Lemon Poppy Seed Overnight Oats (Gluten-Free)

This Lemon Poppy Seed Overnight Oats recipe is the best bright start to a morning that doesn’t involve any cooking. It’s creamy (without any dairy), full of citrus and poppy seeds and packs a lot of fiber into your breakfast. This is the perfect make-ahead and egg-free breakfast that is also vegan-friendly and gluten-free (when using GF oats)!

lemon poppy seed overnight oats

Lemon Poppy Seed Overnight Oats

We’ve heard you and we know you love oats! And we are positive these Lemon Poppy Seed Overnight Oats will not disappoint. They are such a bright and creamy start to the day. We love the citrus profile on these, and have been so happy with our almond milk to oats ratio that gives such a creamy and decadent taste.

overnight oats healthy

How Do You Make Overnight Oats?

It’s so super simple to make overnight oats! Simply measure out the oats, milk of choice and additional flavors and place in a mason jar. Give it a shake and close it up and place in the refrigerator. You can leave it to sit overnight, as the name suggests, but really it is ready to consume after about 3 hours.

Do you eat overnight oats hot or cold?

Overnight oats are a great and easy on-the-go breakfast! Grab it out of the fridge, cold or if you really want to heat it up place it in a small pan and warm it up with a little extra almond milk on low heat (or in the microwave if you use one).

basic overnight oats recipe

What type of oats do you use for overnight oats?

We recommend using gluten-free rolled oats for this recipe. You can use quick oats, but they might have a slightly softer texture when compared to old-fashioned rolled oats.

How long can you keep overnight oats in the refrigerator?

I keep my overnight oats for up to 3 days in the refrigerator. If it has fresh fruit it will keep for 1 day.

overnight oats without yogurt

If you like this oat recipe, check out these others:


Lemon Poppy Seed Overnight Oats (Gluten-Free)

  • Author: Lexi
  • Prep Time: 10 minutes
  • Total Time: 3 hours and 10 minutes
  • Yield: 2 1x


  • 1 cup gluten-free rolled oats
  • pinch fine sea salt
  • 1 teaspoon poppy seeds
  • 1 cup milk of choice: almond milk, coconut milk, etc
  • 1 tablespoon honey or maple syrup (vegan option)
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract (optional)


  1. Place all ingredients into a jar and mix well to combine.
  2. Place in the refrigerator, covered, for at least 3 hours or overnight. Serve cold with garnish of choice.


If desired, add more almond milk before serving, but this is the amount we prefer.

Store in the refrigerator for 3 days.


  • Serving Size: 2
  • Calories: 162
  • Sugar: 12.5g
  • Sodium: 194mg
  • Fat: 3.7g
  • Saturated Fat: 0.1g
  • Carbohydrates: 29.5g
  • Fiber: 3.3g
  • Protein: 4.4g
  • Cholesterol: 0mg

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September 3, 2018

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Join The Discussion

15 Responses

  1. Making this now! If I use regular milk, won’t the lemon juice curdle it? Thinking of skipping the juice and just using zest…

    1. Feel free to make that change–but we haven’t noticed it curdling. I think the oats help stabilize it.

    1. The zest is what gives it the most lemon flavor…you can add a touch more lemon juice but depending on your love of sour, you may have to add in a touch more sweetener to balance it out.

  2. It’s not vegan if it has honey in it. I know it’s an easy substitute to make, but if you promte it as vegan, make sure it really is.

    1. Hi Kimberly. Kelli here, part of the LCK team. That one slipped by us (we’re human and make mistakes, too!) but we’ve updated our language and included the alternative sweetener in the recipe that got left out. Thanks for your feedback!

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