Vegetarian lemon and poppy seed overnight oats with skyr and blueberries

Vegetarian lemon and poppy seed overnight oats made with oats, milk, skyr, blue poppy seeds and lemon zest, with blueberries and honey. A make-ahead breakfast, 25 g protein per glass.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 405 kcal per serving
• Protein: 25 g
• Fat: 8 g
• Carbs: 53 g

Ingredients

• 1 lemon
• 150ml milk
• 250g skyr
• 20g honey
• 15g poppy seeds
• 100g rolled oats
• 125g blueberries

Method

You’ll need: mixing bowl · grater

1. Grate the zest of the lemon and squeeze out 2 tbsp juice.
2. Stir the milk, 150 g of the skyr, the honey, poppy seeds, lemon zest and lemon juice together in a bowl.
3. Stir in the oats, divide the mixture between two glasses, cover and put them in the fridge overnight.
4. In the morning, crush half the blueberries with a fork and mix them with the rest of the berries.
5. Top the oats with the remaining skyr and the blueberries and serve.

Good to know

You'll know lemon and poppy seed from cake – here they go into overnight oats. The poppy seeds add a little crunch, and the lemon zest freshens everything up. With blueberries on top, it tastes of summer, even in winter.

Swaps

Blueberries → raspberries (frozen work too; in pregnancy bring frozen berries briefly to the boil). Skyr → Greek yoghurt (creamier, a little less protein). Honey → maple syrup. Rolled oats → gluten-free oats (then the dish is gluten-free).

Cooking tips

Use an unwaxed lemon if you're using the zest. Ground poppy seeds release more flavour than whole ones.

Storage

Keeps for 2 days in the fridge without the topping.

Allergens

Contains milk and gluten (oats); no egg or nuts. Fine for children (but no honey for babies under one year old) and in pregnancy.

Frequently asked questions

How long do lemon and poppy seed overnight oats keep in the fridge?

Keeps for 2 days in the fridge without the topping.