Vegan Lemon Poppy Seed Oats (Printable)
Creamy oats blended with lemon zest and poppy seeds for a fresh, plant-based morning boost.
# 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
# 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 -
- It's like having dessert for breakfast without the sugar crash
- The lemon zest makes your whole kitchen smell incredible while prepping
- Morning you will thank evening you for making ahead
02 -
- The chia seeds keep absorbing liquid, so these will stay good in the fridge for 3-4 days if you want to batch prep
- If you're not a fan of texture, give the oats a quick pulse in a food processor before soaking
- Room temperature oats taste completely different than chilled ones, and not in a good way
03 -
- Roll the lemon on your counter before zesting and juicing to get way more out of it
- Taste before refrigerating and adjust the lemon or maple syrup while you can still fix it easily