This quick breakfast options combines the ease of overnight oats with the flavors of a classic muffin. I personally love the added texture that the poppyseeds add as a contrast to the soft oats. This is a perfect breakfast for the final hot weeks of summer ahead of us.

Prep time: 5 minutes | Refrigeration time: Overnight | 2 servings

Ingredients:

1 cup rolled oats (certified gluten-free if needed)
2-2½ cups almond milk (or other preferred non-dairy milk)
1–2 teaspoons maple syrup (optional)
Zest of one medium lemon
¾ teaspoon poppyseeds
¼ teaspoon lemon extract (see note)
Optional: garnishes of your choice (fruit, nuts, coconut flakes, granola, etc.)

Preparation:

Add all ingredients to a jar or container and mix well (if using a jar, you can simply shake it; otherwise, gently stir.) Use less milk for a thicker oatmeal or more milk for a thinner consistency (additional milk can be added when serving if it is thicker than desired). You can taste the liquid after combining and adjust the sweetness to your liking if you are using maple syrup.

Place the jar/container in the refrigerator and leave it overnight to allow the oats to soak and soften. When ready to serve, give the jar a shake or gently stir before placing individual servings into bowls. Ideally allow the oats to come closer to room temperature (15-20 minutes) before eating. Garnish as desired just prior to serving.

Note: Choose a high quality, pure lemon extract that is ideally just lemon oil suspended in either oil or alcohol/water. While a greater quantity of lemon juice could be substituted for the lemon extract, this is really what gives the oats the taste of a lemon muffin.