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Blueberry Lemon Ricotta Overnight Oats

Creamy overnight oats with ricotta, lemon zest, and blueberries—quick, bright, and perfect for meal prep.
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Prep Time 8 minutes
Total Time 6 hours 8 minutes
Servings: 1 jar
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Oats Base
  • 1/2 cup old-fashioned rolled oats
  • 1 tbsp chia seeds optional
  • 2/3 cup milk dairy or non-dairy
  • 1/4 cup ricotta cheese
  • 2 tsp honey or maple syrup plus more to taste
  • 1 tsp vanilla extract
  • 1 tsp lemon zest from 1 lemon
  • 1 pinch salt
Toppings
  • 1/2 cup blueberries fresh or thawed frozen
  • 1 tbsp sliced almonds optional

Equipment

  • Mason jar or container with lid
  • Measuring cups and spoons
  • Microplane or zester

Method
 

  1. Add oats, chia (if using), milk, ricotta, honey, vanilla, lemon zest, and salt to a jar.
  2. Stir thoroughly until the ricotta is evenly mixed and the oats are fully moistened.
  3. Cover and refrigerate for at least 6 hours, ideally overnight.
  4. In the morning, stir again. If it’s too thick, add a splash of milk.
  5. Top with blueberries and optional almonds right before eating.

Notes

Make it sweeter: Add 1–2 more teaspoons honey if needed. Swap fruit: Try strawberries or raspberries. Meal prep: Best within 3 days. Texture tip: Use rolled oats for the best bite.