Vegan Lemon Poppy Oats (Printable)
Tangy oats infused with lemon zest and poppy seeds, ready chilled for an easy plant-based start.
# What You'll Need:
→ Oats Base
01 - 1 cup rolled oats (gluten-free if desired)
02 - 1 1/4 cups unsweetened almond 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
# How to Make It:
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 Hacks:
01 -
- The prep happens tonight while you are awake anyway, leaving zero morning decisions
- That lemon poppy combination hits the same nostalgic notes as the muffin but without any oven time
02 -
- The chia seeds will keep absorbing liquid overnight, so what looks slightly loose at night becomes perfect by morning
- Lemon intensity fades as it sits, so grate a little extra zest right before serving if you miss that brightness
03 -
- Use a microplane for the lemon zest instead of a box grater, you get more zest and less pith
- Stir once more halfway through the night if you happen to be up, it prevents any chia clumping