Breakfast recipe
Creamy blueberry lemon overnight oats with yogurt, chia, and a fresh crunchy topping for busy mornings.
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Ingredients
2l mixing bowl with cover for each two-serving batch, knife and chopping board, spoon and fork, kitchen scales and measuring jug, one 500ml lidded pot or bowl per serving, fine zester
Method
Use one 500ml covered pot per serving and a 2l covered mixing bowl for each batch of up to two servings. For larger households, divide all ingredients between batches first; in each step use that batch’s share of the displayed total amount. Rinse the blueberries and reserve 30g. Wash the lemon and measure 2g finely grated yellow zest, avoiding the white pith. Save the unused lemon for another meal.
Stir oats, 200ml milk, yoghurt, chia seeds and all the measured lemon zest in a lidded container for 1 minute.
Fold in remaining 90g blueberries, cover and chill for at least 8 hours or overnight. Keep reserved berries refrigerated separately.
Stir, adding optional milk a little at a time up to 30ml if needed. Divide between the planned servings and add all reserved blueberries. Keep chilled until eating.
