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Lemon Poppy Seed Overnight Oats

Quick and easy lemon poppy seed overnight oats are hearty, rich, and my new favorite way to get a daily dose of Vitamin C. Gluten-free, Vegan, Oil-free.
Course Breakfast
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Method No-Bake
Prep Time 15 minutes
Total Time 15 minutes
Servings 3 people
Calories 301kcal
Author Caitlin Shoemaker



  • Wet Ingredients: Add the coconut milk, water, lemon juice, lemon zest, maple syrup, vanilla, and salt to a large bowl. Whisk well, until evenly incorporated.
  • Mix: Add the oats, chia seeds, and poppy seeds to the bowl and mix well. Let sit for at least 5 minutes, to allow the oats and chia seeds to absorb some of the liquid. Then, mix again to incorporate the extra liquid sitting on top.
  • Store & Serve: Transfer the oatmeal to jars or other containers, then store in the fridge for at least 4 hours, preferably overnight. Top as desired and enjoy cold or warm; leftovers will keep in the fridge for up to 5 days.


  • Non-dairy Milk: I highly recommend using full-fat coconut milk for the best texture. If you are substituting with another non-dairy milk that’s lower in fat, I would also add ½ cup of vegan yogurt to the oats to add more creaminess.
  • Stovetop Instructions: Make my stovetop Lemon Poppyseed Oatmeal instead!
  • Protein Powder: For a protein boost, add 1 scoop of vanilla protein powder in with the dry ingredients. Add an additional 2 tablespoons of water or plant milk and reduce or omit the sweetener if your powder is sweetened


Calories: 301kcal | Carbohydrates: 53g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 202mg | Potassium: 291mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 3mg