- 3/4 cup rolled oats (90 g), gluten-free if needed
- 1 tbsp chia seeds
- 1 tbsp maple syrup (optional)
- 1/2 tsp vanilla extract (optional)
- 1 cup milk of your choice (250 ml), I used unsweetened soy milk
- Almond butter or peanut butter (optional)
- Fresh blueberries (optional)
- Add all the ingredients into a jar (except the almond or peanut butter and the blueberries), stir, cover, and refrigerate overnight or for at least 4 hours.
- Give it a good stir before serving and add more milk if needed.
- Customize it with any kind of fresh fruit, dried fruits, nuts, seeds, or any other topping like ground cinnamon, cocoa powder, ground ginger, dark chocolate, shredded coconut, or matcha tea.
- Keep the leftovers in a closed jar in the fridge for up to 3-4 days.
- You can use any type of oats.
- If you can’t eat gluten, use gluten-free oats or quinoa flakes instead. If you use quinoa flakes, you may need to adjust the amount of liquid.
- Omit the syrup if you prefer your overnight oats sugar-free, or use dates or sliced banana instead.
- Vanilla extract works really well for this recipe.
- Although chia seeds are optional, I like to incorporate them into my overnight oats because they give them a wonderful texture and consistency.
- I used soy milk, but this recipe will work with any kind of plant milk. It goes really well with coconut milk.
- Nutritional info has been calculated without the almond butter and the blueberries.
- Serving Size: 1/2 of the recipe
- Calories: 177
- Sugar: 7.3 g
- Sodium: 10 mg
- Fat: 7.2 g
- Saturated Fat: 0.9 g
- Carbohydrates: 19.9 g
- Fiber: 6.1 g
- Protein: 8.3 g