Vegan Lemon Poppy Overnight Oats (Printable Version)
Creamy, tangy overnight oats infused with fresh lemon and crunchy poppy seeds—a refreshing, plant-based breakfast that's easy to prepare ahead.
# Ingredient List:
→ 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:
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 Tips:
01 -
- Tastes like lemon poppy seed muffin batter but happens to be incredibly good for you
- Morning yourself wins when breakfast is waiting ready to eat in the fridge
- The chia seeds create this pudding like texture that makes it feel indulgent
02 -
- The mixture might look too liquidy when you first mix it but chia seeds absorb so much liquid overnight
- Lemon zest contains all the aromatic oils so do not skip it even if you think it is fussy
- These keep well for 3 to 4 days in the fridge so you can meal prep a whole week at once
03 -
- Roll the lemon on the counter before juicing to get every last drop out
- Toast the poppy seeds in a dry pan for 2 minutes beforehand for a nuttier flavor