These easy vegan & gluten-free overnight oats have been my go-to breakfast lately. I love being able to just grab a jar out of the fridge after my morning run, saving me so much time usually spent debating what to make. I’ve been really busy lately, so I’m trying to come up with more ways of being productive when and where I can. As much as I love making french toast or banana oatmeal breakfast cookies, I don’t have time most weekdays to make such epic breakfasts. But that is no excuse for skipping out on breakfast! That’s why I’ve made these quick, delicious overnight oats that you can prepare ahead of time.
I’m going to be honest with you. I used to hate oatmeal. I thought it tasted like a warm pile of mush. But when I became vegan, I saw how popular they were as a healthy breakfast choice made with plant-based milk, fresh fruit, and all sorts of yummy toppings. So, I figured I’d give them another go. My oatmeal hacks? I prefer using gluten-free rolled oats as opposed to quick cooking oats because they’re much thicker. I also use a mixture of dairy-free milk and water to soak them in, so that they don’t get as mushy but are still soft. I don’t like them TOO soft, so I use less liquid than most people probably do.
Now, my love for oats is endless. Not only are they packed with fiber and give me seemingly endless amounts of energy, but they’re really delicious and easy to adapt to your flavor/taste preferences. For me, my usual would be these overnight oats with mashed banana, cinnamon, coconut sugar, and almond butter.
Now, I’m a big oats fan! Forget boring regular old oatmeal, these overnight oats jars are the best thing to ever happen to my breakfast situation. They’re creamy, naturally sweet, and totally awesome. I’ve made everything from banana cream pie overnight oats to peanut butter chocolate chip overnight oats to PB&J overnight oats to vanilla chai overnight oats. So, if you’re looking for some inspiration to spice up your oats, definitely check out my other recipes!
The easiest part about overnight oats is that you make them the night before. Sometimes I soak mine for 2 nights, but 1 night is more than enough. I always store mine in a mason jar and normally eat them straight out of the jar. But you could also scoop them out of the jar into a bowl and add more dairy-free milk, almond butter, or other toppings like I did here. I’m interested to know what your favorite overnight oats combinations are, so please share your ideas with me on Instagram!
- 1 cup rolled oats, gluten-free
- 1 medium ripe banana, mashed
- 1/2 cup soy milk, or other dairy-free milk
- 1/4 cup water
- 1 tbsp chia seeds
- 1 tbsp coconut sugar
- 1 tbsp brown rice syrup
- 1 tbsp almond butter, optional for topping
- Add all ingredients to a medium mixing bowl and mix until well combined.
- Transfer to a mason jar.
- Stick in the fridge overnight, or for at least 8 hours.
- Remove from the fridge, top with almond butter, and dig in!
*I've found that these stay good for 2-3 days in the fridge.