Lemon Overnight Oats
These Lemon Overnight Oats taste like a creamy lemon cheesecake without the dairy!
Ingredients
- 1/2 cup Old-Fashioned Rolled Oats
- 1 tablespoon Chia Seeds
- 1/3 cup Unsweetened Coconut Milk (or non-dairy milk you like)
- 2 tablespoons Lemon Juice
- 1/4 cup Yogurt of Choice (we used coconut yogurt)
- 2 teaspoons Lemon Zest
- 1 tablespoon Sweetener (maple syrup or sugar-free erythritol)
- 1 teaspoon Vanilla Extract
- 1/2 cup Blueberries (fresh or thawed)
- 1 tablespoon White Chocolate Protein Powder (or vanilla or lemon flavored )
- 2 tablespoons Yogurt of Choice
- 1 tablespoon Lemon Juice
- 1 teaspoon Desiccated Coconut
- 1 tablespoons Blueberries
- 1 Vegan Almond Shortbread Cookies (crumbled)
Directions
- 1
In a medium airtight container or glass mason jar, add all the ingredients in the order you like: oats, chia seeds, lemon zest, lemon juice, coconut milk, coconut yogurt, vanilla extract, sweetener, and eventually blueberries if you like.
- 2
Stir well to combine, it should be runny not overly thick.
- 3
Close the lid of the container, and place it in the fridge overnight, or for at least 3 hours. I recommend stirring after 1 hour to prevent the seeds from sinking to the bottom of the container
- 4
Stir all the topping ingredients together. Add 1-2 tablespoons of coconut milk or more yogurt if too thick to your liking. Spread on top of the overnight oats the day before or just before serving.
- 5
Store for up to 4 days in the fridge in an airtight container or in 8-ounce glass mason jars. Freeze in airtight jars and thaw in the fridge the day before.