Lemon Blueberry Overnight Oats by Julianna Abdallah - Garden of Life

Lemon Blueberry Overnight Oats by Julianna Abdallah - Garden of Life

Indulge in a creamy, delightful, and nutritious breakfast choice infused with the refreshing zest of lemon and the burst of flavor from juicy blueberries. Enhanced with the power-packed goodness of protein powder, this recipe offers a convenient, make-ahead option for busy mornings, ensuring a hassle-free start to your day, whether at home or on-the-go!


Serves: 4



  • 2 cups whole-grain rolled oats
  • 1 scoop Garden of life Raw Organic Vanilla protein powder
  • 2 Tbsp. chia seeds
  • ¼ tsp. salt
  • 2 ½ cups unsweetened almond milk
  • ½ cup non-dairy yogurt (coconut yogurt)
  • 3 Tbsp. pure maple syrup, divided
  • 2 tsp. grated lemon zest, divided
  • 2 cups fresh blueberries, divided
  • 2 Tbsp. lemon juice
  • Fresh mint, to garnish




  1. In a large bowl, combine rolled oats, protein powder, chia seeds, and salt. Use a whisk to mix everything together thoroughly.
  2. Create a well in the center of the mixture, then add almond milk, yogurt, 1 tablespoon of maple syrup, and 1 teaspoon of lemon zest. Mix until all ingredients are well combined. Set the mixture aside.
  3. In a medium skillet, combine 1 1/2 cups of blueberries, the remaining 2 tablespoons of maple syrup, 1 teaspoon of lemon zest, and lemon juice. Bring the mixture to a simmer over medium-high heat. Cover the skillet with a lid and stir occasionally. Allow the blueberries to simmer until they are slightly softened and a syrup forms, which typically takes about 6 to 8 minutes. Once done, set the skillet aside to cool.
  4. Next, in a jar, add 1/4 cup of the oat mixture to each of 4 jars with lids. Top each layer of oats with 1 tablespoon of the blueberry mixture. Repeat this layering process two more times. Cover the jars with their lids and refrigerate them for 8 to 12 hours.
  5. Before serving, top the oatmeal in each jar with the remaining 1/2 cup of blueberries and garnish with fresh mint leaves.