Lemon Meringue Overnight Oats
with Puffed Quinoa
These wholesome overnight oats boast the zesty lemon flavor and the silky vanilla topping of a beloved lemon meringue pie. Sweet, crispy quinoa adds a touch of crunch, mimicking the buttery crust of the classic lemon tart.
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INGREDIENTS
- 1 tbsp vanilla powder (divided)
- 1 lemon, zested (divided)
- 1 tbsp agave (divided)
- 2 cup gluten-free rolled oats
- 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Vanilla Yogurt
- 1/4 cup puffed quinoa
- Salt*
- 2 cup non-dairy milk*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
Whisk together non-dairy milk, just 1 tsp vanilla powder, just half the lemon zest, and a pinch of salt in large bowl or container with lid. Stir in just half the agave and oats, cover, and refrigerate oats overnight or for at least 8 hours. Stir together yogurt and remaining lemon zest in medium bowl. Cover and refrigerate until serving. (TIP: Keep remaining vanilla powder for your own use.)
In small bowl, combine puffed quinoa, remaining agave, and a pinch of salt and stir until quinoa is well-coated. Divide overnight oats between 4 serving dishes. Top with vanilla-lemon yogurt and puffed quinoa.
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