“Remember, this is supposed to be fun,” a much older and wiser friend told Kev during a recent conversation lamenting the hard parts about updating a 50-year-old cabin. This is a lesson we’ve learned over and over again in our young adult life—to remember to infuse the hard parts with something else.
We forgot how to laugh, Kev and I, after we had Hal when we were deep in the thick of things without much sleep. Ping pong seemed to help with that. I’ve felt that here, on the internet, forgetting how to hold this space, sometimes too tightly, too nervously, too buttoned-up, and other times, not at all. I’ve felt it through the sleepy sludge of breakfast time, eating the same old oats for the 43rd day in a row. What a silly thing to forget to do—to forget to have fun. Bright Blue Blueberry Lemon Overnight Oats seems to be helping with that.
There’s a whole lot of communal hard, heavy things in life right now, necessary things to wade through and not set aside. I think, I hope, there’s space for a little brightness too. Like adding spirulina and blitzed freeze-dried blueberries to turn your overnight oats into the most magical, natural shade of blue—blue like the middle of Kev’s eyes and Linnie’s, too, blue like my favorite chambray dress worn on repeat, blue like the sky that makes everyone happy.
The idea for these Bright Blueberry Lemon Overnight Oats was birthed on the same trip that ushered this toasted golden oatmeal recipe into the world after eating these Purely Elizabeth Vibrant Oat Cups every morning for a week. Maybe a little hippy for the faux, I think you’ll fall in love with this happy bowl as much as we have. PS: Don’t skip the lemon zest as it tames the flavor of the spirulina.
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 and buying)
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. You can also buy blueberry powder here and here. It’s great for adding in smoothies too!
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.
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