4 Serving
Breakfast
Lemon Poppy Overnight Oats
with Dried Blueberries & Almonds
Tags:
Gluten-Free,
<600 Calories,
Soy-Free
SERVINGS
4
PREP & COOK TIME
5 min
CALORIES
290
FAT
10g
CARBOHYDRATES
43g
PROTEIN
8g
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INGREDIENTS
- 1 lemon, juiced
- 2 cups gluten-free rolled oats
- 4 tsp agave
- 2 cups non-dairy milk (not included)
- 1 tbsp poppy seeds
- ½ cup sliced almonds
- ¼ cup dried blueberries
- Salt*
- Non-dairy milk*
- *Not included
- For full ingredient list, see Nutrition
Allergens: tree nut (almond)
SERVINGS
4
PREP & COOK TIME
5 min
CALORIES
290
FAT
10g
CARBOHYDRATES
43g
PROTEIN
8g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the overnight oats
Add lemon juice, oats, agave, non-dairy milk, poppy seeds, and a pinch of salt to a bowl or container with a lid, and stir. 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.
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