It’s time to Spring forward with these Blood Orange Overnight Oats. Topped with beautiful, in season, blood oranges, sweet strawberries, crushed almonds, coconut flakes and a drizzle of pure maple syrup, these tasty oats are not only vegan, but whole food plant based (WFPB), as well. A naturally sweet treat for those on the go to start the morning off right.
Hello hungry friends! How many of you skip breakfast? Most of us know it’s the most important meal of the day, but rushing around in the morning, getting ready for work or getting kids off to school can be exhausting. So much so that many of us miss out on some very important nutrients.
But alas, I have a solution. Presenting my Blood Orange Overnight Oats. If you haven’t made overnight oats yet, you’re in for a special treat?
How to Make These Blood Orange Overnight Oats
Just mix a few cups of organic oats with the nut milk of your choice and some chia seeds, throw them in the fridge before you go to bed and wake up to a wholesome healthy breakfast. But wait, you’re not finished yet!
Once out of the fridge, top these tasty overnight oats with some wedges of blood oranges, sliced strawberries, crushed almonds and a few flakes of coconut. If you have some extra fruit or other WFPB yummy goodies lying around, add those too. Finally, add a drizzle or two of maple syrup and you’ve got a WFPB meal that’s Plant Strong and Vegan, too.
Just where do these new terms come from?
Vegan Vigilante is making a change in how the recipes are created. Let me tell you why if you dare to listen…
The last four years have been very tough on me. I had some personal issues going on at my regular job, as well as family problems and health issues. Last year, I had 3 surgeries, two on my hands and one to remove some skin cancer on my face.
I now have a very strange looking nose but hey, at least the cancer’s gone and at my age, I no longer put vanity ahead of health.
Over the last 6 months, I’ve made some recipes that were high in fat and eaten every single one of them. That said, I have say that not all vegan food is created equal and just because its vegan doesn’t always mean its healthy (i.e. french fries fried in oil).
The bottom line is I’ve gained some weight and now I’m uncomfortable.
But I’m here to announce that today’s the day I Spring forward into health. Are you still with me? Then read on…
Over the last few months, I’ve been chatting with fellow food blogger and WFPB chef Jeff Tritten of Respectful Living.
We’ve talked a lot about diet and recipes and he’s convinced me that I need to make a change.
He’s challenged Vegan Vigilante to focus more on healthier, unprocessed recipes that are plant-based, vegan, oil and sugar-free with no added salt. Yikes! Sounds a little intimidating but I’m so up for the challenge.
Anyone care to join me?
The other day I went to the Farmer’s Market in Joshua Tree and found these beautiful blood oranges. I’ve never in my life seen such beauty from nature.
A true, deep magenta, these oranges are spectacular. So much so that I had to make these Blood Orange Overnight Oats.
I’ve been eating overnight oats for days. They are the perfect breakfast solution for those of us with crazy busy lives.
You can even throw them in a jar and take them to work with you. And look how beautiful they are! Almost too pretty to eat! Almost!
So today is day one of my WFPB vegan challenge. And it feels awesome. I had these lovely Blood Orange Overnight Oats for breakfast and some almonds for a snack.
Next, I made a luscious Blood Orange and Onion Spinach Salad topped with Roasted Rosemary Garbanzo Beans and a few Pepitas for dinner. I topped that with a tasty Miso dressing and sat down to a heavenly, WFPB vegan meal.
So every week, a couple times a week, I will be posting WFPB vegan recipes. Those who get my newsletter will get them first (hint, hint, link to follow). I will do my best to stick to it and have even created a new category for WFPB vegan food. I’m really excited and also wanted to announce a couple of things that I’m hoping you’ll look forward to reading and participating in:
- Interview with WFPB vegan chef, Jeff Tritten
- Upcoming giveaway of some of your favorite products
In addition, because I’m a freelance medical writer who spent 20 some years in the medical field, I thought I’d write a few informative articles that will focus on how to go vegan, WFPB and vegan diets, current events in the vegan world and whatever else I feel like writing about. Suggestions? I am here to serve you so please feel free to leave them in the comments.
So stay tuned people, as there are many good things to come.Print
Spring forward with these beautiful Blood Orange Overnight Oats. Simple to make and full of whole food plant based vegan nutrition; the perfect breakfast for those with busy lives.
For the Oatmeal
- 3 cups oats (I use Bob’s Red Mill)
- 3 cups almond milk (or other nut milk of your choosing)
- 3 tbsp chia seeds
For the Toppings
- 1/4 cup crushed almonds
- 3 med blood oranges (peeled and cut into triangular sections)
- 6 large strawberries (sliced)
- 2 tbsp coconut flakes (I use Bob’s Red Mill)
- 1/4 cup dark maple syrup (Grade A)
For the Oatmeal
- Combine oats, nut milk and chia seeds in a large bowl. Stir thoroughly. Cover and throw in refrigerator over-night. If you prefer, you can combine the mixture in a bowl and then transfer it into four jars, leaving some room for toppings. Place a lid on each jar and throw in the refrigerator over-night.
- Remove mixture from refrigerator and ladle into four bowls. Top with blood oranges, strawberries, coconut flakes and almonds, then drizzle maple syrup over top and stir. Serve immediately and enjoy!
- In the morning, if you find your oats are too thick, add some more nut milk and stir.
- If your oats are too thin, add another 1/2 cup of oats (or more depending upon how thin it is), stir thoroughly and place in freezer for 5-10 minutes to allow to quickly thicken.
- Category: Breakfast
- Cuisine: American
If you make this Blood Orange Vegan Overnight Oats, be sure to take a photo and tag it #veganvigilante1 on Instagram. I’d love to connect with you via social media so please follow me on Facebook, Pinterest and Twitter. I appreciate you for taking the time to read about me and my vegan recipes. I’d love to hear what you think so please leave your comments after the post.
I’m here to serve you. If you have questions or want to share a recipe of your own as a guest blogger, please email me at email@example.com.
If you’d like to support my work, please sign up for my newsletter so you don’t miss a recipe. Need more easy breakfast ideas, try my Vegan Sweetheart Smoothie Bowl. I also have other breakfast recipes here.
Thanks again for stopping by! Have a wonderful, whole food plant-based vegan day!