What’s your typical breakfast routine? I actually want to know. I sometimes wonder how in line with the rest of the world I am when it comes to breakfast – I feel like I know so many people that say they either don’t eat breakfast at all, or they have something like a piece of toast and coffee a couple of hours after waking up.
I want to know – HOW!? How do you get through the morning without something substantial in your stomach? Whoever came up with the term ‘hangry’ probably coined it after witnessing me one morning, an hour after waking up with nothing in my stomach yet. I’ve always woken up RAVENOUS! I have to eat the minute I get up, or at least snack on something while preparing breakfast if it’s something that takes a bit of time. The odd time I’ve gone a few hours without eating in the morning I find myself feeling weak and shaky, and extremely irritable. Please someone, tell me I’m not alone here….
Regardless of whether you turn into a complete crazy person or not, isn’t it nice to have something already prepared for breakfast upon waking up?! This is why I love breakfasts that you can prepare the night before, like my Nutella French toast bake, or these overnight oats!
Overnight oats are one of the easiest make-ahead breakfasts you can do, and there are unlimited possibilities!! I’ve been trying out a few different ones the past few months, but this one has been one of my favourites. I’m really into lemon these days, which I think has something to do with the fact that I’m dying for sunshine and summer and all of the bright and happy things. Did you see my Instagram stories from the weekend? I made homemade lemon curd for a lemon cake – sooo good! I’ll be posting that cake next week 🙂
Anyway, these lemon poppy seed oats are super simple. Here’s what you do: get a bowl, measure out all of your ingredients, stir it all together. Done!
My recipe makes enough for 1-2 breakfasts, depending on how much you like to eat in the morning! I usually double everything so there’s enough to feed all 4 of us, and sometimes there’s even a bit leftover. The beauty of overnight oats is you can make a huge batch to last you all week, since it keeps in the fridge for 3-4 days just fine.
These oats are terrific cold, making it a perfect grab-n-go breakfast, but I like to heat mine up a bit if I have the time. Use any type of milk you want, and even a flavored yogurt if you feel like experimenting a bit. I always use plain Greek yogurt, but I imagine that vanilla yogurt would be delicious!
Please let me know if you end up trying the oats, and whether they saved you from turning into a hangry monster like me 😉
Save some time in the morning by preparing these sunshine-filled sweet and tangy lemon poppy seed overnight oats the night before!
- 1/2 cup plain Greek yogurt
- 2 tbsp honey
- juice and zest of 1/2 lemon
- 3/4 cups steel cut oats (or rolled oats)
- 1 cup almond milk (any other milk will do)
- 1 tbsp poppy seeds
- optional toppings: blueberries, coconut, slivered almonds, etc
- In a medium-sized bowl, whisk together the yogurt, honey, lemon juice and zest. Add the oats, milk and poppy seeds and stir to thoroughly combine.
- Cover the bowl and refrigerate for 6-8 hours, or overnight. Serve cold or heat in a small pot on the stove.
Leftovers keep well in the fridge, covered, for 3-4 days.
If you’re a big fan of poppy seed in the morning, try out these biscotti!