I quite often like to make Lemon Cream Overnight Oats…

They are fantastic plain or with some extra yummy toppings – either way, you’ll be looking forward to breakfast (or dessert)!

You can use any kind of plant-based milk you want in this, but I like oat milk because it has a creamier texture.

If you want to boost the protein and cut back on the tartness, stir ½ to 1 scoop of your favorite vanilla plant-based protein powder. If you use protein powder, stir it in just before serving. You might have to add a little more milk so it doesn’t get dry.

(Makes 2 servings)


1 cup (80 grams) old fashioned oats
2 tbsp chia seeds
Juice of half a lemon
1 tsp vanilla extract
1½ cups (355 ml) unsweetened oat milk (or other milk of choice)
2 tablespoons maple syrup

Optional add-ins / toppings:
½ to 1 scoop vanilla protein powder
½ oz (15 grams) chopped nuts (I use chopped almonds)
Toasted coconut flakes (or almond flakes)


Place all the oats ingredients in a large mason jar and cover tightly. Shake it to mix the ingredients, and store it in the refrigerator overnight.

In the morning, shake the jar again and divide the oats between two bowls. Stir in the optional protein powder (and milk if needed). Add optional toppings and enjoy!


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