I hadn’t made overnight oats since I went dairy-free in January, because my earlier recipes used yogurt. The yogurt makes it nice and thick, so I wasn’t sure how these would turn out texture-wise. But, I added chia seeds as a binding agent (and for added fats) and it worked out really well!
I used pint size jars with the wide mouths, because they’re spoon-friendly and durable. And these were cheaper than plastic Tupperware when I bought them. I bought plastic dishwasher-safe plastic screw lids for simplicity’s sake.
Pint size jars
Dairy-free Overnight Oats
Ingredients
- 1/2 cup of oats (I used old-fashioned, but you can use steel-cut since they soak overnight)
- 1/2 cup of almond milk (coconut, soy, or other dairy-free milk)
- 1 tsp of chia seeds
- Dash of salt, cinnamon, nutmeg, sweetener, whatever you like
- Fruit to top it off
Almond milk, oats, and chia seeds
Instructions
Add ingredients, put top on, shake it up, top with fruit, then throw in the fridge. The almond milk and chia seed amounts can be adjusted dependent on your oatmeal thickness preference.
Fruit topped overnight oats
A small apple fit into two jars with cinnamon and nutmeg on top. I topped another jar with frozen blueberries, and one more with fresh strawberries.
They can be eaten cold or heated up (although I would imagine the glass jars would need a gradual temperature transition). You can top it off with honey, nut butter, granola etc when you’re ready to consume.
The idea of cold oatmeal sounded disgusting when I first heard about overnight oats, but I found them really delicious! And its easier to prep several than to make oatmeal each morning. I typically microwave oatmeal in the morning, but it never looks this fancy — I never have time to cut up fruit or “add a dash of nutmeg”.
It’s a nice treat in the morning and there are so many ways to mix them up:
Toasted coconut and mango (Breakfastdramaqueen.com)
Banana and vanilla (Ohsheglows.com)
Apple, cinnamon, and maple syrup (tasty-yummies.com)
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