Vegan Lemon Poppy Seed Overnight Oats
by: claire cary
Looking for the perfect breakfast to meal prep? These lemon poppy seed vegan overnight oats are made with yogurt for an easy breakfast. Made with simple, pantry staple ingredients!
Ingredients
- 1 cup quick oats
- 3/4-1 cup cup non-dairy milk*
- 1 tablespoon poppy seeds
- 1-2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- ¼ cup greek or non-dairy yogurt
- 2 tablespoons lemon juice about 1 large lemon
- 1 tablespoon lemon zest optional
- Pinch of salt
Instructions
- Add all ingredients to a large mixing bowl or tupperware container and mix together well.
- Cover and let sit in the fridge overnight or for at least 2 hours to thicken.
- Stir and serve with fresh blueberries and extra yogurt if desired.
Notes
If you're using yogurt that is sweetened, you may want to cut back on the maple syrup to just 1 tbsp. I used unsweetened yogurt so 2 tbsp was perfect.
If you prefer your oats on the thicker side, start with 3/4 cup of milk and add more as needed after they have thickened. The yogurt and maple syrup adds moisture too, so avoid adding too much milk because you don't want the oats to be too liquidy.
Serving: 1cup / Calories: 268kcal / Carbohydrates: 38.8g / Protein: 9.8g / Fat: 5g / Fiber: 4.9g / Sugar: 5.5g
