Do you need an easy plant-based breakfast that takes 5-minutes to throw together?! If so, you need these Vegan Chia Overnight Oats! Make these oats the night before and breakfast will be waiting for you in the morning. Overnight oats will be your new favorite breakfast. You can add any toppings or mix-ins of your choosing including nut butter, cinnamon, vanilla extract, nuts and seeds, berries, sliced banana, date syrup… the list goes on! Try my No-Bake Vegan Protein Bars and 3-Ingredient Oatmeal Banana Bites for another quick and healthy breakfast! Or, if you’re more into savory, you will enjoy my Vegan Egg Frittata Muffins!
Jump to:
Notes on Ingredients
- Oats: Use organic oats when possible–rolled, thick, or quick cook–any kind is fine. Use certified gluten-free oats if you need this recipe to be gluten-free.
- Chia seeds: Thicken the oats while adding a healthy serving of fiber and omega’s to this breakfast dish. If you love chia seeds, make my Raspberry Chia Pudding next!
- Macadamia milk: Adds a delicious flavor to these oats, but any non-dairy milk is fine (almond, coconut, soy).
- Non-dairy yogurt: Makes these oats really creamy and delicious. I like to use Siggi’s plant-based yogurt.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Chia Overnight Oats?
- Add all of the ingredients into a jar with a lid or covered bowl. Stir until combined.
- Store in the fridge overnight.
- Enjoy when you’re ready to eat it!
- Step 1: First, add all of the ingredients to a bowl or jar and mix to combine.
- Step 2: Then, refrigerate for 6-8 hours or overnight. Add toppings and enjoy!
Commonly Asked Questions
These oats will last up to 5 days in the fridge in an airtight container. These make great meal-prep.
You can do either. I suggest eating them cold but if you prefer warm oats, just microwave them in a microwave-safe bowl for a couple of minutes!
These are some of my favorites… peanut butter and jelly (add 1 tablespoon peanut butter and homemade raspberry jam), berry (add blueberries and raspberries on top or any other berries you like), chocolate (add 2 teaspoons cacao or cocoa to the mix, along with a dash more maple syrup), chocolate peanut butter (add 2 teaspoon cacao to the mix and 1 tablespoon peanut butter), maca (add 1 teaspoon maca to help balance hormones), and chunky monkey (mix in 1 tablespoon peanut butter to the oats and top with 1 sliced banana and cacao nibs).
Generally, I recommend letting the oats chill for a minimum of 6-8 hours before eating. This is why they are best made the night before to have in the morning! That being said, you can eat them any time after making them. The longer they sit, the softer the oats become and the thicker they get. If you want a no-refrigeration needed oat recipe, make my Snickers Baked Oatmeal.
I love macadamia nut milk – it’s easily one of my favorite vegan milks! It’s creamy, nutty, a little sweet, smooth and absolutely delicious. My favorite brand is Milkadamia and I am excited to have teamed up with them on this recipe! Their vegan nut milks are made from raw macadamia nuts that are sustainably farmed. If you want to read more about their regenerative farming practices, head over to Milkadamia’s website to learn all about it! Milkadamia’s products are all non-GMO, soy-free, gluten-free, dairy-free and vegan. Use the Milkadamia store locator.
Save this for later?
We'll email this post to you, so you can come back to it later!
Extra Helpful Tips
- Double, triple, or quadruple this recipe so you can make multiple servings to last you throughout the week!
- Use any kind of non-dairy milk and yogurt of your choosing.
- Rolled oats work best for this recipe, but quick cook are fine too.
- Top with berries, date syrup, nut butter, sliced banana, hemp seeds, cacao nibs, or whatever other toppings you enjoy.
- To bump up the protein content, mix in a serving of Wellious x HGK Vegan Chocolate Peanut Butter Protein.
- Make my Cinnamon Bun Cauliflower Smoothie or Dark Chocolate Raspberry Cereal Bars next!
How to Store
These oats will last up to 5 days in the fridge in an airtight container.
If you tried these Vegan Chia Overnight Oats or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Chia Overnight Oats (ready in 5-minutes!)
Ingredients
- ½ cup rolled oats gluten-free if needed
- ½ cup macadamia nut milk I used unsweetened Milkadamia, any non-dairy milk is fine
- 2 teaspoon chia seeds
- ¼ cup yogurt non-dairy
- 1 tablespoon maple syrup
- ¼ teaspoon vanilla extract
Instructions
- Add all of the ingredients into a jar with a lid or covered bowl. Stir until combined.
- Store in the fridge overnight.
- Enjoy when you’re ready to eat it!
Niha says
What non-dairy yogurt do you recommend? Most of them I see have very high sugars
Beca says
Looks delish. But You posted “healthy”, I don’t see the nutritional info on here? Did I miss that?
Kristyn says
Delicious breakfast that promotes healthy GI function! My 2-year old toddler loves it. My 70-year-old mother in law loves it. Yummy for all ages!
KN says
So good! I use soy milk and my fave toppings are peanut butter, berries, and coconut. Yum!
Jordan Stacy says
These overnight oats are one of my favorite go-to breakfasts ever! So easy, perfect for busy work/school mornings. I love macadamia milk in them or coconut milk!