Vegan Overnight Oats Recipe
This easy vegan no-cook overnight oatmeal recipe is a delicious way to ensure a healthy breakfast. This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Overnight oats have been very popular lately, but I had yet to try them until this week. As healthy and simple as it sounded, the thought of cold oatmeal seemed, well… icky. But, I tried it, and I’m so glad I did. After the kids went to bed I added some oats, unsweetened almond milk, and a few drops of stevia to jar. I gave it a shake and tucked them into the fridge for the night. I expected to heat it up in the morning, but after trying it, I was instantly hooked and wolfed down the whole jar. If you’ve been hesitating to try overnight oats like I was, trust me, you must try them! No more excuses for skipping breakfast. Just grab from the fridge and go! I am not the best breakfast-eater, and have been known to eat the kids’ lunch PB&J crusts while dashing out the door with a flailing preschooler under my arm screaming that she wants to change her outfit for the 10th time that morning. Thank goodness for quick breakfasts like this to keep me (semi) sane
Overnights oats are so simple it’s kind of silly to even use the word recipe. There is absolutely no cooking involved. All you need to remember is to add oats to a jar, cover with milk, and add anything else. It’s not scientific – if you end up with too much milk in the morning, just pour a little off!
How to Make Overnight Oatmeal
Necessary ingredients: Oats and milk.
I prefer unsweetened vanilla almondmilk because it adds a yummy vanilla flavor without any added sugar. I’d rather control the sugar with healthy sweeteners like stevia or honey. It’s nice to skip the animal products in favor of plants sometimes too. Consuming more plants and less animal products just makes me feel better! When choosing a non-dairy milk, make sure carrageenan is not listed in the ingredients (it’s common in soy, almond, and coconut milk), and is non-GMO (soy is one of the most common GMO crops). Silk almondmilk is both free of GMOs and carrageenan, and is gluten free. I love that it’s super smooth.
Optional ingredients: chia seeds, unsweetened cacao, berries, peanut butter, shredded coconut… The options are endless.
I made a couple of jars of oatmeal for the girls in these tiny jam jars. Aren’t they adorable? I used 3 tablespoons oats, 5 tablespoons milk, and 3 drops of stevia for these little guys. Toasted coconut on top is my favorite addition. Well, maybe after fresh berries.
Chocolate-Peanut Butter is always a great combination. This one has no added sugar, but tastes so decadent. The girls loved this for an after-school snack.
Simply shake in some unsweetened cacao powder and add a dollop of peanut butter. Serve with some chopped nuts for a tasty crunch. If you’re like me and pretty excited about chocolate for breakfast, you have to also check out my Vegan Chocolate Chia Pudding!
Overnight Oats Recipe
Overnight oatmeal made with almond milk is a simple make-ahead plant based breakfast. Top with berries or add your favorite mix-ins!
- 1/2 cup rolled oats (gluten free if needed)
- 2/3 cup milk *I used Silk Unsweetened Vanilla Almondmilk
- 5 drops unsweetened stevia, or favorite sweetener
- Place oats into a canning jar. Pour milk over the top, add sweetener, and shake well. Place in the refrigerator overnight.
Variations: add one or more of the following mix-ins. When adding an absorbent ingredient like cacao powder or chia seeds, slightly increase the milk.
- Chocolate-Peanut Butter: Stir 1/2 tablespoon unsweetened cacao powder into the oats. Serve with 1/2 tablespoon dollop of peanut butter on top and some chopped nuts.
- Berry: Add 5 raspberries or blueberries before shaking the oats and milk. Serve with a few more on top.
- Chia Seed: Add protein and Omega-3s by adding 1/2 teaspoon chia seeds before shaking.
- Coconut: Add 2 tablespoons of toasted shredded coconut to the jar and shake up! Add more on top before serving.
Yield: 1 serving, Serving Size: 1
- Amount Per Serving:
- Calories: 160