Vegan Lemon Poppy Seed Overnight Oats (Printer-friendly)
Creamy, tangy overnight oats infused with fresh lemon and crunchy poppy seeds—a refreshing, plant-based breakfast that's easy to prepare ahead.
# What you'll 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 tablespoons chia seeds
04 - 2 tablespoons maple syrup
05 - 1 tablespoon poppy seeds
06 - 1 teaspoon pure vanilla extract
07 - Zest of 1 large lemon
08 - 2 tablespoons freshly squeezed lemon juice
09 - Pinch of sea salt
→ Optional Toppings
10 - Coconut yogurt
11 - Fresh berries
12 - Sliced almonds
13 - Extra lemon zest
# Method:
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, ensuring the chia seeds are evenly distributed throughout the mixture.
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 Tips:
01 -
- Feels like eating lemon pound cake for breakfast but without any of the guilt or post sugar crash
- The texture becomes impossibly creamy, almost like pudding, with absolutely zero cooking effort
02 -
- The chia seeds will continue absorbing liquid overnight, so don't panic if it looks too liquid at first, it thickens beautifully
- Fresh lemon zest makes a massive difference compared to bottled juice, the oils in the zest carry all the perfume
03 -
- If you're scaling this for meal prep, mix everything in individual jars so they're ready to grab and go
- Grate the lemon before you juice it, otherwise you'll struggle to get the zest off a squeezed lemon