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4.8 from 46 reviews |
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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
Total time
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:
- 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.
Nutrition Information
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.
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{ 10 comments… read them below or add one }
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.