Now that summer is here, it might be nice to have some cold breakfast meals that don’t include cereal that comes from a box! As a vegetarian, I used to make overnight oats frequently in the warmer months, and so I decided to veganize my basic recipe, with a few add ins!
The new additions? Chia seeds, which boost both protein and omega-3’s, and hemp hearts, which are also a great source of omega-3’s. Both add texture and help improve the creaminess of this dish.
Now that I’ve had these a few times and with a few different versions, I’m ready to share my recipe!
Vegan Overnight Oats
Prepare in 2 cup containers or a mason jar with a lid:
⅓ cup rolled or quick oats
1 T chia seeds
1 T hemp hearts (optional)
¼ cup (2-3 T) vegan yogurt (I like Trader Joe’s cashew yogurt or Kite Hill)
⅓ cup plant based milk (I like Silk 10g protein milk to boost the protein content)
Toppings of your choice.
Great topping options?
- Fruit compote (I often have leftovers if I make pancakes)
- This is simply a mix of frozen or fresh berries, juice of a lemon, and sugar (brown or white), cooked on the stovetop until thickened. Kind of like a quick, syrupy jam!
- 1 T peanut butter and a generous drizzle of vegan chocolate syrup (Hershey’s Simply 5 is vegan). Add sliced banana just before serving if desired!
- 1 T jam with fresh or frozen fruit (frozen actually works well for this!)
- 1 T brown sugar, 1 tsp cinnamon, and 1 T maple syrup. Add raisins, too, if desired!
Mix, cover, and store overnight or up to 5 days for a ready to eat breakfast that is healthy and filling!
Have you ever tried overnight oats? If you try my recipe, take a photo, post on Instagram, and tag me @annecreates!
As always, I hope you all are safe and healthy.