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Creamy Lemon Overnight Oats
Course
Breakfast, Snack
Cuisine
American, canadian, Irish
Keyword
coconut, lemon, maple syrup, oats
Prep Time
10
minutes
minutes
Servings
2
servings
Calories
358
kcal
Author
Planted and Picked
Ingredients
1
cup
slow cooking rolled oats
1½
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
Instructions
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.
Nutrition
Calories:
358
kcal
|
Carbohydrates:
55
g
|
Protein:
9
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Trans Fat:
1
g
|
Sodium:
280
mg
|
Potassium:
316
mg
|
Fiber:
10
g
|
Sugar:
18
g
|
Vitamin A:
12
IU
|
Vitamin C:
15
mg
|
Calcium:
352
mg
|
Iron:
3
mg