon yogurt
- ¼ cup blueberries
- Sliced almonds
- In a bowl or container, combine the rolled oats, chia seeds, vanilla extract and milk. Add the lemon yogurt, and mix until completely combined. Stir in the blueberries.
- Cover the bowl with plastic wrap (or put the lid on the container) and leave in the fridge overnight.
- In the morning, stir in a little extra milk if the overnight oats are too thick.
- Top the oats with plenty of blueberries, and sprinkle over some sliced almonds. Enjoy!
½ cup of yogurt = 1 container of Chobani’s Lemon Greek Yogurt.
If you can't find Greek-style lemon yogurt, then replace it with ½ cup of plain or vanilla Greek-style yogurt. Also add 1 teaspoon lemon zest, 1 teaspoon lemon juice and 2 - 3 teaspoons honey (or maple syrup).
If the oats aren't sweet enough, simply stir in more honey (or maple syrup).