Vegan Lemon Poppy Seed Oats (Printable version)
Tangy oats with lemon zest and crunchy poppy seeds for a vibrant, plant-based start to your day.
# 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 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 sea salt.
02 - Stir well to fully incorporate all ingredients until evenly distributed.
03 - Cover and refrigerate overnight, or at least 6-8 hours, until mixture has thickened and achieved creamy texture.
04 - Before serving, stir again. If oats are too thick, add a splash more plant milk to reach 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 advice:
01 -
- The lemon cuts through the richness like sunshine on a cloudy morning, making each spoonful feel impossibly light
- Prep it once and breakfast is waiting for you, which feels like a small act of future kindness to yourself
02 -
- Maple syrup can be swapped with agave or date syrup if thats what you have in your pantry
- Use coconut milk instead of almond milk for a richer, creamier texture that feels almost indulgent
03 -
- Zest your lemon before juicing it—much easier to handle when its still whole and firm
- If the oats are too thick in the morning, stir in plant milk one tablespoon at a time until perfect