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Vegan Overnight Oats, vegan recipe

Vegan Overnight Oats

Rolled oats soaked overnight in plant milk with chia seeds and maple syrup, ready to grab straight from the fridge in the morning.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 jar
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup rolled oats old-fashioned, not instant
  • 2/3 cup oat milk or any plant milk you like
  • 1 tablespoon chia seeds
  • 1 tablespoon maple syrup or more to taste
  • 1/4 teaspoon vanilla extract
  • 1 pinch salt
  • banana, berries, or vegan peanut butter for topping

Method
 

  1. Add the rolled oats, chia seeds, and salt to a jar or container with a lid, and stir them together dry first so the chia seeds don't clump.
  2. Pour in the oat milk, maple syrup, and vanilla extract, then stir well until everything is evenly combined and no dry oats are stuck to the bottom.
  3. Cover and refrigerate for at least 4 hours, though overnight (8 hours or so) gets you the creamiest texture.
  4. In the morning, give the oats a good stir. If they've thickened up more than you like, loosen them with a splash more plant milk, then add your toppings and eat straight from the jar.

Notes

Overnight oats keep well covered in the fridge for up to 4 days, which makes them a good make-ahead breakfast for the whole week. The texture gets thicker the longer they sit, so keep a little extra plant milk on hand to loosen each jar before eating. Add toppings like banana slices or nut butter right before serving rather than the night before, since fruit can get mushy and nut butter can seize up in the cold.