These lemon drizzle overnight oats taste like a fresh lemon drizzle cake, except you eat them for breakfast. Creamy soaked oats layered with bright lemon curd, blueberries and a little crunch on top.
There is no cooking and barely any morning effort: stir everything together the night before, and the oats soften into a thick, spoonable breakfast while you sleep.
The lemon curd is what makes it special. A thin swirl in each layer keeps every spoonful bright. Store-bought curd works perfectly, or use homemade if you have it.
Ingredients
- 100 g (1 cup) rolled oats
- 250 ml (1 cup) milk, any kind
- 120 g (½ cup) Greek yoghurt
- 2 tbsp chia seeds
- 2 tbsp honey or maple syrup
- Zest of 1 lemon
- 1 tbsp lemon juice
- ½ tsp vanilla extract
To layer and top
- 4 tbsp lemon curd
- 80 g (½ cup) fresh blueberries
- 2 tbsp granola
- Fresh mint leaves, to serve
Instructions
- Mix the base: Combine the oats, milk, yoghurt, chia seeds, honey, lemon zest, lemon juice and vanilla in a large bowl. Stir well so everything is evenly distributed.
- Layer: Divide half the oat mixture between two jars. Spoon 1 tablespoon of lemon curd over each, then add the remaining oats and another tablespoon of curd on top.
- Chill: Cover and refrigerate for at least 6 hours, or overnight. The oats are ready when they are thick, soft and creamy — not soupy.
- Serve: Top each jar with blueberries, granola and mint. Eat cold, straight from the fridge.
Tips for the best result
- Rolled oats give the best texture. Instant oats turn mushy; steel-cut oats stay too chewy.
- Taste the base before chilling — add a touch more honey if your lemon curd is very tart.
- Make a double batch in a large container and portion into jars in the morning to save washing up.
Storing and reheating
Keep the jars covered in the fridge for up to 3 days. Add the granola and fresh berries just before serving so they stay crisp.
Frequently asked questions
Can I make these dairy-free?
Yes. Use oat or almond milk and a dairy-free yoghurt. Most lemon curd contains butter and egg, so look for a vegan curd.
Why are my overnight oats watery?
The chia seeds and yoghurt do the thickening, so do not skip them. If it still looks thin, the oats need a longer chill — give them the full 6 hours.
Can I use frozen blueberries?
Yes, thaw them first and drain off the juice, or they will tint the oats purple and add extra liquid.
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