Sleepy Raspberry Lemon Poppy Seed Smoothie

by August 23, 2017

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:




  • 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
  • raspberries + lemon


  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.


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 from Fat:


Total Fat:

18.1 g

Saturated Fat:

1.5 g


276 mg


20 g

Dietary Fiber:

9.6 g

Net Carbs:

10.4 g


4.2 g


8.8 g

Hi! I’m Leanne (RHN FBCS)

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

Read more about me...

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