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Vegan Lemon Poppy Seed Overnight Oats

Vegan lemon poppy seed overnight oats combine rolled oats, chia, and bright lemon in a no-cook breakfast. Refrigerate the mixture until thick and creamy, then serve cold.
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Prep Time 10 minutes
Chilling 6 hours
Total Time 6 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats old-fashioned
  • 1 tablespoon chia seeds
  • 1 teaspoon poppy seeds
  • 0.125 teaspoon salt
  • 1.5 cups plant milk unsweetened, unflavored
  • 2 tablespoons pure maple syrup
  • 1 lemon medium, finely grated zest and 1 tablespoon juice
  • 0.5 teaspoon vanilla extract

Equipment

  • 2 16-ounce jars or containers

Method
 

  1. In a medium bowl, stir together the oats, chia seeds, poppy seeds, and salt.
  2. Mix in the plant milk, maple syrup, lemon zest, lemon juice, and vanilla until evenly combined.
  3. Divide the mixture between two 16-ounce jars or containers and cover.
  4. Refrigerate for at least 6 hours or overnight.
  5. Stir the oats.
  6. Serve cold.

Notes

For an even texture, stir the mixture well before dividing it into the jars. Refrigerate for up to 4 days; freezing is not recommended. For a nut-free option, choose oat or soy milk if your usual plant milk contains nuts.