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Square photo of a glass jar of overnight oats

Overnight Oats

  • Author: Iosune
  • Prep: 10 mins
  • Total: 10 mins
  • 2-3 1x
  • Breakfast, Snack
  • American
  • Vegan

Servings 2-3 1x

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Overnight oats, a delicious, healthy, and nutritious breakfast or snack. It’s ready in just 10 minutes with only 7 ingredients, and great to eat on the go!

Ingredients

  • 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)

Instructions

  1. 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.
  2. Give it a good stir before serving and add more milk if needed.
  3. 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.
  4. Keep the leftovers in a closed jar in the fridge for up to 3-4 days.

Notes

  • 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.

Nutrition

  • 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