Sleepy Raspberry Lemon Poppy Seed Smoothie

A lemon poppy seed muffin breakfast in glass!

Eating Style: Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 1

Ingredients

  • 1 1/2 cup non-dairy milk – see note
  • 1/2 cup raspberries
  • 2 tablespoon uncontaminated rolled oats
  • 1 tablespoon lemon juice
  • 1 tablespoon almond butter
  • 1 tablespoon chia seeds
  • 1 1/2 teaspoon poppy seeds
  • 1 teaspoon pure vanilla extract
  • zest from 1 small lemon
  • pinch white stevia powder

Toppings

  • raspberries + lemon

Instructions

  1. To be made the night before you plan on eating it, or at least 4 hours in advance.
  2. Combine all ingredients in a glass container [I like to use mason jars and give it a quick shake] and place in the fridge overnight.
  3. In the morning, pour ingredients into blender and process until smooth.

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Notes

I’ve had people tell me they blend all of the ingredients the night before, then let it sit overnight [say if you have a roommate that doesn’t like the sound of a blender waking them up at 4am].

If you need added protein, don’t be afraid to add protein powder to the mix before letting it sit overnight.

note: I used a combination of rice and hemp milk, but any non-dairy milk would be good!

Nutrition Information Per Serving

  • Calories: 266
  • Calories from Fat: 163
  • Total Fat: 18.1
  • Saturated Fat: 1.5 g
  • Sodium: 276 mg
  • Carbs: 20 g
  • Dietary Fiber: 9.6 g
  • Net Carbs: 10.4 g
  • Sugars: 4.2 g
  • Protein: 8.8 g