Lemon Poppyseed Oatmeal
This Lemon Poppyseed Oatmeal is made with hearty steel cut oats, non-dairy milk, lemon juice, and poppy seeds for a naturally creamy and filling breakfast!
- Prep Time: 5 Minutes
- Cook Time: 25 Minutes
- Total Time: 30 minutes
- Yield: Serves 2 - 4 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 cup (175 g) steel-cut oats*
- 4 cups (940 ml) non-dairy milk
- Juice of 1 large or 2 small lemons
- 2 tablespoons grade A maple syrup (or other sweetener of choice), plus more to taste
- 1 teaspoon vanilla extract
- Generous pinch of salt
- 1 1/2 tablespoons poppy seed
Instructions
- Add the oats, milk, lemon juice, maple syrup, vanilla, and salt to a large, non-stick pot over high heat. Bring to a boil, then reduce the heat to medium-low to keep at a simmer.
- Cook for 20 to 25 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot. Turn off the heat once the oats are tender and have thickened to your liking, then stir in the poppy seeds. Add any additional sweetener to taste, if necessary.
- Serve as desired; store leftovers in the fridge for up to 5 days.
Notes
- Time Saving Hacks: steel-cut oats will cook in about half of the time when soaked overnight in water! Simply place your oats in a large bowl with double the water and stick it in the fridge before you go to bed. Drain and rinse the oats, then add them to a pot with the remaining ingredients 🙂
- Substitutions: I enjoy this recipe best with steel-cut oats, but it can also be made with quick-cooking or rolled oats; if you choose to use one of those, reduce the cooking liquid to 2 cups and simmer the oats for 5 to 10 minutes, until your desired creaminess is reached. You can also replace up to half of the non-dairy milk with water for a less creamy version.
Find it online: https://frommybowl.com/lemon-poppyseed-oatmeal/