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glass container with oatmeal, lemon curd, blueberries, and fresh lemon slices.

Lemon Curd Overnight Oats

These 8 ingredient lemon overnight oats are vegan, gluten-free, and the best lemony breakfast!
5 from 3 votes
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Course: Breakfast + Brunch, Vegan Desserts
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 servings


  • 1 cup rolled oats
  • 2 Tablespoons chia seeds
  • ¾ cup soy milk or any unsweetened plant-based milk
  • 2 Tablespoons lemon juice
  • ½ Tablespoon lemon zest zest of 1 lemon
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ¼ cup vegan lemon curd more for topping as desired


  • Please note: The homemade vegan lemon curd is best made the day before making overnight oats.
  • Add the oats and chia seeds to a mixing bowl and whisk together. Then, add in the soy milk, lemon juice, lemon zest, maple syrup, and vanilla and mix into a thick batter.
  • Fill two jars up ⅓ of the way with the lemon overnight oats. Then, add 1-2 Tablespoons of lemon curd on top of the oats. Fill the jars with the remaining lemon overnight oat batter until full.
  • Seal the jars and store in the fridge overnight. The next day, remove from the jars from the fridge, add toppings, and enjoy!


  • Overnight Oats can be stored in their original container in the fridge for 3-4 days and are best enjoyed the day after they are made. 
  • Please read the blog post for substitution ideas.


Serving: 1jar | Calories: 414kcal | Carbohydrates: 69g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Sodium: 135mg | Potassium: 383mg | Fiber: 9g | Sugar: 34g | Vitamin A: 356IU | Vitamin C: 14mg | Calcium: 245mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!