Lemon Overnight Oats
A refreshing and nutritious breakfast made with oats, lemon, and creamy yogurt!
Equipment
- Mixing Bowl
- Mason jars or airtight containers
- Saucepan
Ingredients
- 1 medium fresh lemon
- 1 cup rolled oats
- 1 tablespoon ground chia seeds
- 2 teaspoons maple syrup
- 1 cup almond milk
- 1/2 cup plant-based yogurt plain, not sweetened
- 1 tablespoon vanilla protein powder
- 1/2 cup plant-based milk
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch
- Pinch turmeric for color
Instructions
- Zest the lemon to obtain about three teaspoons, then juice it to yield around three tablespoons.
- In a mixing bowl, combine rolled oats, chia seeds, two teaspoons of lemon zest, and maple syrup.
- Pour in one cup of almond milk and mix thoroughly. Set aside to soak.
- In another bowl, combine plant-based yogurt with vanilla protein powder and the remaining lemon zest until smooth.
- In a saucepan, mix almond milk, three tablespoons of lemon juice, maple syrup, cornstarch, and turmeric. Stir until smooth and heat over medium, stirring until thickened.
- Divide the oatmeal mixture into two serving dishes, add half of the yogurt layer on top, and finish with lemon curd.
- Refrigerate for at least 2 hours or overnight.
- Serve with extra lemon zest or fresh berries if desired.
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Notes
Store in the refrigerator for up to 3 days.