Ingredients
For the oats:
- ½ cup rolled oats
- 1 tablespoon chia seeds
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- ½ teaspoon almond extract or vanilla extract
- ½ cup unsweetened almond milk or milk of choice
- ½ cup plain Greek yogurt or skyr
- 1 –2 teaspoons maple syrup optional, to taste
For layering & topping:
- ½ cup fresh blueberries plus more for garnish
- ¼ cup Greek yogurt for topping
- 1 tablespoon unsweetened coconut flakes
- Extra lemon zest for garnish
Instructions
- In a medium bowl or jar, stir together oats, chia seeds, lemon zest, lemon juice, almond extract, milk, yogurt, and maple syrup until well combined.
- Cover and refrigerate for at least 4 hours or overnight.
- When ready to serve, give the oats a stir. Press sliced blueberries onto the inside of a clear glass or jar if desired.
- Layer: oats, yogurt, blueberries. Repeat once.
- Top with a dollop of yogurt, coconut flakes, lemon zest, and extra blueberries.
- Enjoy chilled.
Notes
- Use rolled oats, not quick oats, for the BEST texture.
- Sweeten to taste based on your yogurt and fruit, some won’t need added syrup.
- Feel free to blend the base mixture for a smoother, pudding-like version.
- For dairy-free: use coconut or almond yogurt and plant-based milk.