Description
No cooking, no fuss — just bright, lemony overnight oats that taste like a light cheesecake. Mix, chill, and grab a jar for breakfast or a snack; add cookie crumbs or a spoonful of lemon curd if you want to feel fancy.
Ingredients
- rolled (old-fashioned) oats — 1 cup (100 g)
- chia seeds — 2 tbsp
- maple syrup (or two chopped Medjool dates) — 2 tbsp
- vanilla extract — 1 tsp
- fine sea salt — two small pinches
- plant milk (not soy) — 1½ cups (360 ml)
- zest from one medium lemon
- lemon juice — 2 tbsp
- vegan graham cracker or digestive biscuit — 1–2, for crumble
- optional: small spoonfuls of vegan lemon curd (2 dollops)
Instructions
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Divide the oats and chia evenly between two small lidded jars or containers.
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Add the sweetener, vanilla, and a light pinch of salt to each jar. Grate lemon zest into both jars, then pour in the lemon juice.
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Pour plant milk into each jar (about ¾ cup per jar). Stir everything thoroughly so chia seeds and oats are evenly moistened. Seal the jars.
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Refrigerate for at least 6–8 hours, or overnight, until the mixture thickens to a spoonable, pudding-like texture.
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Before eating, crumble the cookie over the top and add a spoonful of lemon curd if using. Serve straight from the jar or transfer to a bowl.
Notes
- These keep well up to five days in the fridge — great for weekly meal prep.
- For crunch that stays crisp, store cookie crumbs separately and add just before serving.
- If the oats are too thick in the morning, stir in a splash more milk to loosen them.
- Want it richer? Fold in a spoonful of yogurt or vegan cream cheese before chilling. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 401kcal
- Sugar: 16g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 1g
- Carbohydrates: 63g
- Fiber: 11g
- Protein: 14g