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+ servings

Creamy Lemon Overnight Oats

Course Breakfast, Snack
Cuisine American, canadian, Irish
Keyword coconut, lemon, maple syrup, oats
Prep Time 10 minutes
Servings 2 servings
Calories 358kcal
Author Planted and Picked


  • 1 cup slow cooking rolled oats
  • cups plant based mylk (we used almond milk)
  • ¼ cup shredded coconut
  • 2 tbsp chia seeds
  • 2 tbsp maple syrup (or other liquid sweetener)
  • 1 vanilla bean (or 1 tsp vanilla extract)
  • ½ large lemon, juiced +zest of full lemon


  • If you are using a vanilla bean, slice it in half and scrape out the seeds.
  • Zest 1 lemon. Cut the lemon in half and juice ½ a lemon.
  • Place the oats, mylk, chia seeds, maple syrup, coconut, lemon juice, lemon zest and vanilla in a jar with a lid. Shake to combine.
  • Place the jar in the fridge overnight. In the morning, divide between 2 bowls.
  • Top with additional coconut, chopped nuts, seeds or fruit of your choice.


Calories: 358kcal | Carbohydrates: 55g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 280mg | Potassium: 316mg | Fiber: 10g | Sugar: 18g | Vitamin A: 12IU | Vitamin C: 15mg | Calcium: 352mg | Iron: 3mg