Coconut-Cardamom Vegan Overnight Oat Parfait with Blueberry Chia Seed Jam

92 comments

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Food photography has been sparse in my house these days (Now, if we’re talking baby photography on iPhones, well let’s just say I’m killing it.) Lately, I only have 15-20 minutes for food photoshoots, so I’ve learned to be super quick when it comes to snapping pictures. I used to be militant about using my tripod, but I haven’t pulled it out in months. I used to give photoshoots a bit of planning before diving in, but that rarely happens anymore. It’s taken me a while to realize that my expectations of how things should be done aren’t always practical for the stage of my life that I’m in. This applies to life in general too. I’m going to do what I can and try to be a bit easier on myself. Perfectionism kills creativity. It’s also the killer of fun! If I only have 10 minutes to snap some photos, so be it. I’d rather share a little bit than nothing at all.

I started off this photoshoot using this darker background – it’s a scratched up piece of metal signage I found at an antique market last year (the front of the sign says “DO NOT ENTER”). I thought it was going to work perfectly, but I actually found it to be too moody for this recipe. It just looks too dark for the light, summery mood I was going for.

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So I switched to my trusty slab of white quartz instead. It’s the surface I’ve used the most in the past year. It’s heavy as heck and I actually managed to dent the hardwood with it one day (*headsmack*). Anyway, I like this clean and fresh feel much better even though the lighting wasn’t the best because I shot at noon when the sun is overhead. The inspiration for the photo came from Ashley. She did a cool multi-jar shot with homemade milk for my cookbook. Too much fun!

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In Lightroom, I made minor edits to the photo: increased clarity, exposure, whites, saturation, and removed blue and adjusted temperature. It took me about 30 seconds. There are things about the lighting I’m not super happy with and I probably blew it out too much, but oh well. Gotta pick your battles!

This is the same photo before editing…50 shades of grey!

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So that’s where my head is at with photography lately. I’d love to spend more time on it again, but right now I’m rolling with doing it under a time crunch. I’m beyond excited that Ashley is shooting the photography for my next cookbook. I honestly can’t imagine doing over 100 photos again with a baby crawling at my feet (and stealing the food). You guys are going to be blown away by the photos in the next book. We’ll have to show you some sneak peeks!

Now, finally onto the food. This is my newest overnight oat parfait creation. Six to seven years later, I’m still making vegan overnight oats on the regular. I’ll often make a large batch that lasts 2-3 days in the fridge. Or sometimes I eat it all in one day because I just can’t help myself. It’s so easy, perfect for the summer, and endlessly customizable. Make it parfait-style in portable jars and you’ll have snacks for days. Toss it in your bag and run out the door. Bring one for your friend and he/she will love you even more.

If you haven’t tried overnight oats layered with chia seed jam, you really must. It’s divine. This would be great with granola on top too.

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Coconut-Cardamom Vegan Overnight Oat Parfait with Blueberry Chia Seed Jam

Vegan, gluten-free, nut-free, oil-free, refined sugar-free, soy-free

By

4.9 from 26 reviews
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Overnight oats are getting fancy up in here! Coconut milk, oats, and chia seeds are mixed with ground cardamom, cinnamon, and maple syrup, and then layered with blueberry chia seed jam and sliced pear. You’ll want to eat this for breakfast, lunch, snacks, and dinner! Chia seeds don’t lie. Also, can I just say how awesome a layer of vegan ice cream or banana soft serve would be in this?

Yield
4-6 small jars
Prep Time
Cook time
Total Time

Ingredients:

For the blueberry chia seed jam:
  • 550g frozen blueberries (about 4 cups + 2 tablespoons)
  • 1/4 cup pure maple syrup, or to taste
  • Dash fine sea salt
  • 3 tablespoons chia seeds
  • 1 teaspoon fresh lemon juice, or more to taste
For the vegan overnight oats:
  • 1 (15-oz) can full-fat coconut milk (yes you can use light, but full-fat is super creamy and delish)
  • 1 cup rolled oats (use gluten-free if necessary)
  • 3 tablespoons chia seeds
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon ground cardamom , or more to taste
  • 1/4 teaspoon cinnamon, or more to taste
  • 1-2 small ripe pears, diced (for layering)

Directions:

  1. Prepare the chia seed jam: In a medium pot, stir together the blueberries and maple syrup until combined. Add a dash of salt. Simmer over medium-high heat, uncovered, for about 8-10 minutes until softened (the berries will release a lot of water during this time).
  2. Add the chia seeds and stir until combined. Continue simmering and stirring frequently (reducing heat if necessary to avoid sticking) about 8-15 minutes longer, until most of the water cooks off and the jam reduces in volume. it will look thickened.
  3. Remove from heat and stir in the  lemon juice. Transfer the mixture to a bowl, uncovered, and into the fridge until cool, for at least a couple hours. For a quicker cooling method, pop the jam in the freezer, uncovered, for 45-60 minutes, stirring every 15 minutes, until cool.
  4. For the vegan overnight oats: In a medium container (with a lid) or in a medium bowl, stir together the entire can of coconut milk, oats, chia seeds, maple syrup, cardamom, and cinnamon until combined. Cover and chill for 1-2 hours, or overnight, until the oats soften and the mixture thickens. Stir to combine before using.
  5. Layer the chia jam, overnight oats, and diced pear into small jars. Secure lids (or cover with wrap) and store leftovers in the fridge for up to 3-4 days. The chia seed jam will keep in an air-tight container in the fridge for up to 2 weeks. Also, leftover jam can be frozen in plastic baggies and it thaws beautifully.

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PS – Thank you for your enthusiasm regarding my 2-Day Meal Plan! I’m so thrilled by your response and hope to do another in the future.

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

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{ 92 comments… read them below or add one }

1 Brynn July 30, 2015

Chia jam is serious, I want to try your combination with cardamom- yum!

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2 Amanda July 30, 2015

Questions: can I use fresh blueberries instead of frozen, and almond milk instead of coconut milk? Also, Angela, I love every single recipe I have tried from both your blog and cookbook. Working on making every recipe from your book and can’t wait for the next one!

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3 Tom @ Raise Your Garden July 31, 2015

Picking your battles seems to work really well for food photos (although I’m not a food blogger) and parenting for that matter! Sometimes It’s just easier to let my 3 and 5 year old girls run around in their bathing suits and wellies and just get over it. I mean, who cares what the neighbors think? Anyhow, I like how you combined blueberries with cardamom, those two things just go really well together. And yes, glad to hear you say that perfectionism kills creativity ~ that is very true!

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4 Gluten Free Babe July 31, 2015

Yes – you can definitely use fresh berries. I like using fresh better! Also the almond milk does work for overnight oats – but it will be thinner – unless you use a bit less. The coconut milk solidifies more in the fridge. It’s also thicker out of the fridge :)

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5 Lena July 30, 2015

I actually love the photos on the darker textured background better somehow, although you are right that they aren’t quite as bright and summery. This looks amazing. I love adding cardamom to things!

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6 Kaila @healthyhelperblog! July 30, 2015

Your photos look perfect to me!! I am desperately trying to get better at food photography. I SUCK at staging. What kind of camera do you use?

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7 Katrina @ Warm Vanilla Sugar July 30, 2015

That jam alone looks fabulous! Love this!

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8 Shel@PeachyPalate July 30, 2015
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STUNNING pics in 10 minutes missus! That is skill!!! I actually love the dark background!

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9 Alexa [fooduzzi.com] July 30, 2015

Love love love this! And your photos…for having 15-20 minutes, I’m seriously impressed! Trying this pronto!

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10 jillian July 30, 2015

hi..new to your site and your cookbook just arrived from amazon yesterday…i’m excited! so….wanting to make the glo bars and wonder: would coconut syrup work for the brown rice syrup…and by crisp rice cereal do you mean one such as a puffed rice? i will be buying at whole foods not sure what to get thanks, jillian

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11 Angela (Oh She Glows) August 4, 2015

Hi Jillian,

Unfortunately coconut syrup won’t work as a subsitute. Also puffed rice is not the same thing as it is too soft and the bars would get too dense.

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12 Cassie Tran July 30, 2015

You never fail to make beautiful and delicious recipes, Angela! This looks amazing!

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13 Abby @ The Frosted Vegan July 30, 2015

I’m SO excited to see the book, especially since Ashley has mad photography skills! Cheers to summer friend! xo

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14 dana July 30, 2015

Stunning lady! SO want to try these!

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15 Neja July 30, 2015

And I just bought cardamom for the first time! Boy did your post work out for me! =) Great idea!

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16 MB July 30, 2015

Can we use steel cut oat for this recipe?
Thanks Angela!

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17 Chrissa - Physical Kitchness July 30, 2015

Oh my WOW. This looks amazing. For only having a few minutes to snap a few shots, you do a lot better than I do in an hour trying to get one good shot! I cannot wait to try this!

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18 India July 30, 2015

I love the layering look! And I’m so thankful when you post. I can imagine so much work goes into the photos, but the recipe is what I knOw I can trust. Appreciate your honesty!

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19 Max (blue earth grrl) July 30, 2015

Well, I am always astounded by how beautiful your photos are, it seems like the lighting is always ‘just so’. How do you do it!? I find it so hard, especially in winter, I sort of combine our lights and whatever sunlight there is on a light paper background to achieve some vibrancy.

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20 STS July 31, 2015

Perfect for breakfast!

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21 June @ How to Philosophize with Cake July 31, 2015

It’s so interesting to hear your thought process behind photos! I think both backgrounds look great :) These parfaits sound amazing too!!

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22 Kathy C July 31, 2015

This recipe not only sounds AMAZING, but it’s beautiful! I am picking up the ingredients today so I can make it asap!

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23 Cara's Healthy Cravings July 31, 2015

What a delicious breakfast treat!
I am totally on board with putting some banana soft serve in there too.

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24 Kathleen July 31, 2015

This looks delicious. Which jars do you use? I can never seem to find the perfect size. Thanks!

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25 Phemie July 31, 2015

Well…I’ve like literally just kind of found your site (well…thats not entirely true, your recipes have turned up on my e-doorstep a redicuously serendipitous amount of times..you have been in my home more creepliy times than I realized!)
Anyway , point being, so I finally, after eating unknowingly one of your recipies yet again (at a child birthing education center fundraiser last Saturday I was sponsoring and attending) that my friend had contributed the particular dish to the table (your sweetpotato vegi patties with peanut sauce?)…where the woman in line before me commented as we both hovered drooling over the plate “omg these are Soooooo good, I had them at this last year, I know!” I harassed my friend this week for the recipe (I agreed with the lady in front) and she linked me to you.

So…fast forward, I download blogloving app and finally “follow”, and sign up is my next step…but the BIGGEST thing that’s made it cyber/virtual love…is that not ONLY are you awesome at what you do…but you share your “behind the scenes” secrets of your virtual success. That is so rare and so socially contibuting. I am gobsmacked and instantly professionally “in love”. You are a rare gem and I am officially cyber swooning. Prepare for some serious cyber staking…in the friendly casual professional scuff the dirt awkward kind of way. Totespromise ✌
Thank you interverse, you never fail to bring me new wonderful worlds.

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26 Sarah | Well and Full July 31, 2015

What a beautiful and healthy breakfast!! I love how you stepped up overnight oats with the addition of cardamom… it’s one of my favorite spices! :)

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27 Kim Tilley July 31, 2015

This looks so good! I can’t wait to try it!
And I can totally relate to you about the food photography! I have five boys (two grown ones), work full time, and am also running three websites, one of which is a food blog. Trying to develop recipes, cook them, and then shoot them gets pretty wild, especially when kids and husbands want to eat what I’m trying to photograph! They hear the “click, click” of the camera and come running, knowing something good is going to be available soon!
We just do the best we can. And you did a wonderful job with these!
Kim :)

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28 Angela @ Eat Spin Run Repeat July 31, 2015

Oh my goodness… I literally JUST made blueberry chia seed jam yesterday! Great minds think alike, hey?! I always love reading your posts on food photography, and I am literally vibrating with excitement at the prospect of browsing the pages of your new cookbook to see the masterpieces that you and Ashley have put together! On the note of you killing it with iPhone baby photos, I whole-heartedly agree. I find myself going ‘awwwww!’ with every single one! :)

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29 Gluten Free Babe July 31, 2015

Angela,
I love how you explained what you did to your photos! Soooo many good tips in this post for my own food photography – thank you! I also take photos quickly sometimes – but that’s just because I want to eat! I have yet to get a photo of these walnuts and oat pancakes I’ve been making because I just can’t wait to eat them! Can’t wait to make your overnight oats!

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30 Emma {Emma's Little Kitchen} July 31, 2015

I adore these pictures Angela! I am in the same boat, I try and shoot my pics when the babe is napping, but sometimes thats not practical (if I want to shower/clean/make a phone call, anyway!). I love this combination, cardamom is so lovely with oats!

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31 Mary P. July 31, 2015

oh my goodness. This looks absolutely divine. I absolutely love the jam and I’m assuming a lot of fruit jams would work with this. Any suggestions for spices to swap with the cardamom? Check out my new blog if you every get a chance :)

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32 Jessica July 31, 2015

I have a few upcoming ultras on my schedule this summer and I have been wanting to add more chia seeds. The chia seed jam will be PERFECT to eat even on it’s own in workouts. Thanks for another great recipe.

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33 Ale July 31, 2015

Madly in love with cardamom, I need to try this!

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34 Aubrey July 31, 2015
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Gosh, I just love your site and this looks AMAZING:D

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35 Danielle July 31, 2015

I keep meaning to try chia jam! Maybe this weekend…..

I think that the metal background would work with a more colorful dish. Something that pops with orange, red, green etc. I’m specifically picturing a dish with greens and a variety of peppers.

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36 Leanne July 31, 2015

Love your recipes!! I live in your area and wonder if you mind providing the brand of coconut you use? Most organic canned coconut seems to have added guar gum to their ingredient list and from what I’ve read that isn’t helpful when making coconut cream. Thank you for pouring your heart and sole into these recipes.

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37 Jessica @ Balance and Thyme July 31, 2015

I have a confession. I’ve never had chia seed jam! I think that needs to change ASAP!
I’ve always thought your photography was gorgeous and it still is!

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38 Sue August 1, 2015

I love the jars!! They look so much better than the tupperware ones I use.

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39 Kari @ bite-sized thoughts August 1, 2015

I don’t have a baby and my time for photography (and photography skills for that matter…) are still limited. I think a lot of us will value your real rather than ‘perfect’ approach :-) These parfaits sound delicious too!

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40 Taliah August 1, 2015
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Just fed this to my toddler for breakfast- instant hit! Thanks for the delicious recipe.

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41 Heidi kokborg August 1, 2015

Wow! That blueberry jam looks incredible! Can you use every desired fruit to make the jam? Looks so good! & I love that you used coconut milk instead of almond milk. I have never tried VOO with coconut milk but it sounds deliscious! Actually, I just went and bought coconut milk so I am going to try it one of the coming days!

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42 Jen K. August 2, 2015

I used frozen peaches, for the very scientific reason of because I had some, and it worked great!

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43 Susanne August 1, 2015

I like how you tell the process of taking the pictures! and it looks delicious!

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44 Amanda August 1, 2015

I love your idea about adding a layer of banana soft serve in this parfait. That would be delish! :)

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45 Teffy @ Teffy's Perks August 2, 2015

Not much can beat overnight oats! So simple to make, and always tastes absolutely delicious!

My current favourite is adding some grated apple for crunch and some coconut yoghurt for creaminess. Too good! Or even when I’ve got leftover quinoa, I sometimes even prefer it to oats.

Love the idea of the jam, makes it look so fancy =)

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46 Andrea August 2, 2015
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This looks so delicious I am making it right now for next weeks breakfasts. You come up with the best ideas! (And I used full fat coconut milk per your suggestion. ;) I am going to rate baed on the taste I had of the overnight oats, it was super awesome! Cardamom is such a nice touch.

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47 SpaceElephant August 3, 2015
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I made this recipe over the weekend. The parfaits came out gorgeous, and now I don’t know how I lived without chia jam this long. I was concerned that the small serving size would leave me hungry after a short while, but I had great energy for several hours.

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48 Ashley August 3, 2015

This was DELICIOUS! I made the oats as written but added a bit of almond milk to thin it out and layered with the fresh cherries I had on hand. The coconut milk makes this too good :) Thanks for another great recipe!

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49 Nikki August 4, 2015

YUM I love coconut :)

http://www.nikkisplate.com

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50 Danielle August 4, 2015

Yummy!! This look delicious!!

Danielle

http://www.blushblossom.com

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51 Jen T August 4, 2015
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Just made this and it was amazing! I couldn’t find pears (summertime) so I used peaches instead and softened them in the microwave with a little organic maple syrup.

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52 Steph August 4, 2015
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These overnight oats are AMAZING!!!!!!

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53 Joanna August 5, 2015

Background, no background…the food looks insane (and I’m sure it tastes heavenly) and that’s what important!

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54 Erin August 7, 2015
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Made this for breakfasts this week and it was sooooo beyond delicious. Creamy with the balance of the berry jam. Thank you for your creativity and inspiration in the kitchen!

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55 Kirstyn August 8, 2015
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Oats came out super thick and super tasty! Great flavors and the jam perks up the texture in a nice smooth way, used regular frozen blueberries not wild- a delightful burst of yum!

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56 martha August 12, 2015
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Just had these, having made my first batch last night. Oh.My.Goodness. DELICIOUS!

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57 Mickey Dickey August 13, 2015
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OMG! This is such an awesome and healthy recipe! I made it more healthy by substituting Califa Farms toasted cocunut/almond blend the second time I made it in place of the full fat coconut milk. It was just as good, if not better. I think Blue Diamond also makes a blend, but i prefer the TOASTED coconut/almond milk. I also used blackberries as I prefer them more! Thanks for this easy recipe, I have it memorized and make it 2-3 times a week now for an easy and healthy breakfast. I LOVE your web-site and can’t wait to try more recipes.

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58 Beth August 18, 2015

I made just the vegan overnight oats part of this recipe and it is AMAZING! The coconut milk and all the yummy spices and flavors! Instead of the chia jam or pear, which I’m sure would have been good if I made them, I topped my creamy oats with fresh sliced papaya. It was super delicious!!

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59 Samantha August 19, 2015
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just made this. Mine was very, very thick this morning, almost so much so I couldn’t stir it. Did I do something wrong? I had to add a little almond milk to think it. I was so excited to make the blueberry chia seed jam that I dumped everything all at once because I didn’t read the recipe slowly enough, yet it still came out wonderfully. Can one interchange 4 cups and 2 TBS of any fruit, or do you have to adjust depending on the water/juice content of different fruits? I would like to try with peaches… Thank you!

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60 Nina August 19, 2015
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Hi… Just discovered your site…tried the Quinoa patties and the vegan gluten free quiche…
Loved them!!! I’m making the coconut cardamom vegan parfait… What can I use instead of cardamom or can I omit it… Could not find it in my grocery stores

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61 Rebecca August 22, 2015

My friend and I are trying to go vegan and your site is our go-to. for recipes because everything looks DELICIOUS. Any tips for a newbie?

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62 Katie August 24, 2015
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I just made these oats for the second time. I’d never used cardamom before, but I am now in love with this spice! Please post more recipes with cardamom! I just want to open the spice cabinet and smell it!

I found the oats a little too thick, so I added a little almond milk. Perfect!

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63 Ally August 26, 2015
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Uhmmm amazing.

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64 Angel September 3, 2015
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This recipe is so good and easy to make. We just discovered it last week and have already made it twice. Looking forward to sharing with my relatives!

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65 Deb Castellano September 6, 2015

Hi, Angela! Just thought I’d share the variation this recipe inspired me to make last night! Oats, chia seeds, fresh peach, almond milk, turmeric, fresh ground cardamom, and a bit of shredded coconut. The cardamom MAKES it!! -Deb

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66 Landon September 8, 2015

Hi Angela, I think all your pictures are lovely, but I actually like your “moody” gray pictures the best! It mirrors the layering of the jars. The white background looks nice with your close-up shots, however. Just thought I voice my opinion :-)

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67 Ky September 13, 2015

OMG YUM! I love overnight oats. I’m going to try this with light coconut milk and stevia for the sweetener.

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68 Chantal September 13, 2015
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Loved this recipe! The spices in the oats are just lovely! So easy to make.

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69 Alice Carden September 17, 2015
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This recipe is devine! Even my husband who doesn’t like oatmeal likes it. I have your cookbook, and I love it. Thanks for devising such wonderful recipes.

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70 Jane September 21, 2015
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Just made this delicious concoction this weekend! I didn’t have cardamon on hand or maple syrup so I used pureed dates and nutmeg and it was deeeeLISH! love your blog and the great healthy recipes! Yum!

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71 Susan PR September 25, 2015
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This breakfast oatmeal in a jar is really delicious! Filling, tasty, fresh and very tasty. I used coconut cream cause that’s what I had and perfectly ripe pear. I have eaten it for lunch cause I crave the flavor so and it’s so filling. Love having the little jars in the fridge ready to go. Thanks, Andrea – another winner!

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72 Kseniya September 25, 2015

Do you think this would be good warmed up?

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73 Bella B September 27, 2015

I really love all of your recipes! I will have to try this for breakfast.
xoxoBella | http://xoxobella.com

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74 Shafqat October 2, 2015

It looks delicious andI like how you tell the process of taking the pictures!

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75 April October 7, 2015
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I really rely on people’s comments, so it seems so selfish when I make a dish and don’t leave a comment myself. I made this and it ROCKED!! My oatmeal was very sticky, so I thinned it out with some very vanilla soy milk and used agave nectar in the jam. My family really likes things sweet so we tweaked it. If you are on the fence, give it a try…

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76 Jonida Gjika October 8, 2015
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Angela,

This is one of the most delicious and healthiest breakfasts I have ever had! I never liked oatmeal but with this recipe you don’t even taste the oats. I can’t wait to buy your second book!

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77 Ania October 8, 2015

This is something I could have right now. Totally trying this recipe.

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78 Alison October 9, 2015

Hi I cant wait to try this overnight oat parfait with chia seed jam. I just thought I would let you know,firstly I know nothing about photography. Immediately when I looked at your parfaits on the sign, my thought went straight to what is the background the food is sitting on. I loved it the whole lot food and the presentation of your photo.When I read your views I smiled as a lady told me the other day don’t stress about perfection. What is perfect in our eyes is not always perfect in another’s eyes. So please share with me in this ladies advice, and BELIEVE ME WHEN I SAY YOUR PICTURE IS BEAUTIFUL IT MAKES ME WANT TO TRY. You have
inspired me to make your recipe and find an old sign and take a photo like yours. It will be first for my scrapbook.Unfortunately I have no fancy camera but I will make the best I can with what I have. Thank you and keep up the great work☺

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79 Laurie Gough October 9, 2015
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Angela, I love being vegan and you make it so much fun! Thank you so much for all your incredibly creative and delicious recipes. Yours is my absolute favourite blog. I not only love your recipes but the blog itself, how well-written it is (which as a writer and a grammar geek I SO appreciate) and how interesting all your posts are–your thought processes etc. Your posts show what an intelligent, fun, caring person you are. Thank you for adding so much pleasure to my life!
Laurie Gough

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80 Hannah October 23, 2015

Can i use steel cut oats for this recipe?

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81 Alexandra October 23, 2015

So this looks fab! I have everything prepared so that my husband and I can have this for breakfast tomorrow morning. I live in Canada though and it’s getting cold, my question is will this taste good warmed up? I’ve tried the other oats …. Delicious x

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82 alison October 23, 2015

hi – this looks so good! i am wondering whether you’ve ever tried freezing it in the jars?

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83 Jen November 12, 2015
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this was delicious, as are all of your overnight oats! I love all the different variations i’ve tried!! i’m just wondering if steel cut oats can be used? i make overnight oats all the time, but i’ve never tried steel cut so just thought i’d check in to see if angela or anyone else has tried that? thank you!

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84 Carol December 22, 2015

Am I understanding this right – there is no need to cook the oats, the just soak all night and you eat them cold?

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85 Angela (Oh She Glows) December 22, 2015

Yes that’s correct! :)

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86 Ellen February 11, 2016
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This is a wonderful recipe! I’ve been trying forever to find a way to “love” oats — I know it’s one of the best breakfasts a girl can make, but they were always so bland before. Thanks to you though, I now love oats for breakfast. Thanks :)

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87 Janick March 1, 2016

This is honestly the best oatmeal I have ever eaten! I love the taste of the coconut milk and the cardamon, it is such a unique combination.

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88 Hypnosis Adelaide March 13, 2016
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Mine don’t look half as nice when they are all layered up :) haha My presentation skills definitely aren’t as good

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89 Hannah April 13, 2016
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I just made this the other day and it is so delicious. It makes the perfect breakfast or snack. I used mixed berries for the jam and it turned out delicious!

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90 Angela Liddon April 14, 2016

So happy to hear you enjoyed the oats, Hannah! :)

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91 Shifra April 21, 2016

This looks great!
Just wondering if I can make this chia seed jam and use it just as jam? Or is it better to make your blueberry vanilla chia jam? Thanks so much!

Shifra

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92 Jaimie May 2, 2016

I’ve tried using canned coconut milk for overnight oats before and the fat hardened into extremely unappetizing chunks. Do you use a specific brand? Do you skim the fat off first? Or do you have any other tips that might help?

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