These Vegan Overnight Oats are made with a blend of coconut and almond milk for a sweet, refreshing, and creamy grab-n-go breakfast. This easy recipe is filled with protein, fiber, and all the good flavors. Plus whipped together in just 5 minutes!
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This post was originally published on July 3, 2017
Imagine waking up to a bowl of blueberries and cream goodness. Now imagine that there are no adverse health consequences to eating said deliciousness. That would be the perfect start to the day, right?! Well, my friends, this dreamy morning scenario is about to become your reality.
While these creamy vegan blueberry oats might taste sinful, they’re actually loaded with good-for-you ingredients that will keep you satisfied until lunchtime. Each serving has 8 grams of protein and 8 grams of fiber! Want more? This recipe is highly versatile. Add protein powder or hemp hearts for even more of a boost.
And the best part? There’s no cooking involved! This recipe takes just 5 minutes to throw together. So what are you waiting for? Grab your ingredients and meet me in the kitchen.
Recommended Ingredients & Equipment
These Vegan Overnight Oats are rich, creamy, and filled with fresh berries. It's truly like eating dessert for breakfast. And, better yet, there's no prep time! Just mix them up the night before (it takes 5 minutes) and store them in easy grab-n-go airtight containers for easy breakfasts throughout the week.
Here is everything you need.
Ingredients & Substitutions
- Old Fashioned Oats - I recommend extra-thick old fashioned oats. You want oats that will keep their shape overnight so that you have a full-bodied texture. Old fashioned oats will also work, but they aren’t preferred. If you are gluten-free, make sure to look for a gluten-free thick cut.
- Coconut Milk - This recipe calls for half coconut milk for extra flavor and creaminess. If you don't like coconut milk, you can just swap it out for any other non-dairy milk.
- Non-Dairy Milk – I recommend oat, soy, or cashew but any non-dairy milk will do.
- Maple Syrup - For a sweetener, I typically use maple syrup. Maple syrup adds a complex flavor without overly sweetening the oats (like some unrefined sweeteners can do). You could also use agave nectar, coconut sugar, or monk fruit.
- Mixins – For texture, I add chia seeds which are considered a superfood for being high in antioxidants and fiber as well as providing energy boosters and natural mood enhancers. You can also add cacao nibs, hemp hearts, or your favorite protein powder. Or you can omit superfood add-ins altogether.
- Blueberries - I recommend fresh blueberries but frozen blueberries will work. Just let them thaw to room temperature before using.
Recommended Equipment
You don’t need much when it comes to this vegan overnight oats recipe. You simply need some 6 or 8-ounce jars, a mixing bowl, and a few kitchen utensils. (<<affiliate links).
Step-by-Step Instructions
Step One – Combine the Ingredients
Combine oats, milk, chia seeds, vanilla extract, salt, and maple syrup in a large bowl. Stir together until well combined.
Fold in blueberries.
Pro Tip: Feel free to substitute the blueberries for finely chopped strawberries, blackberries, or raspberries. Or for a sweeter option, substitute chocolate chips.
Step Two – Divide and Refrigerate
Divide the oats into four overnight oat jars. Tightly cover and refrigerate for at least 4 hours, until the oats have set up.
When ready to eat, top with the desired topping and serve.
Serving and Storing
Serving – Let your oats set up at least 4 hours before serving. They are best left to sit overnight. Serve them with fresh blueberries, shredded coconut, or chopped almonds.
Storing – Store the oats in two separate serving sizes to be enjoyed throughout the week. Overnight oats should be eating within 4 days. You can also freeze your oats individually in airtight containers. When ready to eat, pull one container out of the freezer and let it thaw in the refrigerator the night before. Store in the freezer for up to 2 months.
Tips and Tricks
- Use extra-thick old fashioned oats. You want oats that will keep their shape overnight so that you have a full-bodied texture. If you are gluten-free, make sure to look for a gluten-free thick cut.
- Embrace toppings. Cacao nibs, fresh blueberries, and shredded coconut add delicious texture as well as a nutritional boost.
- Feel free to add a variety of mixins. In addition to chia seeds, you can add cacao nibs, hemp hearts, or your favorite protein powder.
- Store separately. To make this a true “grab-and-go” breakfast, make sure you’re making it easy to grab just the right amount! Store these oats in small 6 oz mason jars.
- Feel free to double or triple the recipe for a weeks worth of grab-n-go breakfasts.
Frequently Asked Questions
Overnight oats should be stored in an airtight container in the refrigerator. When making this recipe, I use these overnight oat jars from Amazon. They are a perfect size and have a tight-fitting lid. You can also use regular 8oz Mason Jars.
Yes! If you don’t have access to fresh blueberries, frozen berries will work in a pinch. You can also substitute any other berry (such as strawberries, blackberries, and raspberries) for this recipe.
Yes! You can swap in steel-cut oats for old fashioned oats. To do that, you’ll want to double the liquid in this recipe.
Heck yeah! There is no right way to eat overnight oats. While they are traditionally served cold, you can definitely eat them warm. Heat them gently over the stovetop or in the microwave. You may want to add additional non-dairy milk to loosen up the oatmeal.
More Overnight Oat Recipes
- Strawberry & Cream Overnight Oats
- Chocolate Peanut Butter Overnight Oats
- Pumpkin Pie Overnight Oats
- Snickerdoodle Overnight Oats
For more breakfast inspiration, check out all my oats and granola recipes.
Blueberry Overnight Oats
Ingredients
Overnight Oats
- 1 cup rolled oats
- ½ cup coconut milk
- ½ cup almond milk
- 1-2 tablespoon maple syrup
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- pinch of salt
- 1 cup fresh blueberries
Additional Toppings (optional)
- fresh blueberries
- chia seeds
- shredded coconut
Instructions
- Combine oats, milk, chia seeds, vanilla extract, salt and maple syrup in a large bowl. Stir together until well combined. Fold in fresh blueberries.
- Transfer to two 8 ounce mason jars, cover, and refrigerate at least 4 hours or overnight. When ready, top with desired toppings and enjoy!
Notes
- Use extra-thick old fashioned oats. You want oats that will keep their shape overnight so that you have a full-bodied texture. If you are gluten-free, make sure to look for a gluten-free thick cut.
- Feel free to add a variety of mixins. In addition to chia seeds, you can add cacao nibs, hemp hearts, or your favorite protein powder.
- Store separately. To make this a true “grab-and-go” breakfast, make sure you’re making it easy to grab just the right amount! Store these oats in small 6 oz mason jars.
- Can I use frozen blueberries? Yes! If you don’t have access to fresh blueberries, frozen berries will work in a pinch. You can also substitute any other berry (such as strawberries, blackberries, and raspberries) for this recipe.
- Can I use Steel Cut Oats? Yes! You can swap in steel-cut oats for old fashioned oats. To do that, you’ll want to double the liquid in this recipe.
- Can my oats be heated? Heck yeah! There is no right way to eat overnight oats. While they are traditionally served cold, you can definitely eat them warm. Heat them gently over the stovetop or in the microwave. You may want to add additional non-dairy milk to loosen up the oatmeal.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Amy says
You mention storing in two 8 oz mason jars then also storing in four containers. Is a serving size half of recipe or a quarter? Thanks!
georgia says
Best cake i’ve ever made! Such a quick receipe and the lemon buttercream is so delicious!
Carolene Wilson says
Are you referring to the coconut milk in the can or can I get it in a box like the almond milk? I am only familiar with the coconut cream in the box and the coconut milk in the cans.
Sarah McMinn says
I am referring to canned coconut milk but you can swap it out for another type of non-dairy milk
Faith says
What kinds of oats rolled, Steele cut, do you use in this recipe?
Sarah says
Rolled oats, I prefer thick-cut
E says
I am a bit confused as to why you are using oats in your cooking, while also going gluten-free on your 30 days vegan cleanse. Oats in all forms: steel-cut, rolled, whatever all have gluten in them.
Sarah says
Oats only have gluten when they are rolled in flour which is a common process. However, it's super easy to find gluten-free oats! This is the brand I use.