Vegan Lemon Poppy Seed Overnight Oats (Print Version)
Creamy tangy overnight oats with fresh lemon and crunchy poppy seeds. Easy make-ahead vegan breakfast that's perfect for busy mornings.
# 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
# Directions:
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 the mixture has thickened and achieved a creamy consistency.
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.
# Insider Tips:
01 -
- Breakfast practically makes itself while you sleep, turning busy mornings into something to look forward to instead of dread
- That lemony brightness wakes up your taste buds better than coffee ever could
02 -
- Chia seeds keep absorbing liquid, so what seems too loose at night will be perfect by morning
- Lemon zest contains all the aromatic oils—that's where the real flavor lives, not just the juice
03 -
- Grate your lemon zest before juicing—it's infinitely harder to get zest from a squeezed lemon
- Use a microplane if you have one, it catches only the bright yellow part and leaves the bitter pith behind