Vegan Lemon Poppy Overnight Oats (Print View)
Creamy tangy overnight oats with fresh lemon and poppy seeds. Easy make-ahead plant-based breakfast that's refreshing and satisfying.
# 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 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
# How to Make It:
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 sea 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 Tips:
01 -
- Breakfast literally makes itself while you sleep
- That lemon poppy seed flavor you love in muffin form but better
02 -
- The texture thickens dramatically overnight so dont panic if it looks liquid at first
- Lemon zest is where the real flavor lives so dont be shy with it
03 -
- Roll your lemon on the counter before cutting to max out juice
- Use certified gluten-free oats if that matters for you