breakfast:
lemon blueberry and coconut overnight oats
Published 30th August 2022
Mornings can be such a rush and quite chaotic at times.
I speak to a lot of clients who skip breakfast for this exact reason, despite the fact that they are actually hungry for breakfast. Over night oats or Bircher muesli are a great make ahead breakfast that saves time, ensuring you can get your brekky in, or at least grab a jar out of the fridge to take with you to work or school drop off.
The kids love these too, and if you spend half your morning getting breakfast ready for kids, try making these into little jars and encourage the kids to help themselves. I now prep jars for a few days and the girls just help themselves, meaning, I don’t need to make their brekky!! Win!
A few weeks ago, I was staring on the deck in the sun with a coffee looking at our lemon tree, that was laden with fruit, wondering what I was going to do with all the lemons… then, out of nowhere, this idea jumped into my head, a lemon and blueberry, cheesecake-type overnight oats and this is exactly that! If you wanted a bit more cheesecake-y, you could add some cream cheese.
When I first made these, I gave them to the kids as an afternoon tea snack and they absolutely devoured them. The girls now have them for breakfast on the daily.
Enjoy xx
Ingredients:
Makes 3 jars
3/4 cup rolled oats
2 tbs LSA
2 tbs chia seeds
2 tbs dessicated coconut, toasted
1 cup milk of choice (I used oat)
1/4 cup lemon juice
1 tsp vanilla
2 tbs maple syrup
zest of 1 lemon, finely grated
4 tbs Greek yoghurt
1 cup of blueberries (fresh or frozen)
2 tbs slivered almonds, toasted
Method:
Place oats, LSA, chia and toasted coconut into a bowl and mix to combine.
Add lemon zest, vanilla, maple syrup, milk and lemon juice and mix to combine. Add yoghurt and mix well.
Divide mixture between 3 jars, layering some blueberries in between the oat mixture.
Top with blueberries, toasted almonds and lemon zest.