Breakfast prep that takes five minutes and is ready by morning? These Vegan Overnight Oats do exactly that. Easy to prepare, keep well in the fridge for several days, and combine hearty oats with a touch of maple and fresh cherries.
This recipe was originally published June 2017 and updated January 2022.
Overnight oats are one of the simplest, most versatile breakfasts you can make. This vegan version is nourishing, easy to customize, and ready to eat straight from the fridge or warmed if you prefer. The base is minimalist—rolled oats, plant-based milk, maple syrup, and a little vanilla—so you can mix in your favorite add-ins like cherries and sliced almonds or swap flavors to suit your tastes.
Why you will love these vegan overnight oats:
- Quick prep: You only need about five minutes to make several servings. They keep in the refrigerator for around five days, so you can batch-prepare breakfasts for the week.
- Simple ingredients: Rolled oats, dairy-free milk, a sweetener such as maple syrup, and a few optional extras—easy pantry staples that are simple to customize.
- Highly adaptable: Use this basic vegan base and add whatever you like—berries, nuts, chocolate, spices, or protein powder—for endless variations.
- Kid-friendly: The recipe is straightforward and fun for kids to help assemble. Offer small bowls of mix-ins and let them customize their jars.
Ingredients and substitutions
- Rolled oats: Old-fashioned rolled oats work best—they soak up the liquid but remain creamy. Quick oats can be used but may require a slight milk adjustment. For gluten-free, choose certified gluten-free rolled oats.
- Plant-based milk: Unsweetened vanilla almond milk is a favorite here, but any dairy-free milk you like will work.
- Sweetener: Maple syrup is my choice for flavor, but use any sweetener and adjust to taste. You can also sweeten at serving time.
- Vanilla: A small amount of vanilla extract brightens the flavor.
- Nut or seed butter (optional): Almond butter adds creaminess and body. Swap for peanut, cashew, or a seed butter, or omit if preferred.
- Add-ins: Fresh or frozen cherries and sliced almonds pair beautifully here, and a drop of almond extract enhances the flavor if desired.
How to make these vegan overnight oats
Prepare them in three simple steps: slice cherries if using, combine all ingredients in a sealable jar or container, and stir to combine. Seal and refrigerate for at least four hours or overnight. In the morning, add a splash of milk if the oats absorbed too much liquid and enjoy cold or warmed briefly.
Recipe tips and notes
- Storage: Keep overnight oats refrigerated in an airtight container for up to five days. If they thicken in the fridge, stir in a little extra milk when serving.
- Nut-free option: Choose a nut-free plant milk and omit almond butter. Use a seed butter if you want added creaminess without nuts.
Possible add-ins
These oats are a great blank canvas. Try any of the following to vary flavor and texture:
- Fresh or frozen berries
- Chopped nuts such as walnuts, pistachios, or pecans
- Mini chocolate chips
- Shredded coconut
- Dried fruit or raisins
- Chia seeds or flaxseed
- Cinnamon or other warm spices
- Vegan protein powder
- Swap almond butter for another nut or seed butter
Overnight oatmeal FAQs
No. You can enjoy it cold straight from the fridge or warm it in the microwave for a minute if you prefer a hot breakfast.
No. Any sealable container, Tupperware, or glass dish works. You can even cover a bowl with plastic wrap if needed.
Up to five days in an airtight container. This makes it easy to batch-prepare breakfast for the week.
Steel-cut oats can be used, but they remain chewier than rolled oats even after soaking. If you like a chewier texture, go ahead; otherwise, stick with rolled oats for a creamier result.
Other overnight oatmeal ideas
- Peanut Butter Greek Yogurt Overnight Oats
- Blueberry Lemon Coconut Overnight Oats
- Banana Bread Overnight Oats
- Vanilla Cold Brew Coffee Overnight Oats
- Peach Pie Overnight Oats
- Cinnamon Roll Overnight Oats
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5 Minute Vegan Overnight Oats
Ingredients
- ½ cup rolled oats (regular or gluten-free)
- ½ cup vanilla almond milk, unsweetened (or dairy-free milk of choice)
- 1 tsp almond butter (optional)
- ½ tsp vanilla extract
- 1–2 tsp maple syrup, or sweetener of choice
- Dash of sea salt
- 2 tsp sliced almonds (optional)
- 5–7 cherries, sliced (fresh or frozen, optional)
Instructions
- Slice cherries into halves or quarters if using. Combine all ingredients in a jar or sealable container and stir well to combine.
- Seal and refrigerate for at least 4 hours or overnight.
- Before serving, add a splash of milk if the oats are too thick. Enjoy cold or warm as desired.
Notes
- Storage: Refrigerate in an airtight container for up to 5 days. Stir in extra milk when serving if needed.
- Nut-free option: Use a nut-free plant milk and omit nut butter, or swap with a seed butter.
Nutrition
Carbohydrates: 49 g,
Protein: 9 g,
Fat: 11 g,
Fiber: 7 g
Nutrition information is an approximation.