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Blueberry No-Bake Yogurt Dessert With Honey and Oats – A Fresh, Easy Treat

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups plain Greek yogurt (2% or whole milk for extra creaminess)
  • 1 1/4 cups fresh blueberries (or frozen, thawed and patted dry)
  • 1/2 cup rolled oats (old-fashioned), lightly toasted if you like
  • 3–4 tablespoons honey, plus more for drizzling
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest (optional but brightens the flavor)
  • Pinch of salt
  • 2 tablespoons chopped nuts or seeds (optional: almonds, pecans, or pumpkin seeds)
  • 2 tablespoons shredded coconut (optional)

Method
 

  1. Prep the blueberries: Rinse and dry the blueberries. If using frozen, thaw and pat dry to avoid excess moisture.
  2. Toast the oats (optional): In a dry skillet over medium heat, cook the oats for 3–4 minutes until lightly golden and nutty. Let cool.
  3. Mix the yogurt base: In a bowl, stir together the Greek yogurt, honey, vanilla, lemon juice, lemon zest, and a pinch of salt until smooth. Taste and adjust sweetness.
  4. Layer the dessert: In glasses, jars, or a small dish, add a layer of oats, then spoon in the yogurt. Scatter blueberries on top. Repeat the layers until you reach the top.
  5. Add crunch: Sprinkle nuts or seeds and coconut over the final blueberry layer.
  6. Finish with honey: Drizzle a little honey over the top for shine and extra sweetness.
  7. Chill briefly: Refrigerate for 15–30 minutes to let the layers settle and the oats soften slightly (or enjoy right away for extra crunch).