Words can’t express how much I love this easy and ready in the morning healthy breakfast recipe. It saves me time, headaches and it also saves me from drinking coffee.
It also looks so pretty and it tastes really good. Like illegally good.
But it’s totally legal and on top totally vegan and dairy-free. Now if you don’t care about legal and vegan/dairy-free stuff, go to my other recipe that uses yogurt.
Otherwise stay with me and look at these a little longer.
You can eat these overnight oats for breakfast or even as a dessert later in the day if you’re not that hungry in the morning. And they’re great as a post- or even pre-workout meal in case you like to do your workouts in the morning.
They’re creamy, delicious, slightly sweeter than the version using yogurt and take about a minute. And they’re super filling.
You’ll need some dairy-free milk, but you can also just use plain water. I’m doing this most of the time, because I don’t trust store-bought almond milk and I’m usually too lazy to make my own. Plus I don’t really drink it afterwards. And I’m always freaking out wondering what I should do with all that pulp. You can’t imagine how many desperate “desserts” I’ve baked because of almond milk pulp. I can’t let anything go to waste.
So for a few sips – I just use water. Plus, oats are great for making oatmilk on their own. They don’t need much soaking like almonds, so with water they let their little creamy juice out and it’s like you’ve used plant-based milk. I sound like the people who tell you to fry in water. But I am not delusional. It works.
With all those annoying explanations, the point is: if you have almond milk, use it, if not – stick to water.
Other than that you’ll just need simple everyday ingredients. A few months after publishing this recipe for the first time, I started using chia seeds because of omega-3’s and they add a great texture to the whole thing. It kinda gets like pudding. But it’s not. It’s overnight oats.
Tip: Usually I make sure these vegan overnight oats don’t get too runny by adding the water 1 “sip” at a time and pressing the oats down. This is when you’ll also notice the “oatmilk” come out. After that stir well: the mixture shouldn’t be too thick and sticky, but also not too fluid. And there shouldn’t be too much liquid on top – just covering the oats.
Health and beauty benefits
As far as health and beauty benefits go, here’s the very short version of it:
- Oats and nuts are known to assist weight loss and can lower cholesterol and blood pressure.
- They have anti-cancer and anti-inflammatory properties as well.
- On top oats are known to be prebiotic, so they help the good bacteria in your gut grow and thus prevent bad bacteria from overloading the body with toxins.
- Berries are among the antioxidant-richest foods on Earth. They contain more vitamin C than oranges and thus keep wrinkles away. If you want to know more about the beauty benefits of vitamin C look here.
- and with chia seeds we get those famous omega-3’s to reduce inflammation
- 1/3 cup oats (use gluten-free oats, if you're on a gluten-free diet)
- 1/3 cup almond milk or water
- 1 Tbsp chia seeds
- 1 tsp honey/agave/maple syrup
- Nut butter
- Before you go to bed mix in a small tupperware/jar oats, chia seeds, almond milk or even plain water, sweetener (agave/maple syrup). Make sure that all parts are combined well, stirring around 1 min. Close lid and leave in the fridge over night or at least for 5 hours.
- In the morning: Top with berries of your choice, I used blueberries and raspberries, nuts (I usually like almonds and peanuts because they're very crunchy and make my heart melt) and nut butter - I love peanut butter, so that's what I used. Almond butter goes well with these too.
- If you use frozen berries - add them to your oats the night before.
Hope you enjoy this recipe and if you want even more vegan breakfast recipes go here 🙂