I know. ANOTHER recipe for overnight oats? Really? It’s like 3 ingredients, come on. Hear me out. I liked overnight oats. I wasn’t in love with them. They were ok and easy to make but I didn’t go out of my way for them. Then I had some commercially prepared ones and liked those but ours never seemed to be as good and it seemed like we were using the same ingredients so what was wrong? Turned out it was the method and how we made them that made the difference.
We used a local almond milk but you could use any alternative milk you’d like. Just using something with a little fat content so the end result is creamy. The key to success was to chop the oats slightly which develops a creamier texture. You don’t want to blitz them into oblivion but want to lightly chop them up. You can do this in a food processor, a mini chopper or a blender.
There’s a regular and chocolate option (because chocolate…) but you could add flavors like cinnamon, coffee, peanut butter, freeze dried fruit and customize this endlessly. It’s great for a grab and go breakfast although all that means now is I go into my home office to eat it.
You could pay up to $5 in a store for overnight oats but can make these for a fraction of the cost and you’ll be able to make them your own. So remember to put them together the night before and you’ll have breakfast sorted. Oat yeah!
Creamy Vegan Overnight Oats
2
servingsDelicious creamy overnight oats that are a cinch to make!
Ingredients
1/3 Cup Rolled oats (chopped lightly in a food processor)
1 Tablespoon Quick oats
Pinch Salt
1 Teaspoon Finely ground flaxseed meal
1/2 Cup Alternative milk
1 Teaspoon Agave syrup
1/4 Teaspoon Pure vanilla extract (optional)
- Chocolate version
1 Tablespoon Cocoa or cacao powder
1 Tablespoon Vegan chocolate chips
1 Teaspoon Additional agave syrup
Directions
- Combine all ingredients in a glass container with a cover and mix well. Cover then set in the fridge overnight. Stir and enjoy!
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