Blueberry Orange Lavender Overnight Oats (No Added Sugar!)

There may be some truth to the adage that April showers bring May flowers. Why not bring the floral goodness early with this recipe for blueberry …

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PREP TIME 10 mins
COOK TIME 10 mins
TOTAL TIME 20 mins
COURSE Breakfast
CUISINE American
CALORIES 409 kcal


  • 200 grams frozen blueberries, partially thawed
  • 1 T orange juice (fresh squeezed)
  • ½ T chia seeds
  • ½ c rolled oatmeal, dry
  • ½ c plain, unsweetened Greek yogurt (low-fat)
  • ¼ c milk, 2%
  • ¼ t dried culinary lavender
  • ¼ t orange zest


  • Combine the blueberries and orange juice in a small saucepan. Cook over medium heat, stirring occasionally until the blueberries are fully thawed and can easily be mashed with a potato masher. It will take 5-10 minutes.
  • After mashing the blueberries, stir in the chia seeds. Let sit for 5-10 minutes to give it time to thicken. While it sits, work on the oatmeal.
  • Combine the oats, yogurt, milk, lavender, and orange zest in a bowl. Mix well to thoroughly combine.
  • Put half of the oat mixture into the bottom of a wide-mouth pint canning jar.
  • Layer half of the blueberries on top of the oats in the jar.
  • Add the rest of the oat mixture to the jar, followed by the rest of the blueberry mixture. You can top with additional fresh or frozen blueberries, if desired. (This is optional and not included in the calorie information.)
  • Put the lid on the jar and refrigerate overnight. Enjoy them in the morning!

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