Vegan Overnight Oats with a Nutty Twist

Start your day with a delightful bowl of vegan overnight oats, enriched with the creaminess of nut butter and the natural sweetness of maple syrup. This easy-to-make breakfast not only satisfies your morning hunger but also offers a nutritious blend of ingredients. Whether you prefer it cold and refreshing straight from the fridge or warmed up for a cozy start, this recipe is a game-changer for morning routines. Dive into this nutty vegan delight and experience breakfast like never before!

For the Oats:

½ cup unsweetened plain almond milk (alternative dairy-free milks like coconut, soy, or hemp can also be used)

¾ tbsp chia seeds

2 tbsp natural salted peanut butter or almond butter (either creamy or crunchy; other nut or seed butters can be substituted)

1 tbsp maple syrup (alternatives: coconut sugar, organic brown sugar, or stevia)

½ cup gluten-free rolled oats (preferably rolled oats over steel cut or quick cooking)

Optional Toppings:

Sliced bananas, strawberries, or raspberries

Flaxseed meal or extra chia seeds

Crunchy granola

In a mason jar or a small bowl with a secure lid, combine almond milk, chia seeds, peanut butter, and maple syrup. Stir well. It's okay if the peanut butter isn't fully blended; this creates delightful peanut butter swirls for the next day.

Incorporate the rolled oats into the mixture, ensuring they are fully immersed in the almond milk.

Seal the container with its lid and refrigerate for a minimum of 6 hours, preferably overnight, allowing the oats to soak and flavors to meld.

The following morning, the oats can be enjoyed cold, straight from the fridge. If desired, enhance with your choice of toppings.

For a warm treat, microwave the oats for 45-60 seconds. Ensure the jar has enough space to prevent overflow. Alternatively, pour the oats into a saucepan and warm over medium heat, adding extra liquid if needed.

Print Options:

Vegan Overnight Oats with a Nutty Twist