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Recipe: vegan overnight oats


If you spend a lot of time in the vegan blog world like I do, then this recipe will not be new to you. It’s floated around for years, and it is one of my favorite quick morning breakfasts. However, I realize many of you do not spend hours on end combing the vegan blogosphere so I thought I’d introduce you to this easy, nutritious breakfast.

Overnight oats are exactly what they sound like: oats that sit in the fridge overnight. They are perfect for early risers who often have to choose between a run and breakfast. Or those that can’t be bothered with a breakfast that takes longer than grabbing a granola bar before heading out the door. Prep a little bit the night before (and I mean 2 minutes of prep at most) and your breakfast is ready when you are.

This recipe could not be simpler. Toss your favorite ingredients into a mason jar or Tupperware, let them do their thing overnight, add some extra toppings in the morning (if you’d like) and eat. The flavor combinations are endless, and you can add extra protein, fruits, or fat as your tastes dictate. Below is a more traditional overnight oats recipe, but use it as the jumping-off point for your own creations.

Overnight oats (vegan, gluten-free)

  • 1/2 cup gluten-free oats
  • 1 cup milk of choice (I used rice milk)
  • 1 ripe banana, mashed
  • 2 tablespoons chia seeds
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons slivered almonds, optional
  • 1 tablespoon peanut butter, optional
  1. In the evening, place oats, milk, banana, chia seeds, vanilla and almonds in a container. It’s best to use something that has a lid.vegan-overnight-oats-basics
  2. Stir well. Cover container and place in the fridge overnight.
  3. In the morning, add peanut butter and stir into oats.