lemon bar overnight oats – the ultimate summer (meal prepped) morning treat

I’m going to be honest — it took me a few tries to hop on the overnight oats train. Flavor, texture, and honestly, the cold part gave me the ick at first. But when the girlies love something, I want to give it a solid chance before moving it to the “never eat this food again” list in my head.

So, I started a little fck around and find out* approach — trying to turn some of my favorite no-bake desserts into overnight oat parfaits — and now, well… me and overnight oats are besties.

Maybe it’s just me, but I am a total hoe for lemon bars. Really, any lemon dessert — especially in the summer. So it was kind of a no-brainer to come up with this recipe, and you could say I’m officially obsessed.

FYI: you don't have to scroll for the recipe - it's right here below

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lemon bar overnight oats recipe

makes: 4 servings

Make Overnight Oat Mixture: In a large bowl, mix:

• 1 ½ cups rolled oats

• ½ cup chia seeds

• 2 cups Greek yogurt

• 1 ½ cups milk

• ¼ cup maple syrup

Place mixture in the fridge and let sit for 1 hour.

Make Yogurt Topping: Mix together:

• 2 cups plain Greek yogurt

• ½ cup powdered sugar

• 1 tsp vanilla extract

Assemble the parfait jars:

1. Add lemon curd to the bottom of the jar.

2. Next, add a thick layer of overnight oats.

3. Then, add the yogurt topping.

4. Last, sprinkle with crumbled graham crackers or vanilla wafers (if making these for meal prep breakfasts, add this step right before eating so they don’t get soggy).

Store in the fridge for up to a week.

lemon bar overnight oats

if you like this recipe and want a similar vibe but different flavor - - I would try my tiramisu overnight oats.

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lemon curd recipe

Ingredients:

• 3 large eggs

• ½ cup (100g) granulated sugar

• ¼ cup (60ml) fresh lemon juice (about 2 lemons)

• 1 tablespoon lemon zest

• 4 tablespoons (56g) unsalted butter, cut into small cubes

• Pinch of salt

  
  

Instructions:

1. In a small saucepan (non-reactive), whisk together lemon zest and sugar. Use your fingers to activate the oils from the lemon peel.

2. Place over medium-low heat and cook lemon juice and sugar mixture. Stirring constantly with a silicone spatula, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes). Do not let it boil.

3. Move to low temp and add in eggs slowly and stirring constantly. you can remove pot from eat for a few seconds if eggs seems to be scrambling.

4. Remove from heat and stir in the butter until fully melted and the curd is silky.

5. Strain through a fine-mesh sieve into a clean bowl to remove zest and any cooked egg bits (optional, but makes it extra smooth).

6. Let cool completely, then store in a jar in the fridge for up to 1 week.

#breakfastideas #overnightoats #lemonbars #mealprep #mealpreprecipes #summerrecipes