4 Serving
Breakfast
Lemon Poppy Overnight Oats
with Dried Blueberries & Almonds
Your favorite muffin meets convenience in the form of these bright, delicious overnight oats, which are full of fiber and can help lower cholesterol. Sweet dried blueberries complement tart lemon and earthy poppy seeds, while sliced almonds add a satisfying crunch.
SERVINGS
PREP & COOK TIME
5 min
CALORIES
330
FAT
12g
CARBOHYDRATES
49g
PROTEIN
9g
Get Recipes Delivered
INGREDIENTS
- 2 cups gluten-free rolled oats
- 1 tbsp agave
- 1 tbsp poppy seeds
- 1 lemon, juiced
- 1/2 cup sliced almonds
- 1/4 cup dried blueberries
- Salt*
- 2 cups non-dairy milk*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: tree nuts (almond)
SERVINGS
PREP & COOK TIME
5 min
CALORIES
330
FAT
12g
CARBOHYDRATES
49g
PROTEIN
9g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the overnight oats
Combine oats, agave, non-dairy milk, poppy seeds, lemon juice, and a pinch of salt in large bowl or container with lid. Stir, cover, and refrigerate oats overnight or for at least 8 hours.
2
Serve
Divide overnight oats between 4 serving dishes. Top with almonds and dried blueberries.
SIMILAR RECIPES
SOLD OUT
2 or 4 Serving
Dinner
Crispy Potato Skillet with Snap Pea Slaw & Sour Cream
40 Mins
/
430 Calories
SOLD OUT
4 Serving
Breakfast
Matcha Overnight Oats with Pecans & Vanilla Yogurt
5 Mins
/
370 Calories
SOLD OUT
4 Serving
Breakfast
Cardamom Overnight Oats with Plums & Fig Preserves
5 Mins
/
320 Calories
SOLD OUT
4 Serving
Breakfast
Peach Melba Overnight Oats with Strawberry Jam & Almonds
5 Mins
/
330 Calories
