I’m not totally new to mealprep, but I still struggle with some aspects. For instance, making meals easy enough while working through the other, more arduous aspects. Thankfully, this blueberry lemon oatmeal couldn’t be easier – just put the ingredients in bowls, and you’re done. It also has a lot of flavor, and isn’t too big for breakfast or too small for lunch.
The only ingredient that may be difficult is the lemon zest. If you have a rasp-style grater, like a microplane, it’s what I recommend using. Regardless, you’ll want your zest to be in very small pieces, or it’ll provide an unpleasant texture. If you don’t have a zesting tool, you can just skip the zest. It won’t be as good, but it’ll still be good.
You can cut the calories by replacing the milk with a lower-calorie version. I wouldn’t use water since it lacks flavor, but pretty much any milk should work. Coconut milk is high-calorie and might be a bit strong, but making an alternate version with it and almonds sounds lovely.
The recipe doesn’t go into detail about ingredient order. I don’t think it matters, but adding the more colorful ingredients last is what I prefer. I also don’t stir them in until I’m ready to eat; the visual appeal doesn’t last if you stir everything before refrigerating.
Also, be sure your bowls are rounded and aren’t too “shallow”. Basically, you want the oats to be submerged or they might be under-soaked later on. If you need to add liquid to make that happen, no big deal; it’s much better than having chewy oats.
If you like this meal prep for blueberry lemon oatmeal, or you just want more oats in your life, consider checking out my recipe for honey butter oatcakes.
Ingredients
1 cup rolled oats, 108 grams
1 cup frozen blueberries*, 150 grams
1 lemon, zested, 6 grams
2 tsps cinnamon, 5 grams
1/2 tsp kosher salt, 3 grams
4 tsps sugar**, 21 grams
1 cup whole milk, 230 grams
Makes 4 moderate bowls of overnight oats
Preparation
Add 1/4 of each ingredients to a small bowl. Repeat three times to make four bowls of oatmeal.
You can probably make one giant bowl of oatmeal, but I’ve never tried, and wouldn’t necessarily recommend it. Making two large bowls sounds much more reasonable.
However you divide the ingredients, cover the bowls and place in the fridge overnight***. To serve, just remove from the fridge and enjoy.
Notes
* You can probably use fresh for this, but the oats might be slightly dry. Plus you wouldn’t get that thawed blueberry nectar, which would be a shame.
** This might seem like a paltry amount of sugar. However, both the milk and blueberries bring sweetness as well, making it enough for me. If you’re wanting something especially sweet, I recommend increasing the amount of sugar.
*** I’ve eaten these up to three days afterwards, and haven’t noticed any significant drop in quality. I’m not sure how they would be after four or more days, though. Thankfully this only makes four servings, so eating them by then shouldn’t be an issue.
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