Vegan Overnight Oats

by Angela (Oh She Glows) on July 22, 2015

065A4037

4.9 from 43 reviews
Print

Vegan Overnight Oats

Vegan, gluten-free, no bake/raw, oil-free, refined sugar-free, soy-free

By

Vegan Overnight Oats are the time-crunched person’s breakfast secret weapon, since they take just a couple minutes to make at night before bed. When you mix together rolled oats, chia seeds, and almond milk, the chia seeds absorb the milk and the oats soften, creating an effortless chilled porridge. Place it in the fridge at night and forget about it until morning, when you’ll wake up to a cool, creamy bowl of oats that’s just perfect in the spring or summer. This is my go-to overnight oats recipe, but feel free to change up the fruit and other mix-ins as you like.

Yield
1 bowl
Soak time
overnight or 2 hours
Prep time
Cook time
0 Minutes

Ingredients:

  • 1 large ripe/spotty banana, mashed
  • 2 tablespoons chia seeds
  • 1/4 teaspoon cinnamon
  • 1/2 cup gluten-free rolled oats
  • 3/4 cup almond milk
  • 1/4 teaspoon pure vanilla extract (optional)
Suggested Toppings:
  • Granola
  • Fresh fruit
  • Coconut flakes
  • Pure maple syrup
  • Cinnamon
  • Nuts and seeds
  • Banana soft serve

Directions:

  1. In a small bowl, mash the banana until almost smooth. Now stir in the chia seeds and cinnamon until combined.
  2. Stir in the oats, almond milk, and vanilla (if using). Cover and refrigerate overnight, or a minimum of 2 hours.
  3. In the morning, stir the oat mixture to combine. If your Vegan Overnight Oats have a runny consistency even after they soak, simply stir in an additional 1 tablespoon chia seeds and place the mixture back in the fridge until it has thickened up. If the oat mixture is too thick, simply add a splash of milk and stir to combine.

Tips:

  • Not a banana fan? Try swapping the mashed banana for 1/4-1/2 cup of your favourite yogurt and liquid sweetener, if desired.

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 147 comments… read them below or add one }

Ellie H. July 23, 2015 at 3:14 pm
Recipe Rating:

The picture is gorgeous as always!
I love how you added chia seeds for even more protein! The oats and chia helped keep me full for hours after I made this.
I added chocolate to the oats when they were warm — it melted and made the oats taste like chocolate chip banana bread! It was SO YUMMY.
https://peanutbutterandle.wordpress.com

Reply

Alicia February 3, 2016 at 11:06 am

Do you microwave it to warm it up? The chocolate bits sound like a heavenly addition, I’m intrigued!

Reply

Shannon March 4, 2016 at 7:37 pm

No, it warms up over time.

Reply

Debi August 1, 2016 at 1:15 am

How does it warm up over night? Do you make it in a crock pot?

Reply

Jennifer Liepin March 21, 2017 at 8:54 am
Recipe Rating:

Thanks for the alternative Ellie!

I suggest using dates to sweeten the oatmeal, especially if you’re on a raw, natural, or Raw Till 4 vegan diet like me.

Simply…
3/4 cup Old Fashioned Oats
Unsweetened Vanilla Soy Milk – enough to cover the oats and dates
6 Dates – diced into small pieces
8 Strawberries – diced into pieces
Pinch of Cinnamon

And you can dress this up with whatever fruit or nuts you’d like to add!
nynomads.com/2017/03/plantains-and-overnight-oats/

Reply

Shirley July 24, 2015 at 9:30 pm
Recipe Rating:

Dear Everyone,

Thank you so much for putting this here so I can follow. For many years I tried different things to substitute for meat. Thank goodness now I can follow these ideas here. This is amazing and I am so grateful for this. I don’t believe in meat and I enjoy veggies. The cruelty to animals must stop and I think I will always be supporting these petitions and avoiding meat. God Bless this website and keep up the good work. This will help me and others like me. Thank you again lets save all animals. Thank you. NOW and STOP the pain of all animals once and for all.

Reply

Ish July 26, 2015 at 12:22 am

Sorry if this is a stupid question…but do you just use raw oats? Do you cook them? I always use steel cut oats and never tried rolled oats before so that’s why I was wondering what to do for this recipe. Thank you so much!

Reply

Angela (Oh She Glows) July 26, 2015 at 9:29 pm

Hi Ish,

I use uncooked rolled oats. Hope you like the recipe!

Reply

Arianne August 28, 2017 at 12:00 pm

I used uncooked rolled oats and I hated this. Is there something wrong with me? I’m going to try cooked and see if I like it better.

Reply

Angela Liddon August 29, 2017 at 12:54 pm

I’m sorry to hear that, Arianne! What was it that you didn’t like about it? I may be able to offer some suggestions for tweaking the recipe to more in line with your preferences. I’d love to help if I can! :)

Reply

Jill July 27, 2015 at 4:50 am

Sorry if this is a silly question, but is it possible to make enough for the week / a few days and keep it? Or can it be frozen? …or does it have to be made fresh every evening?

Reply

Kathy July 28, 2015 at 7:39 pm
Recipe Rating:

Hi Jill,

I’m a majorly lazy morning person so I make enough for 4 days’ worth on Sundays when I make my breakfast. Works great! To reward myself one of the mornings I’ll make a parfait. Angela has amazing posts on here for them…

Reply

Jill July 31, 2015 at 11:06 am
Recipe Rating:

That’s really helpful – thank you so much :)

Reply

Halli September 20, 2015 at 12:20 am

Have more faith in yourself…nothing like that would be a silly question.

Reply

Emily July 27, 2015 at 10:25 am

Could something else be used to substitute the chia seeds? I can’t find them in my local grocery store :(

Reply

Angela (Oh She Glows) July 27, 2015 at 10:36 am

Hi Emily,

Unfortunately there is no substitute.

Reply

Emily July 27, 2015 at 10:50 am

Okay – is there a link you could provide to where you get yours? Thx!

Reply

Jill July 31, 2015 at 11:07 am

I got some from a local health food shop – I have seen them around but rarely in supermarkets

Reply

Nancy July 31, 2015 at 2:23 pm

Hi Emily,
Trader Joe’s and Whole Foods have them.

Reply

Ren July 28, 2016 at 2:25 pm

You can also order them from Amazon.

Reply

IDH August 1, 2015 at 6:15 pm

Emily,
do you happen to have a sprouts (or as a last resort, whole foods) near you?
(https://www.sprouts.com/) They generally have all of that in bulk.
Isela

Reply

Krystle September 23, 2015 at 9:40 am

Aldi’s now carries chia seeds too! You can also order them on Amazon.

Reply

Sophie October 12, 2015 at 6:33 am

I buy my chia seeds from Amazon :D cheaper too!

Reply

Pam January 10, 2016 at 8:30 pm

AMAZON girl!!! Or thrive.com or doortodoororganics….hope you found them by now!

Reply

Emelia August 16, 2015 at 3:04 pm
Recipe Rating:

Emily- you could substitute flax seeds, they are cheaper than chia and have omega 3s. Find them literally anywhere- Bob’s Red Mill has a package at Walmart, Target, etc.

Reply

monica August 31, 2015 at 10:21 pm

Thanks for the tip!! I, too, don’t have chia seeds on hand (though I know where to find them here). I, too was wondering if flax seeds would work for a substitute. I just might try this one tonight!! Thank you, thanks you!!

Reply

Debs October 7, 2015 at 8:31 pm

I just bought some Chia seeds from Wal-Mart! (Who knew..)

Reply

Tracey August 1, 2015 at 1:26 pm

I wonder…do you have any nutrition facts?

Reply

Halli September 20, 2015 at 12:22 am

Eat whole, healthy foods instead of being worried about nutrition facts. If you have a medical condition that requires careful monitoring of food intake, there are many sources online for ingredient nutrition facts.

Reply

Fae August 8, 2016 at 6:17 am

Such an ignorant comment… eating natural foods doesnt magically make calories, sugar, protein, etc not count!

Reply

david February 12, 2017 at 2:00 pm

I have type 1 diabetes, so nutritional information is paramount for my health. Carbs need to be counted, if not calories!

Reply

Abigail August 3, 2015 at 6:44 am

Hi
I get my chia seeds from Amazon :-)

Reply

Monika August 3, 2015 at 1:41 pm

Holland and Barrett shop has chia seeds

Reply

Whitney August 27, 2015 at 8:09 pm

This recipe looks great! I’m allergic to bananas, unfortunately. Is there a substitute or a way to adjust the recipe to compensate for that texture? Thank you for all of your delicious recipes! They have truly helped transform my life :)

Reply

Elizabeth August 30, 2015 at 1:46 pm

I have an oat allergy and I have noticed that you use oats or oat flour in many of your recipes. I have your cookbook as well, which makes use of oats and oat flour as well. I was wondering if you have any suggestions for oats or oat flour substitute.

Thanks

Reply

Patrick September 1, 2015 at 9:33 am

Approximately how many grams of protein would this yield?

Reply

tiana September 2, 2015 at 5:13 pm

Hi! I was just wondering what size mason jar you use?
Thanks!

Reply

alina October 15, 2015 at 11:19 am

I just used the small “Jam” jars, I believe they were 8oz. And I did fill them all the way to the top. My 8 yr old ate about 2/3 of the jar.

Reply

Jennifer September 9, 2015 at 8:57 am

Sooo good. There is something about the texture of oatmeal my son doesn’t like but he loved this!

Reply

Krista Williams September 11, 2015 at 11:48 am
Recipe Rating:

Oh this one is AMAZING! I needed it for a meal on the go! Thank YOU!

xx
Krista
www.hundredblog.com

Reply

Lauren September 12, 2015 at 12:41 pm

can this be heated as a hot porridge? cold porridge a don’t always appeal to my palette.

Reply

Halli September 20, 2015 at 12:29 am

Try it. I haven’t made this recipe but I’ve made similar recipes that I only liked heated. Experiment yourself to suit your own taste.

Reply

Kelly January 9, 2017 at 10:00 am

I’m way late in a response to this, but you can always throw this in the microwave in the morning when you’re ready to eat it to heat it up. That’s what I do with mine – especially in the winter when a cold breakfast isn’t very appealing. You can heat it for about 30 seconds on high to slightly warm it, or 1:30 or so to heat it all the way.

Reply

Jami September 20, 2015 at 11:55 pm

Could steel cut oats be substituted for the rolled oats?
Looks delish!

Reply

Jennifer March 15, 2016 at 10:53 am

I was wondering the same thing. Did you try it? How’s it go?

Reply

Rachel September 26, 2016 at 2:37 am

I’ve tried it before (admittedly in a different recipe) and it does not work. The steel cut oats were barely softened overnight.

Reply

Bella B September 27, 2015 at 8:28 pm

I will be trying this for breakfast, too! Thanks so much for sharing your fabulous recipes.

xoxoBella | http://xoxobella.com

Reply

Beth September 28, 2015 at 1:33 pm

I was just wondering how important is the refrigeration step? I am looking for breakfast foods to take hiking so I won’t have access to a fridge. Thanks!

Reply

Zara Klaff September 30, 2015 at 4:39 pm

Hi,
What is a portion size once the overnight oats have settled? Also what is the calorie content more or less of that?
Thanks!

Reply

elizabeth October 3, 2015 at 1:34 pm

you don’t happen to have the nutrition info on this do you? husband diabetic, looking for carb info. thanks.

Reply

Jo October 31, 2017 at 7:37 pm

I use a diet tracking app (like LoseIt) to enter a recipe, then the app can calculate nutritional values for you. It may not calculate to the milligram or micronutrient, but it has done an adequate job tracking my protein.

Reply

Katharine in Brussels October 3, 2015 at 3:57 pm
Recipe Rating:

Hi Angela, this is a great recipe! You might like my cool weather version: mix dry ingredients into a small jar (clean jam jar) and top with hot (soy) milk. Screw on lid and eat at the office still warm a good hour later. No microwave! Great for using fresh hot soy or almond milk straight from a soymilk maker. For making the night before, cool to room temp, put on lids, then refrigerate. Heat when ready to eat. This works great with steel cut oats or whole groats. I also like it with some protein powder added to it to keep hunger at bay (I bike an hour to work so am pretty hungry on arrival).

Reply

Lennae October 4, 2015 at 3:50 am

Yum, just made some for my breakie tomorrow! :)

Lennae xxx

www.lennaesworld.com

;

Reply

alina October 15, 2015 at 11:13 am
Recipe Rating:

This breakfast is delicious! I put it in a jar and took it to the office. My entire family gobbled it down this morning. Last night I made the mixture put it in a bowl in the fridge. Then threw in a pile of berries into jars for everyone and put the lids on. This morning I mixed up the oatmeal (nothing needed to be added as it was a perfect consistency) and I let my daughter take her lid off the mason jar and fill it up! The “cold” got to her a little so I warmed it for her and she gobbled it down. Hands down one of my favorite new recipes! Thanks for sharing.

Reply

Amelia October 16, 2015 at 12:11 pm

Could I substitute something else for the banana? Applesauce maybe?

Reply

michelle October 21, 2015 at 7:46 am

i have tried many varieties of overnight oats in the past 6 months. there is no question that this recipe is the best!! i even ate it cold… which has never before pleased my palate. thank you!

Reply

Jen October 27, 2015 at 9:27 am

Eating these overnight oats this morning. Cold. With no toppings. I was going to add some toppings and then I realized there’s a whole banana in the recipe! I’m totally enjoying them and loving the fact that I didn’t have to make them this morning. Easy peasy. Awesome recipe!!!

Reply

Brendan November 3, 2015 at 2:57 pm
Recipe Rating:

Made my second batch of this recipe last night/this morning! Delicious! Love it with frozen berries and hemp seeds.

Reply

Keele November 16, 2015 at 3:50 pm
Recipe Rating:

(bowing at your feet) THANK YOU!

I am always trying tricks for a speedy breakfast routine and have been unsuccessful achieving any consistency – or long-term palate satisfaction.
No lie – I was extremely apprehensive. Cold oats turned mush in almond milk? I was motivated by the idea that if this was good my breakfasts would be earning me a healthful gold star AND I would SAVE so much time and MONEY.

Angela I couldn’t have been more blown away at how convenient and delicious your recipe turned out! It was fantastic cold and the variety can be changed so easily with all kinds of fruits and nuts.

I eat this every morning during my work week. Thanks for the help!

Reply

Rebecca November 20, 2015 at 1:20 am

Hi, this looks amazing!
It’s getting cold where I am now…do you have suggestions on making a warm version, and/or do you think this one can be warmed in the morning?
Thanks!

Reply

Alana November 22, 2015 at 8:46 pm

Does anyone have recommendations for substituting the banana with an alternative ingredient? I love the idea of this breakfast, however i can’t stomach banana.

Reply

Kirstie November 23, 2015 at 11:05 am
Recipe Rating:

This is my all-time FAVOURITE go-to recipe for breakfast! It’s fast, it’s easy, it’s delicious! I recommend it to everyone who is looking for a new breakfast idea on the run!

Reply

Terry December 26, 2015 at 3:34 pm

For all of you that have asked what to sub for bananas. I make mine without bananas. I just use flax seed and chia seed, put in sliced strawberries (about 3) and small hand full of blueberries. Then top with almond milk and stir and place in refrig. Don’t miss the bananas!

Reply

Kathy G December 31, 2015 at 9:02 am

Can I substitute the milk with cashew milk?

Reply

rachel January 2, 2016 at 9:59 pm

I was wondering could I make this recipe without Bananas?

Reply

Geri January 5, 2016 at 7:03 am
Recipe Rating:

Hi Angela, I’ve made this for my partner in crime and he raves about it! Thank you :)

Reply

Stef January 7, 2016 at 9:48 pm
Recipe Rating:

Angela! I’ve been an avid reader of your blog since the beginning of 2015. It started when my friend posted a pic of her green monster smoothie on instagram and tagged you in it. After that, I started following you and I have read your posts and your stories. About 5 weeks ago, I had 4 major attacks with my stomach and terrible pain. Nonetheless, I spent a lot of time on the couch/ going to hospital/ specialists/ doctors etc. so when I was feeling a little bit okay and had to leave the apartment before I went crazy, I went to chapters and picked up your amazing cookbook. After reading it, I’ve been using it in a “meal-prep” fashion to be able to eat well a bit easier. I also, am a researcher, grad student under a lot of pressure, research assistant and supply teacher with a background of similar eating disorders. I have been using your cookbook for a week for meal prepping and having my mother and grandmother over for dinner tonight, my mother said “you are looking so much better, you have a glow about you” and my grandmother agreed and said “yes, your color is looking so much better”. Thank you for this, one of my fav recipes! And thank you for your cookbook so I can have my glow. Happy New Year :)

Reply

Angela (Oh She Glows) January 10, 2016 at 11:24 am

Hi Stef,

I’m so glad to hear that you are enjoying the cookbook and feeling better! Thanks for your support!

Reply

Sarah January 11, 2016 at 9:28 am
Recipe Rating:

I love this recipe any time of the year!!

Reply

Sally January 12, 2016 at 10:04 pm
Recipe Rating:

These overnight oats are amazing! The sugar from the bananas makes it sweet enough to eat without adding any type of sweetener. They are also so easy to prepare and ready for breakfast in the morning which makes these oats so nutritious and convenient :) Thank you Angela!

Reply

Amy Weisberger January 20, 2016 at 10:49 am

This was delicious!! I did not have chia seeds so did not use and I did not use the vanilla or any topping and it was amazing. And I don’t like oatmeal. This was so good. Thank you so much! I’m feeling healthier already :)

Reply

Amy January 21, 2016 at 1:14 pm

Such an amazing, classic, easy recipe! I am not vegan but I am enjoying your recipes immensely. Photos are also so gorgeous, they encourage trying out new things!

Reply

Hypnosis Adelaide February 1, 2016 at 12:51 am
Recipe Rating:

I love that overnight oats are so versatile. There are so many different flavours you can make. I really enjoy peanut butter!!!

Reply

Aimee B. February 1, 2016 at 3:04 pm
Recipe Rating:

These are amazing! This is the first recipe with chia that I actually enjoy. I had my two kids try them as well and they loved them too! They heated theirs up in the morning and added in some melted peanut butter. This recipe is so easy and healthy. I’ve made them every day for the past few days. These will definitely be a staple for me. :)

Reply

Laurel Matthews February 1, 2016 at 11:03 pm

Thanks so much for adding this recipe. I actually HATE oatmeal. I have never found a version hot or cold that makes me want to eat it….until yours! I made it exact to your recipe and added a bit of maple syrup per your suggestion for topping and ate the entire jar! Not sure what makes this one so special, but it is so delicious! I’ve struggled with veganizing breakfast, especially with my general aversion to oatmeal and having grown up on the southern tradition of bacon and eggs, so this really helps. Again thank you!

Reply

Christy February 2, 2016 at 8:59 pm

I LOVE this and I am a follower of all of your recipes! I make overnight oats almost everyday and I top it with my Whirlybird Granola. :) I wanted to see if you would be interested in trying some of my granola! I am a mom of 3 and I started this business because I could not find any granola that did not have artificial ingredients, added sugars, and still tasted great! Whirlybird Granola is vegan, free from GMO’s and anything artificial, and it tastes AMAZING!!! I would love to send you some samples to try on your oats or however you would like! If this is something you are interested in, just let me know and I will get the samples to you ASAP. Thanks in advance for your time!
Christy (owner of Whirlybird Granola)

Reply

Adele February 3, 2016 at 3:43 pm

Will this turn out fine if you skip the banana? Love your blog!

Reply

Erica February 10, 2016 at 7:43 am

How long does this keep in the fridge? The recipe makes enough for probably 4-5 small servings for me (Not a huge eater in the mornings), which is great because I can make it Sunday Evening and last into the week. Am I safe to be eating this 4-5 days after making it?

delicious recipe though, Always make mine with some maple syrup and granola on top :)

Reply

Nathalie February 16, 2016 at 8:17 pm

Delicious! I love it! I’ve been eating this for every breakfast for over a week!
Have you tried with other fruits than banana?

Thanks

Reply

Angela Liddon March 17, 2016 at 3:16 pm

Hi Nathalie, great question! You could try using peeled mashed pear, or even shredded apple. Alternately, you could replace the banana by adding a bit of your favourite yogurt for thickening, and then adding your desired sweetener to taste. Hope this helps!

Reply

Corinne May 19, 2016 at 11:33 pm

Hello Angela!
I was wondering if it could be an alternative to simply omit the yogurt/banana and use only the almond milk (in maybe lesser quantities) and sweetener. What do you think?
Thanks from a not-fan-of-bananas-who-might-not-have-yogurt-in-the-fridge ;)

Reply

Bonnie February 20, 2016 at 12:21 am
Recipe Rating:

Was looking for some sort of overnight breakfast and found this. I’m a longtime vegan and lover of oatmeal. This is perfect. I don’t add any toppings, just make the recipe as directed. I’ve shared it with several people, all of whom love it as much as I do. Thanks so much.

Reply

Angela Liddon February 22, 2016 at 5:03 pm

Hi Bonnie, I’m glad to hear you’ve been enjoying the overnight oats! Thanks so much for sharing the recipe love.

Reply

Maria April 11, 2016 at 6:58 am
Recipe Rating:

I’ve been using lots of ur recipes and just found this one. I only have steel cut and instant oats. Can I use either of those?

Reply

Angela Liddon April 15, 2016 at 10:54 am

Hey Maria, I’ve used steel-cut oats in the past and it worked quite well (although I must say, the oats don’t get as cream as rolled oats, but they are nice and chewy). My guess is that instant oats would break down a lot while sitting overnight and might turn out overly “mushy”.

Reply

Maria April 18, 2016 at 6:01 am

Yay thank you!

Reply

Karen April 13, 2016 at 4:24 pm

Hi Angela,

Can this be made with water and not milk?

Reply

Angela Liddon April 15, 2016 at 10:54 am

Hey Karen, You can make it with whichever liquid you prefer, but I can attest that using milks creates a really creamy bowl! I think I tried it with water once in the past and wasn’t a big fan, but feel free to use what you like.

Reply

Anisah April 16, 2016 at 3:41 am
Recipe Rating:

This is the second VOO I tried. Yesterdays one had so much maple syrup that I felt pukey eating it. I love this one so much more. The banana adds the perfect amount of sweetness and the flavours were awesome. I don’t usually like cold porridge and I had the idea that I can heat it in the morning but I didn’t need to because this was great as is. Bonus that it didn’t give me a sugar induced headache after eating it like yesterday’s breakfast! This one will be made often with the weather warming up. Thank you.

Reply

Angela Liddon April 18, 2016 at 10:52 am

I’m so happy to hear this recipe was a winner, Anisah!

Reply

Ella April 24, 2016 at 9:12 pm
Recipe Rating:

I have this everyday for breakfast – I LOVE IT! It is so easy and so nutritious, perfect for a healthy breakfast.

Reply

Angela Liddon April 25, 2016 at 11:12 am

I’m glad you’re enjoying the overnight oats, Ella! I love having them ready and waiting on busy mornings especially.

Reply

Lucy May 10, 2016 at 8:18 am
Recipe Rating:

Amazing! I have never found a breakfast until now that will keep me full until lunchtime. I work in an office and don’t get time to snack or eat anything until at least 1:30. I added peanut butter to mine, it was delicious. Thank you!

Reply

Laura C June 15, 2016 at 9:48 pm

Do you have to include the banana to the recipe? I’m allergic to bananas.

Reply

Angela Liddon June 16, 2016 at 7:28 am

Hi Laura, You can try swapping the mashed banana for 1/4-1/2 cup of your favourite yogurt (and maybe add a bit of liquid sweetener, if needed/desired). Alternatively, you could try using peeled mashed pear, or even shredded apple. Hope this helps!

Reply

Alyssa July 11, 2016 at 8:57 am
Recipe Rating:

Curious about the soft serve part. You mention it in several recipes (such as Chocolate Cake Batter Vegan Overnight Oats). The reason I like the overnight oats so much is that I can make it in the evening when I’m not in a hurry. In the morning the last thing I want to do is grab my blender and make stuff. If I don’t mind that the “soft serve” isn’t frozen, could I blend them up and add them the night before?

Reply

Monica July 11, 2016 at 12:16 pm
Recipe Rating:

Great recipe! Thanks so much!

Reply

Shawna July 20, 2016 at 11:53 am
Recipe Rating:

I just had to write a comment. A few years ago, my sister and I tried overnight oats from a random post on pinterest and it. was. AWFUL. We could not understand what the craze was about. Fast forward a few years, and I’ve made a zillion of your recipes, but always skipped over the overnight oats because I could not believe that you would even like them. Finally, last night, curiosity got the best of me and I told my husband I was going to give them a whirl (and promised a back up plan for breakfast). I know I shouldn’t be shocked, since I’ve loved every single one of your recipes, but we LOVED this. Thanks again for another recipe that will go into our household’s weekly rotation!

Reply

Angela Liddon July 20, 2016 at 1:51 pm

Aw, I’m so happy to hear that my recipe for overnight oats won you over, Shawna! Thanks so much for the awesome comment.

Reply

rafaela July 28, 2016 at 4:15 am

Hi!! I am looking forward to trying this, looks amazing! I just have one question: I am not a big fan of “creamy” foods, it there any way I can make this a bit more “solid”? Thank you!

Reply

Angela Liddon August 5, 2016 at 12:26 pm

Hi Rafaela, I would agree with you that overnight oats are definitely creamy (especially when you mash a banana into the mix or add yogurt!). That said, if you want to make them less creamy, I would suggest letting them sit for much less time and using less liquid. Instead of mashing a banana into the bowl, wait to add a chopped banana just before serving (or of course, any fruit you like). Shredded or finely chopped apple is a great swap for mashed banana, and it yields a less creamy result. The gel-like texture of soaked chia seeds can also throw some off at first, so you could also try making your first bowl with a minimal amount, and go from there. I would try using 1/2 cup rolled oats, 1/2 cup almond milk, 2 teaspoons of chia seeds, and cinnamon and sweetener, to taste. If you let it sit for much less time in the fridge—15 minutes or so—the oats will remain chewy, firm, and a bit less creamy compared to letting it sit overnight. Another idea is to serve it with a crunchy granola on top for a nice texture contrast. Lastly, I have some delicious baked oatmeal recipes that might be more up your alley. They’re still make-ahead recipes (and can even be frozen and re-heated!), and will firm up a lot in the fridge! I really love baked oatmeal straight from the fridge, especially in the summer. I’d suggest trying my Heavenly Carrot Cake Baked Oatmeal, Tropical Pineapple Baked Oatmeal, or Maple-Cinnamon Apple & Pear Baked Oatmeal (The Oh She Glows Cookbook p. 39). With a little experimentation, I’m sure you’ll find your perfect oatmeal!

Reply

Paige November 28, 2016 at 11:45 am
Recipe Rating:

How much is one serving? 1/2 cup? Cup?

Reply

Angela Liddon November 28, 2016 at 4:20 pm

Hi Paige, this recipe yields 1 serving. Hope that helps!

Reply

Stephanie A December 12, 2016 at 12:40 am

Overnight oats changed my mornings forever!!

Reply

Angela Liddon December 12, 2016 at 2:09 pm

I love having a bowl waiting for me in the fridge in the mornings! It’s so great. :)

Reply

Brenda Bare December 18, 2016 at 2:44 pm

Is there anything I can sub for the banana? I love them but among many other of my favorite foods, some of which I consider staples among the vegan lifestyle, I found out I have food sensitivities too :-( (big crying face). I need to avoid bananas and apples if possible, I won’t die from them but during sinus season in particular I need to pay attention to my food sensitivities they aggravate them. :’-(

Reply

Angela Liddon December 19, 2016 at 10:39 am

Hi Brenda, I’m so sorry to hear you’re sensitive to a food you love! That’s the worst, isn’t it? For the Vegan Overnight Oats, you can try swapping the mashed banana for 1/4 to 1/2 cup of your favourite yogurt, adding a bit of liquid sweetener, if desired.

Reply

Brenda Bare January 2, 2017 at 10:10 pm
Recipe Rating:

Thanks Angela! I will try that. :-) I wanted to say I love your recipes, site, and app. :-D I just downloaded the app and have some books in my kindle as well as some others in my wishlist for later when I get some extra money :-) <3

Reply

Angela Liddon January 3, 2017 at 9:24 am

Aw, you’re too sweet! Thanks so much for the kind words. I hope you absolutely love the app! Happy cooking! :)

Reply

Kelly January 9, 2017 at 9:48 am
Recipe Rating:

Tried the cookbook version of this recipe last night/this morning for breakfast. Very yummy – I’ve had overnight oats recipes before, but none that added banana. I think it really made a difference.

PS – great add-in idea: maple-glazed walnuts. :D (They’re super easy to make – 2 cups chopped walnuts anc 1/3 cup pure maple syrup and a pinch of salt. Add all to a saucepan over medium – med-high heat – cook stirring frequently for 3-4 minutes then remove to a plate and allow to cool.)

Reply

Angela Liddon January 9, 2017 at 10:25 am

Hi Kelly, I’m so pleased you enjoyed the oats recipe. I really love the addition of banana, too! :) And thanks for sharing your maple-glazed walnuts trick–they sound delish!

Reply

Dana January 22, 2017 at 7:27 pm
Recipe Rating:

I made this recipe with my son and it was soooo quick and easy to make!!! Due to allergies, I substituted the banana for plain non-fat Greek yogurt and used water as my liquid. After letting it refrigerate overnight I topped mine with blueberries and my son topped his with granola. Both were absolutely delicious! Because I’m up at 4:30am everyday to workout this will surely be my ‘go to’ breakfast in the mornings! What a great way to have a pre-made nutritious breakfast on the go!!!

Reply

Angela Liddon January 23, 2017 at 8:56 am

I’m glad you and your son both enjoyed it, Dana! And thanks so much for sharing those great substitutions with us. :)

Reply

Ben February 2, 2017 at 12:43 pm
Recipe Rating:

Hi Angela,

Thanks so much for the recipe. I started a gluten-free / vegan diet a couple months ago and these overnight oat recipes have been a great substitute for all the yogurt I was eating. I’ve been making big batches to get me through the week, but I keep having to open up the container which makes them go bad quicker. I want to make a batch of smaller jars, but won’t the oats get too mushy? Any suggestions on? Thanks so much!

Reply

Amanda February 5, 2017 at 11:43 pm
Recipe Rating:

I have tried other recipes for overnight oats before and always ended up throwing them out because I didn’t like the flavour and/or texture. This recipe could not be any different! It is SO good and SUPER filling!! I like to top mine with granola (your recipe!), hemp seeds and mixed berries :)

Reply

Angela Liddon February 7, 2017 at 4:22 pm

I’m so, so happy you like this recipe, Amanda!

Reply

Tanja February 24, 2017 at 5:58 pm
Recipe Rating:

Made this last night for breakfast today and LOVED it!!! Topped it with berries, hemp, cashews, coconut & vegan chocolate chips. Feels so ggod to be HEALTHY! ?

Reply

Leah March 14, 2017 at 2:06 am
Recipe Rating:

This recipe is delicious and very easy to make! I used a glass jar and made it at 11pm, took it out of the fridge at 6:30am and I ate it about an hour later. It’s an awesome ‘grab n go’ breakfast and all I can say is IM HOOKED! Thank you!!

Reply

Melissa March 18, 2017 at 11:19 am
Recipe Rating:

2 years ago I set out to better my health for my life and my son’s. Your first cookbook opened up a whole new world of healthy eating and nourishing foods to me. 130 lbs later, your book is full of bunny ears and note and this is still my favorite breakfast. So versatile! Thank you!

Reply

Angela (Oh She Glows) March 21, 2017 at 9:16 am

Congrats Melissa! I’m so touched by your kind words and that you enjoy the book so much. Thank you and congrats again on all your success.

Reply

Chadras March 29, 2017 at 10:46 am
Recipe Rating:

Hi,

Thanks for the recipe. I’m allergic to bananas and I don’t eat yogurt. Is there anything else I could use that’s vegan. Is that type of consistency necessary?

Reply

Angela Liddon April 17, 2017 at 9:14 am

Hey there! You could try swapping the mashed banana for peeled mashed pear, or even shredded apple. Alternatively, you could try reducing the almond milk a bit and simply adding some sweetener to taste in place of the banana, though I’m not positive on the proportions (it may take a bit of trial and error). The VOO won’t be as creamy, but should still thicken up okay. If you try either option, please let us know how it goes. Hope this helps!

Reply

Ella March 30, 2017 at 8:18 am
Recipe Rating:

Made this recipe for the first time last night and am currently enjoying it at work. I have to say I am impressed by how much I like it! I did not add any toppings, and was apprehensive whether the sweetness from one not overly ripe banana would do it for me. I ate half the jar without any additions, and drizzled a tiny bit of honey on top toward the end. Can’t wait to experiment with toppings, but take comfort in knowing that even when I am too lazy to add any, I can thoroughly enjoy this simple breakfast.

Reply

Angela Liddon March 30, 2017 at 11:50 am

I’m glad to hear you enjoyed the oats, Ella! I hope you have fun playing with toppings. Do you know what you want to try first?

Reply

Ella April 4, 2017 at 12:55 pm

I have been putting a bit of a frozen fruit medley (blueberries, raspberries, blackberries) on the bottom and top. I have cut the almond milk slightly to makeup for the moisture released by the thawing fruit.

Reply

kelly July 7, 2017 at 7:34 am
Recipe Rating:

This, along with your clusters, is the first thing I have made from your book. I am hooked!!!
Milk products have been bothering me lately so I am attempting to adopt a vegan lifestyle. Your website and books are perfect for helping me. (I may also love the fact that you are Canadian! Producing recipes that are in season.)
Quick question: How long will this stay in my fridge for? It takes me 3 days to eat the batch. I’m assuming that is fine.

Reply

Angela Liddon July 14, 2017 at 11:00 am

Hi Kelly, I’m so happy to hear you’re enjoying my recipes and finding them helpful! You’re right: vegan overnight oats will keep in an airtight container in the fridge for up to a few days. Happy eating! ;)

Reply

Emma July 25, 2017 at 7:09 am

Is it possible to switch the almond milk for rice milk? xx

Reply

Angela Liddon July 27, 2017 at 12:46 pm

Hey Emma, I can’t see why not! You can really make this with whatever liquid you prefer. :)

Reply

Sabrina September 5, 2017 at 7:37 am
Recipe Rating:

So delicious ! Did it with coconut milk, walnuts and medjool dates , couldn’t be better .

Reply

Daren September 11, 2017 at 12:35 pm

If this is great for the warmer times, how would you tweak it for winter? Yummy!

Reply

Marina September 23, 2017 at 1:25 pm

I like using steel cut oats….how would you incorporate those instead of rolled oats?

Reply

Angela (Oh She Glows) September 25, 2017 at 2:15 pm

I would probably cook a big batch of steel cut oats, and then create several days worth of “overnight oats”…portioned into small jars for the week. You can soak steel cut oats, but it doesn’t get creamy without cooking, and so I find the texture is dramatically different when using them instead of rolled oats. But try it if you’re curious! :)

Reply

Lynda Renée October 2, 2017 at 10:39 am
Recipe Rating:

This is absolutely delicious – sustaining – I love it.

Reply

Teresa November 27, 2017 at 3:36 pm

Here’s the nutrition info for the recipe without any toppings: https://www.verywell.com/recipe-nutrition-analyzer-4129594

Reply

Indigo January 2, 2018 at 11:04 pm

You said sugar free but there is maple syrup which is not sugar free

Reply

Angela (Oh She Glows) January 3, 2018 at 10:19 am

Hi there, The maple syrup is totally optional and not part of the actual recipe, but as a possible topping.

Reply

Cheyenne January 11, 2018 at 3:36 pm

Really yummy! Had to add more milk in the morning as it had completely thickened, but wow what a filling breakfast! I definitely could have made that for two people. I’m sure it will keep me full way into the day. Thanks for sharing :)

Reply

Angela (Oh She Glows) January 12, 2018 at 8:51 am

Hey Cheyenne, That’s awesome you loved it so much…thanks for letting me know!

Reply

Veronique January 22, 2018 at 12:05 pm
Recipe Rating:

OMG this was so yummy and filling!!! I was able to split the recipe into three separate portions to give me 3 days worth of breakfast :)

Reply

Angela (Oh She Glows) January 23, 2018 at 8:23 am

Hi Veronique, Oh that’s so great! Thanks for trying it out.

Reply

Christen February 12, 2018 at 11:27 am
Recipe Rating:

I don’t know how this got so many 5 stars, I made this last night and it’s disgusting! Not oats at all but rather banana-chia with a hint of oats. Gross. So glad I made this other one from the Tasty Vegetarian for my hubby last night instead.

I love so many of your other recipes, this one just missed the mark.

Reply

Angela (Oh She Glows) February 12, 2018 at 2:19 pm

Aww so sorry to hear that Christen! You can absolutely make them without the banana. Also see the tip in the recipe about using yogurt as an idea for a banana swap.

Reply

Hayley March 15, 2018 at 4:39 pm

I LOVE this recipe!! I’ve made it many times over the past couple years, but most recently, had the best batch yet. I added a scoop of chocolate protein powder to the recipe (and a bit of extra almond milk) then topped each serving with shredded coconut and blueberries. Amazing.

Reply

Angela (Oh She Glows) March 16, 2018 at 7:11 am

Ohhh I love it with protein powder too! It gets so thick. :) I typically use Sunwarrior Warrior Blend in Natural…it’s not sweet but nice with mashed banana.

Reply

Nicole Fich March 16, 2018 at 6:46 pm
Recipe Rating:

These were awesome! These taste like an improved version of chia seed pudding! Love every ingredient in here.

Reply

Melissa April 24, 2018 at 12:08 pm

Please add the macros (calories, protein, fat, carbs) next time!

Reply

Leave a Comment

Previous post:

Next post: