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Lemon Poppy Overnight Oats

with Dried Blueberries & Almonds

breakfast

10 minutes or less Oatmeal Bowl Quick and Easy Gluten-Free Soy-Free Breakfast
SERVINGS
4
PREP & COOK TIME
5 min
CALORIES
260
FAT
7g
CARBOHYDRATES
44g
PROTEIN
7g

MAIN INGREDIENTS

  1. 1 lemon
  2. 2 cups gluten-free rolled oats
  3. 4 tsp agave
  4. 2¼ cup non-dairy milk*
  5. 1 tbsp poppy seeds
  6. ¼ cup almonds
  7. ¼ cup dried blueberries
  8. *Not included
  9. For full ingredient list, see Nutrition
Allergens: tree nut
Nutrition

INSTRUCTIONS

1
Prepare the overnight oats

Halve and juice the lemon. In a bowl or container with a lid, combine the lemon juice, oats, agave, non-dairy milk, poppy seeds, and a pinch of salt. Cover and refrigerate the oats overnight or for at least 8 hours.

2
Serve

When you’re ready to eat, divide the overnight oats between 4 serving dishes. Top with almonds and dried blueberries.