Vegan Overnight Oats
Vegan, gluten-free, no bake/raw, oil-free, refined sugar-free, soy-free
Yield
1 bowl
Soak time
overnight or 2 hours
Prep time
Cook time
0 minutes
Total time
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.
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 (180 mL) almond milk
- 1/4 teaspoon (1.25 mL) pure vanilla extract (optional)
Suggested Toppings:
- Granola
- Fresh fruit
- Coconut flakes
- Pure maple syrup
- Cinnamon
- Nuts and seeds
- Banana soft serve
Directions
- In a small bowl, mash the banana until almost smooth. Now stir in the chia seeds and cinnamon until combined.
- Stir in the oats, almond milk, and vanilla (if using). Cover and refrigerate overnight, or a minimum of 2 hours.
- 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.
Tip:
- Not a banana fan? Try swapping the mashed banana for 1/4-1/2 cup of your favourite yogurt and liquid sweetener, if desired.
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.
I’m so happy to hear this recipe was a winner, Anisah!
I have this everyday for breakfast – I LOVE IT! It is so easy and so nutritious, perfect for a healthy breakfast.
I’m glad you’re enjoying the overnight oats, Ella! I love having them ready and waiting on busy mornings especially.
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!
Do you have to include the banana to the recipe? I’m allergic to bananas.
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!
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?
Great recipe! Thanks so much!
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!
Aw, I’m so happy to hear that my recipe for overnight oats won you over, Shawna! Thanks so much for the awesome comment.
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!
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!
How much is one serving? 1/2 cup? Cup?
Hi Paige, this recipe yields 1 serving. Hope that helps!
Overnight oats changed my mornings forever!!
I love having a bowl waiting for me in the fridge in the mornings! It’s so great. :)
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. :’-(
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.
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
Aw, you’re too sweet! Thanks so much for the kind words. I hope you absolutely love the app! Happy cooking! :)
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.)
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!
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!!!
I’m glad you and your son both enjoyed it, Dana! And thanks so much for sharing those great substitutions with us. :)
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!
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 :)
I’m so, so happy you like this recipe, Amanda!
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! ?
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!!
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!
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.
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?
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!
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.
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?
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.
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.
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! ;)
Is it possible to switch the almond milk for rice milk? xx
Hey Emma, I can’t see why not! You can really make this with whatever liquid you prefer. :)
So delicious ! Did it with coconut milk, walnuts and medjool dates , couldn’t be better .
If this is great for the warmer times, how would you tweak it for winter? Yummy!
I like using steel cut oats….how would you incorporate those instead of rolled oats?
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! :)
This is absolutely delicious – sustaining – I love it.
Here’s the nutrition info for the recipe without any toppings: https://www.verywell.com/recipe-nutrition-analyzer-4129594
You said sugar free but there is maple syrup which is not sugar free
Hi there, The maple syrup is totally optional and not part of the actual recipe, but as a possible topping.
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 :)
Hey Cheyenne, That’s awesome you loved it so much…thanks for letting me know!
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 :)
Hi Veronique, Oh that’s so great! Thanks for trying it out.
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.
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.
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.
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.
These were awesome! These taste like an improved version of chia seed pudding! Love every ingredient in here.
Please add the macros (calories, protein, fat, carbs) next time!
I added some juice and vest of an orange to my almond milk, made a sort of, banana, orange almond milk smoothie and soaked my oats in that. Because I am having it in the Ozzie winter, I added some warmed cinnamon, raisin and stewed apple to the top to take the chil off. Amazing!
I got this recipe from your book and had to find this page to thank you! My picky toddler had two bowls of it this morning and I myself had a generous bowl. I LOVE that it took just minutes to prepare last night. Thanks again
Hey Min, that makes me so happy to hear! I’m glad the overnight oats were a hit. And I’m with you…it’s sooo nice having breakfast all set the night before! Plus mixing and matching new topping ideas can be super fun too. Thanks for your support!
Trying this for the first time this morning. I’m having a radical overhaul of my diet for health reasons, my usual breakfast would be a slice of toast with lashings of butter and occasionally some home made jam or marmite. Porridge has never been on my to eat list, can’t bear it. Anyhoo, made this last night, it’s a lot of food for one person so I’ve divided it into two for tomorrows breakfast. It’s a bit of a challenge for my palate but I added one small grated apple to today’s portion and it’s helped it along. I’ve got to learn to love eating plants/vegan and to be mostly wheat free too, which is hard for a cheese, butter, bread, pasta lover, meat isn’t a problem for me as I usually eat vegetarian. I’m thinking I may be better with a savoury breakfast type muesli/flapjack bar as I don’t have a sweet tooth. Cranks cookbook have a lovely recipe but it contains cheese, so I will have to experiment with nutritional yeast and marmite possibly.
Do you know if there used to be a link to a granola recipe as a topping option here? I swear there was but cannot find it! I make your nutty granola clusters from OSG cookbook and also a second one that I can’t find. It has fewer ingredients with peanut butter and oats. Any ideas? I’ve searched your site and am not having any luck. Thanks!
And of course Overnight Oats is a 5 star go to!
Angela, please ignore my previous question. I found it under In the Buff Smoothie. It’s The Perfect Granola. Thanks!
Oh I’m glad you found it, thank you! And enjoy :)
Could you tell me how many calories this has. I saw the Sat. fat, sugar and protein. Thank you.
Hi Dolly,
If you look near the bottom of the recipe there is nutritional info – just click on the plus sign and it’ll drop down for you! Hope this helps :)
Well done! Tried the recipe this morning. Perfectly sweet and filling😊
Made these this morning with the main ingredients but added a small baked sweet potato. So good!
Can you use steel cut Irish oats instead of vegan oatmeal?
I only keep soy milk at home would that taste ok or is almond milk a better choice for the overnight oats
Hey Sharlene, you can use whatever milk you like in this :)
Do I have to make this in a bowl or can I use mason jars
You can absolutely use mason jars if you’d like! :)
Delicious! This is my go-to breakfast now. Always a good start to the morning!
Thanks Geoffrey, so glad to hear it!
How many calories is this recipe?