After making the shift to full-time vegan, I had been looking for something quick, easy, and nutritious to take to work for lunch for sometime. I needed something that didn’t need refrigeration, heating, or long preparation times. I found overnight oats. The recipes that were readily available always included milk and yogurt, which was not option. I tweaked the recipes I found and came up with a delicious recipe for a basic, vegan Overnight Oats. It even stays cool enough in my lunchbox (with an ice-pack) that its a perfect temperature by the time I eat it.
- 1/2 cup (rounded) oats
- 1 cup nutmilk – I use Silk Protein Milk
- 1 tablespoon chia seeds
- 1 tablespoon ground flax seeds
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- pinch of salt
- Mix all of the ingredients together thoroughly in a medium sized container.
- Close container and refrigerate overnight. For best results, give it at least 4-6 hours.
It’s that simple! With a prep time of a whopping 2 minutes!
You can interchange the chia and flax as you wish, they both serve the purpose of congealing the oats. I’ve found that using only chia seeds (2 tablespoons) gives you a grassy taste, and using only flax seeds (2 tablespoons) the oats are a little more bland. You may prefer one of those options more than I, so go ahead and give it a try!
Now that you have the base recipe for delicious, vegan overnight oats, you can add your own ingredients for some more interesting concoctions.
Using the specific ingredients I used, you’ll come out roughly:
- 475 calories
- 18 grams of protein