These Lemon Meringue Pie Overnight Oats are bright and zesty! They blend creamy yogurt, oats, and refreshing lemon juice for a delightful breakfast that’s no-bake and super easy to prepare.
Who knew breakfast could taste like dessert? I love waking up to the sweet surprise of these oats. Just mix the ingredients the night before, and you’re all set for a cheerful morning! 🍋
Key Ingredients & Substitutions
Rolled Oats: Essential for the base of your overnight oats. If you have quick oats, they work too, but they may get mushy. Try adding old-fashioned oats for a chewier texture.
Milk: Use any milk here! Dairy, almond, soy, or oat milk all give great results. Coconut milk adds a lovely creaminess if you like a tropical twist.
Greek Yogurt: This adds protein and creaminess. If you’re looking for dairy-free, try using coconut or almond yogurt instead. Regular yogurt is a good option too!
Chia Seeds: They help thicken the mix and add healthy fiber. If you don’t have them, finely ground flaxseeds or even an extra dash of oats can do the trick.
Lemon Curd: Store-bought is super convenient. If you want to make your own, it’s really easy to prepare with lemon juice, sugar, butter, and eggs.
Egg Whites: Used for the meringue. If you’re looking for an egg-free option, aquafaba (the liquid from canned chickpeas) can be whipped to create a similar texture!
How Do I Get the Perfect Meringue Texture?
Getting your meringue just right is key for this dish. Here’s how to nail it:
- Start with a clean bowl; any grease can prevent the egg whites from whipping properly.
- Whisk the egg whites on medium speed until you see soft peaks. This means they hold their shape but still have a slight droop.
- Gradually add the sugar while whisking continuously. This helps to dissolve the sugar and create that glossy finish.
- Continue whisking until you achieve stiff peaks. This means the meringue stands straight up when you remove the whisk. It should look shiny and smooth.
If you don’t have a whisk, a hand mixer works beautifully. A stand mixer is even better if you want to step away while it whips. You’ve got this!
Lemon Meringue Pie Overnight Oats
Ingredients You’ll Need:
- 1/2 cup rolled oats
- 1/2 cup milk (dairy or any plant-based milk)
- 1/4 cup Greek yogurt or regular yogurt
- 1 tablespoon chia seeds
- 2 tablespoons honey or maple syrup (adjust to taste)
- 1/4 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/3 cup lemon curd (store-bought or homemade)
- 2 egg whites
- 2 tablespoons sugar
- Lemon slices for garnish
How Much Time Will You Need?
This delicious breakfast takes about 15 minutes of prep time. You’ll let the oats soak overnight in the fridge (or at least for 4 hours), and then just a few minutes to whip up the meringue. It’s a simple make-ahead treat that’s sure to brighten your morning!
Step-by-Step Instructions:
1. Mix the Base:
In a mixing bowl, combine the rolled oats, milk, yogurt, chia seeds, honey (or maple syrup), vanilla extract, lemon zest, and fresh lemon juice. Stir everything together until all the ingredients are well mixed and absorbed.
2. Refrigerate:
Cover the bowl with a lid or plastic wrap, or pour the mixture into individual jars. Place them in the refrigerator overnight (or at least 4 hours) to allow the oats and chia seeds to soak up the liquid and soften perfectly.
3. Whip Up the Meringue:
In a clean mixing bowl, start whisking the egg whites. When they begin to get frothy, gradually add the sugar while continuing to whisk until stiff peaks form. This means the meringue will stand firm and not droop when you lift the whisk out. You can use a hand mixer or a stand mixer to make this easier!
4. Add Lemon Curd:
Once your oats have set, carefully spoon a layer of lemon curd over the top of each jar filled with the soaked oats. This gives a wonderful creaminess and a burst of lemon flavor!
5. Top with Meringue:
Generously pile the whipped meringue on top of the lemon curd in each jar. You want it nice and fluffy!
6. Lightly Toast the Meringue:
If you have a kitchen torch, use it to toast the meringue peaks until they turn golden brown. If you don’t have a torch, you can place the jars briefly under the broiler in your oven—just remember to watch it carefully to prevent burning!
7. Garnish and Serve:
Finish off with a lemon slice resting on the rim of each jar for a lovely touch. Serve immediately, or you can store them in the fridge for up to one day before digging in.
Enjoy the bright, creamy flavors that make these overnight oats taste like a delightful lemon meringue pie—perfect for a fun and nutritious breakfast!
Can I Use Different Sweeteners in This Recipe?
Absolutely! You can substitute honey or maple syrup with agave syrup, stevia, or coconut sugar. Just be sure to adjust the quantity according to the sweetness level you prefer since different sweeteners have varying levels of sweetness.
Can I Make This Recipe Vegan?
Yes, it’s easy to make it vegan! Use plant-based yogurt and almond or oat milk. For the meringue, instead of egg whites, whip aquafaba (the liquid from a can of chickpeas) to stiff peaks for a perfect vegan meringue substitute.
How Long Can I Store Leftovers?
These overnight oats can be stored in the fridge for up to 48 hours. Just make sure to keep the meringue separate if you’re preparing them in advance; add it just before serving for the best texture!
Can I Use Store-Bought Lemon Curd?
Yes, store-bought lemon curd works great and saves time. Just choose one with natural ingredients for the best flavor. If you’re feeling adventurous, homemade lemon curd is easy to make and tastes amazing!