Vegan Lemon Poppy Seed Overnight Oats (Printable)

Creamy tangy overnight oats with fresh lemon and poppy seeds. Easy plant-based breakfast ready in minutes.

# 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 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 sea salt. Stir well to fully incorporate all ingredients until evenly distributed.
02 - Cover the mixture tightly and refrigerate overnight, or for at least 6–8 hours, until the oats have absorbed the liquid and the mixture has thickened to a creamy consistency.
03 - Before serving, stir the oats again. If the mixture is too thick, add a splash more plant milk to reach your desired consistency. Divide between two bowls or jars and top with coconut yogurt, fresh berries, sliced almonds, or extra lemon zest if desired. Serve chilled.

# Expert Tips:

01 -
  • Wake up to breakfast thats already waiting for you
  • The lemon flavor becomes more vibrant overnight, not less
  • Texture thats somehow both creamy and satisfyingly chewy
02 -
  • These oats keep for 3-4 days in the fridge, so you can meal prep without worries
  • The lemon flavor actually intensifies overnight, so do not be afraid to add the full amount of zest
  • If your chia seeds are not gelling, make sure you are stirring them well and giving enough time
03 -
  • Grate your lemon zest before juicing the lemon, it is so much easier to handle
  • Use a microplane if you have one, it catches only the bright yellow part and leaves the bitter pith behind
  • Double the batch and portion into mason jars for grab-and-go breakfasts all week

Go back