These Vegan Overnight Oats are easy to prepare and packed with nutrition; the perfect healthy breakfast in a jar for busy families and health-conscious people on the go.
There’s nothing like a bowl of my Vegan Overnight Oats when cooking breakfast over a hot stove is the last thing you want to do. Just throw the ingredients in a bowl at bedtime and wake up to a most splendid breakfast of chilled oats and berries with a hint of coconut and banana.
If you’ve never eaten chilled Vegan Overnight Oats before, you’re in for a delicious surprise. And because you prepared these vegan overnight oats the night before, there’s nothing for you to do in the morning before work or school except to eat a healthy breakfast. Pressed for time? No problem! Just throw them in a jar and take them with you.
If you’re like me and you have a bit of a sweet tooth, you’ll be happy to know you can sweeten these Vegan Overnight Oats with a drizzle of pure maple syrup and a sprinkle of shredded coconut. Along with the berries, it makes for just the right amount of sweetness that’s good for you too.
As you probably know by now, I always seem to have a story to tell when I start cooking in my kitchen. Whether I’m lighting the oil on fire that I’m heating on my stove or my Oster Bread Machine rock and rolls itself completely off my kitchen counter spilling my bread dough all over the floor, there is always some kind of strange disaster once I set foot in the kitchen. Today was no exception. As I was throwing the ingredients together, my mind started to wander to someplace other than what I was doing. When it came to adding the chia seeds – one of the most essential ingredients for this recipe – I accidentally added about 3 times as much as I should have. Because I didn’t want to waste the recipe, I decided to fix things by simply adding in more oats. The bottom line…I ended up with a ton of these Vegan Overnight Oats and we’ll be eating them for days. Don’t worry though, I adjusted the recipe before I posted it so you won’t have anything to worry about and you’ll only end up with about 4 servings. If you need more or less, just adjust the serving amount in the serving box below. I hope you enjoy these Vegan Overnight Oats as much as we did. See you in the kitchen!
In the mood for a more traditional oatmeal recipe? Try my Sweet Potato Oatmeal with Whipped Coconut Cream, one of the most popular recipes on my blog. Throw them in a jar overnight and they make a perfect breakfast for people on the go. For even more vegan breakfast ideas, visit my Vegan Breakfast Section.
If you make this recipe, don’t forget to take a photo and tag it #veganvigilante1 on Instagram. Please also follow me on Facebook, Pinterest and Twitter. As always, comments are appreciated. I will always answer your questions within 24 hours or less. I’d love to know what you think of my recipes and the blog, overall. Contact me anytime by email at firstname.lastname@example.org.
- 1 cup whole grain rolled oats I used Bob's Red Mill
- 1.5 cups unsweetened almond milk
- 1/4 cup chia seeds
- 1 large banana mashed
- 1/2 cup unsweetened shredded coconut
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup fresh strawberries for serving
- 1/2 cup fresh blueberries for serving
- pure maple syrup Grade A, for serving
- In a medium bowl, whisk together the oats, almond milk, chia seeds, banana, coconut, vanilla and spices. Cover and refrigerate overnight.
- In the morning, top with fresh berries, a drizzle of maple syrup and a sprinkle of shredded coconut and serve. Add any remaining oats to 8 oz mason jars and keep in the refrigerator for up to 5 days.
Tip: If your recipe comes out too runny, simply add a little more chia seed, stir and place back in the refrigerator to chill for a while. If your recipe comes out too thick, just thin it out with a little more almond milk.