Vegan Lemon Poppy Seed Overnight Oats (Print Version)
Creamy, tangy overnight oats with lemon and poppy seeds. Easy plant-based breakfast that's ready when you wake up.
# 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 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
# Step-by-Step Guide:
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 Suggestions:
01 -
- Feels like lemon cake for breakfast but keeps you full for hours
- Makes week mornings feel effortless and just a little special
02 -
- Chia seeds keep expanding, so do not panic if it looks thick in the morning
- Lemon flavor mellows overnight, so zest generously if you love bright citrus
03 -
- Zest your lemon before squeezing, way easier to handle
- Room temperature ingredients mix more smoothly