Vegan Lemon Poppy Overnight Oats (Printable)
Creamy, tangy oats with lemon and poppy seeds. Refreshing plant-based breakfast that's easy to prepare ahead.
# What You Need:
→ Oats Base
01 - 1 cup rolled oats (gluten-free if desired)
02 - 1 1/4 cups unsweetened almond milk (or other plant milk)
03 - 2 tbsp chia seeds
04 - 2 tbsp maple syrup
05 - 1 tbsp poppy seeds
06 - 1 tsp pure vanilla extract
07 - Zest of 1 large lemon
08 - 2 tbsp freshly squeezed lemon juice
09 - Pinch of sea salt
→ Optional Toppings
10 - Coconut yogurt
11 - Fresh berries
12 - Sliced almonds
13 - Extra lemon zest
# Steps:
01 - In a medium bowl or jar, combine rolled oats, almond milk, chia seeds, maple syrup, poppy seeds, vanilla extract, lemon zest, lemon juice, and a pinch of salt.
02 - Stir well to fully incorporate all ingredients until evenly distributed.
03 - Cover and refrigerate overnight, or at least 6–8 hours, until thickened and creamy.
04 - Before serving, stir again. If the oats are too thick, add a splash more plant milk to reach your desired consistency.
05 - Divide between two bowls or jars. Top with coconut yogurt, fresh berries, sliced almonds, or extra lemon zest if desired. Serve chilled.
# Expert Advice:
01 -
- The lemon wakes up your palate like nothing else while staying refreshing and light
- Meal prep becomes something you actually look forward to eating
02 -
- Lemon zest loses potency quickly, so grate it right into the mixture
- The texture continues to develop, so these keep well for up to three days
03 -
- Use a microplane for the finest, most flavorful lemon zest
- Prep several jars at once for grab and go breakfasts all week