Description
A simple and bright breakfast option that combines oats with lemon and a creamy cheesecake feel, perfect for meal prep.
Ingredients
Scale
- 1 cup (100 grams) rolled or old fashioned oats
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup (or 2 chopped Medjool dates)
- 1 teaspoon vanilla extract
- 2 very small pinches fine sea salt
- 1½ cup (360 mL) plant milk (not soy milk)
- Zest of 1 medium lemon
- 2 tablespoons lemon juice
- 1 to 2 vegan graham crackers
- 2 small dollops of vegan lemon curd
Instructions
- Take 2 jars or other small lidded containers.
- Add to each one ½ cup (50 grams) oats, 1 tablespoon chia seeds, 1 tablespoon maple syrup, ½ teaspoon vanilla, a small pinch of salt, ¾ cup plant milk, zest of half a lemon, and 1 tablespoon of lemon juice.
- Stir really well, put the lid on tightly and refrigerate overnight or for up to 5 days.
- Crumble over the cookie and add a dollop of optional lemon curd before serving.
Notes
Make sure to refrigerate the jars and add the cookie topping just before eating to keep it crunchy. You can freeze the plain oats for up to one month if you make a large batch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg