These Bright Blueberry Lemon Overnight Oats are meant to be made in advance—the night before or days to weeks in advance—for a quick final prep the morning of. Made with blitzed freeze-dried blueberries and spirulina, this recipe turns a magical, natural shade of blue. Before making, see notes below on how to make blueberry powder.
- 1/2 c. old fashioned oats
- 1 tsp. blitzed blueberry powder (see notes to make)
- heaping 1/8 tsp. spirulina powder (what is spirulina?)
- pinch of kosher salt
- a couple of grates of fresh lemon zest
- about 1/2 c. drinking water
- 2 tsp. packed brown sugar, or to taste
- splash of milk (cow or plant-based)
- unsweetened shredded coconut (optional)
- a sprinkle of granola (optional)
- a couple of roughly chopped pecans (optional)
- a pinch of chia seeds (optional)
To make the night before:
- Add all overnight oat ingredients to a serving bowl or bowl with a lid. Pour just enough water to wet all the oats, about 1/2 cup, but no more. Cover and refrigerate until morning.
- The morning of, add brown sugar to taste and milk for creaminess. Top with optional toppings and serve chilled.
To make days in advance:
- Add all the overnight oat ingredients to individual jars with a lid, omitting the water and including the brown sugar. This can be done up to 3 weeks in advance.
- The night before eating, soak in just enough water to barely cover the top. The morning of, add milk to reach desired creaminess. Top with optional toppings and serve chilled.
To make the blueberry powder, blitz a package of freeze-dried blueberries (I use these) in a high-powered blender or food processor until a fine powder. Humidity may cause the blueberries to stick together. In that case, add a pinch of oats to the blender to help absorb the extra moisture. Store in an airtight container.
To make a large batch for multiple people at one time, size this recipe up as needed and make in a container with a lid large enough to hold the contents. Soak and assemble as directed.