4 Serving
Breakfast
Lemon Poppy Overnight Oats
with Blueberries & Almonds
SERVINGS
PREP & COOK TIME
5 min
CALORIES
260
FAT
7g
CARBOHYDRATES
44g
PROTEIN
7g
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INGREDIENTS
- 2 cups gluten-free oats
- 2 tbsp agave
- 2¼ cups non-dairy milk*
- 1 tbsp poppy seeds
- 1 lemon
- ½ cup sliced almonds
- ¼ cup almond butter
- ½ cup dried blueberries
- *Not included
- For full ingredient list, see Nutrition
Allergens: tree nut
SERVINGS
PREP & COOK TIME
5 min
CALORIES
260
FAT
7g
CARBOHYDRATES
44g
PROTEIN
7g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the overnight oats
In a bowl or container with a lid, combine the oats, agave, non-dairy milk, poppy seeds, juice from the lemon, and a pinch of salt. Cover and refrigerate the oats overnight or for at least 8 hours.
2
Serve
Divide the overnight oats into 4 serving dishes. When you’re ready to eat, top with the almonds, dried blueberries, and almond butter.
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