Lemon Poppyseed Overnight Oats Recipe

I am not sure when my love for lemon poppyseed came about. I DO know that I remember when I was younger, my sister and I would get to pick out which flavor of muffin mix we wanted when we’d go to the grocery store. I think my sister almost always picked out the strawberry one. I of course didn’t want to get the same flavor, so I got either chocolate or lemon poppyseed.

I loved the lemon poppyseed muffins because..
1. They tasted like lemon without the sourness. And 2. I heard that if you ate a lot of them, they’d make you show up as positive on a drug test.

To a young middle school girl like myself, I thought that was pretty cool. 🙂

Now, I like the lemon poppyseed combo just for the fact that it’s delicious! I think just about anything can be flavored lemon poppyseed. I actually remember one of the first recipes I made off of Pinterest was lemon poppyseed pancakes. Seriously yum!

With all of that being said, I created lemon poppyseed overnight oats. I tend to find one thing I love, then eat it everyday for a few days, and then forget about it until I crave it again. That’s exactly what I did with this overnight oats recipe. I had it for a week straight for breakfast a couple months ago, then forgot about it. Now, I’m bringing it back and lucky for you, I’m sharing my recipe with you!

Lemon Poppyseed Overnight Oats

1/4 cup steel cut oats
1/2 cup unsweetened vanilla almond milk (or skim milk)
1 tbs chia seeds
1 tbs poppy-seeds (I like mine really poppy’d)
1 tbs PB2
1/2 tsp lemon extract (or more if needed)
2 squirts stevia extract (or use sweetener of choice to sweeten to your liking)

Mix everything together in a bowl or cup. Cover and refrigerate overnight. Stir well in the morning. Add more milk if it’s too thick for you. Then eat.

I think the secret ingredient in this recipe is the PB2. It doesn’t really give it a peanut butter flavor, but it ties everything together and I think gives it that “muffin-like” feel that I associate with lemon poppyseed.

This recipe comes in at 300 calories, or 320 if you use skim milk instead of almond milk. It’s a perfect breakfast for me, especially since its so easy to grab and go. I hope you’ll try this recipe out for yourself!