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
Jo says
Yummy, easy and simple, thanks for sharing. I didnt have any almond milk so just used more coconut milk, and to cut back on the sugar a little stevia, and it was still delicious
Katrina says
Can I use frozen blueberries?
Sarah says
Fresh would be best but frozen would work in a pinch.
Lizzy says
Loved this recipe! This was my first time trying overnight oats and I was totally happy with it. I put chia seeds in basically everything so it was neat that they were included in this recipe. I added some strawberries to my second jar which made it a little sweeter. I’m still trying to convince myself that I like blueberries; I never did as a kid. This was the first time I actually enjoyed eating them! Great recipe! Simple, easy, and delicious.
Sarah says
I’m so glad you enjoyed even the blueberries! Thanks for sharing.
Melissa says
I also suffered from stress and ended up with ovarian cysts – and decided to cut out coffee to not put such a stress on my adrenals and it was worth a try…it was difficult but I did it and after 2 ultrasounds – No more cysts! I am not sure if this is coincidence – but even my Doctor was shocked as I had a cluster of cysts on my left ovary and on my right…wondering how you did giving up coffee and if it helped your ailments! Looking forward to trying this recipe as I am often running to work without breakfast and I need to get back to a routine of making time for me in the busy mornings!
Sarah says
Wow! I’m glad the cysts went away. I’ve read a lot about what coffee can do to a body since quitting and it would not surprise me at all if those two things were related for you! Thanks for sharing your story.
Ashley Jorgensen says
Really great recipe! I’ve made overnight oats before without chia seeds and it was awful. I’m glad I found your recipe because it’s really good and I look forward to eating it! It’s also super easy to make. I added a pinch of cinnamon bc I’m obsessed and used all almond milk only bc I didn’t have both on hand. I usually buy a almond/coconut blend, gonna try that next. Thanks for the recipe!!! The ratios are perfect and tastes amazing!
Katie says
Hi, I’m really enjoying this recipe. Do you have the calories per serving by chance? Thank you
Peg says
Hi! I can’t wait to make these! What type of coconut milk do you use and is it full-fat or light? Thanks !
Sarah says
I use full fat, I typically by Trader Joe’s brand. Light would work also, thought.
Haley says
Do you use the liquid portion of the full fat canned coconut milk or the cream part?
Thanks!!
Sarah says
I use it when it’s fully combined. Make sure to shake up the can before opening so that the solids and liquids are mixed together.
Cheryl says
This is my new favorite breakfast. So quick to make the night before. And since its blueberry picking season, I have plenty of fresh blueberries. Also love your blueberry muffin recipe. and your barbecue chickpea pizza recipe,…..
Sarah says
Thanks so much, Cheryl!
Trudy says
Hi! I love this recipe and it’s saved me on days when I need to whip up a quick healthy breakfast 🙂 I’ve shared this recipe with my Facebook group since they were looking for quick recipes and wanted to tag you in the post but couldn’t find you on Facebook. Do you have a Facebook page? My group is https://www.facebook.com/groups/lifestyles.fit.fabulous/ if you want to check it out!
Sarah says
Oh, that’s very kind. Yes, my facebook page is https://www.facebook.com/mydarlingvegan/ Glad this recipe is a hit. Thanks for sharing!
Sarah Wintin-Guthrie says
I love this recipe! Do you know how long they keep? Like, could I prep 5 on Sunday night for the whole week? Thanks!
Sarah says
I have never had them for more than 4 days, but I think 5 days would be fine. If you try it, let us know how it turns out!
Laura says
Great recipe! I used it as a guide to come up with a slightly different version and it turned out great! I used quick steel cut oats instead of rolled oats and used Orgain Protein Almond vanilla almond milk as my milk alternative, additionally I used almond extract instead of vanilla, and agave nectar in place of the maple. Thank you for your recipe, can’t wait to try more!
Sarah says
Glad you enjoy it!
Laurie*~ says
I hope you feel better soon!!
Sarah says
Thanks Laurie!
Kelly Mahan says
It actually looks beautiful, like something I could just make to use as a decor piece, lol. Will try this for sure, and hope this ultimate sacrifice works out for you. Best of luck!
Lisa says
What a great idea-especially for early rushed mornings…
Lisa @ NatureImmerse says
I have a new favorite breakfast everyone! Overnight oats made with blueberries, coconut milk, almond extract, and sprinkle with some sliced raw almonds and shredded coconut. Oh my! Actually, I could probably eat this for lunch to and even dinner – especially on a hot humid Buffalo, NY summer day.
Sarah says
Sometimes I eat overnight oats for lunch and dinner, too!
Andrea says
These look amazing. When you made overnight oats, what kind of oats (i.e. quck oats, old fashioned oats, steel cut)????
Sarah says
Old Fashioned rolled oats
Stefani says
Too easy, and so beautiful. Also perfect for the horrid weather we’ve been having, where I wake up already too droopy to think about fixing breakfast. Thank you, Sarah.