Quick and easy vegan overnight oats with chia seeds and almond butter! Simple recipe for a healthy, nutritious and delicious breakfast.
Making up a batch of vegan overnight oats is as easy as just throwing all the ingredients into a jar, mixing it up and putting it in the fridge overnight.
And then when you get up the next day you have a grab and go breakfast option that is also super healthy and nutritious.
Yes you do eat it cold but somehow you don’t mind at all!
It’s not the same as cooked oats exactly, it’s a little chewier but you’re not in any doubt that you’re eating rolled oats. And its surprisingly filling!
Half a cup of rolled oats makes one portion, and it doesn’t look like all that much, but when you’re finished it you are totally satisfied.
It’s also really versatile and you can mix up your flavors with different plant milks and nut butters and various toppings.
How To Make Vegan Overnight Oats
Full measurements and instructions can be found in the recipe card at the bottom of the post. This is just a summary of the process to go along with the process photos.
- Add soy milk, almond butter, chia seeds, maple syrup, vanilla extract and cinnamon to a jar.
- Stir it. The almond butter will still be chunky and not properly mixed in but that is fine.
- Add in the rolled oats and stir them in. Make sure they are completely covered by the milk.
- Put the lid on the jar if you have a lid, or cover with cling film and place into the fridge and leave overnight.
- In the morning, add some fresh fruits, dried fruits, nuts, extra almond butter or whatever you fancy.
We used soy milk in these overnight oats, but any non-dairy milk will be great here and you can use different ones to create different flavors. Almond milk, oat milk, coconut milk, cashew milk, are all great options.
Almond butter can of course be switched out for any nut butter. Peanut butter is going to be delicious but so will cashew nut butter, hazelnut butter, macadamia nut butter, the options are endless. And remember we have recipes for how to make your own almond butter, peanut butter and cashew butter.
Chia seeds can be swapped for flaxseeds!
Maple syrup is just for sweetening, so you can leave it out if you prefer or use any sweetener of your choice.
When it comes to serving your vegan overnight oats, you have endless options.
We chose blueberries and sliced strawberries along with a drizzle of almond butter and some raw almonds, but any variety of fruits, nuts, seeds or dried fruits or chopped dates are all going to be excellent options for serving this and keeping things interesting.
Make Ahead and Storing
You can make up to 5 batches at once and then have your breakfasts sorted for 5 days in a row.
More Vegan Breakfast Recipes
- Super Eggy Vegan Tofu Scramble
- Vegan Pancakes
- Vegan Banana Bread
- Vegan Waffles
- Vegan Banana Pancakes
- Vegan Blueberry Muffins
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Overnight Oats
- Add the soy milk, almond butter, chia seeds, maple syrup, vanilla and cinnamon to a jar. Stir. The almond butter will stay chunky – this is fine.
- Add in the rolled oats and stir in. Make sure all the oats are covered with the soy milk.
- Put the lid on the jar if you have one or cover with cling film and place into the refrigerator and leave overnight.
- The next morning serve with fresh chopped fruits, dried fruits, nuts, extra almond butter or whatever you fancy.
- Use gluten-free rolled oats to ensure this meal is gluten-free.
- Prep time is just for mixing the oats and not for time spent in the fridge.
- This can also be served hot, just warm it in the microwave for a minute and stir well before adding fresh fruit on top.
- This recipe was first published in April 2017.