Overnight Oats With Almond Milk
This easy recipe for overnight oats with almond milk makes a creamy, sweet and indulgent breakfast using healthy, dairy-free ingredients. They are also great for a fast and convenient on-the-go breakfast!
I’ve been making vegan overnight oats for years now and it’s become one of my favourite breakfasts. They are especially handy for days when you’re in a rush and just need something to grab on to go.
I first tried them a couple of years ago, when my gran gave me some magazine recipe cut-outs. One was for chocolate almond milk overnight oats so I thought I’d give it a try.
I used to only make warm oats and I’d almost always use soy milk. And to be honest, I only ate them for the health benefits- I never actually enjoyed them very much. But because this recipe was a little different, I thought I’d try something new.
They were amazing. I instantly fell back in love with oats and began making them regularly. Even better, I no longer felt sleepy and bloated in the same way I did after eating cooked oats.
I love dairy-free overnight oats because you can make hundreds of different variations from one basic ratio.
It’s great knowing that I don’t have to cook anything in the mornings, and that I have a quick dairy-free breakfast that I can eat straight away.
All you need to do is quickly mix the ingredients at night which literally takes 5 minutes, pop them in a jar or Tupperware box and leave them in the fridge until the morning. It’s so easy!
Sometimes I just eat my overnight oats plain but I LOVE getting creative with flavour combinations.
I’ve came up with a few different overnight oats ideas to share with you today and I know you’re going to love them!
How to make overnight oats with almond milk
Since you’ve clicked on this recipe for almond milk overnight oats with yoghurt, the ingredients shouldn’t be too hard to guess! The three main ingredients for these recipes are oats, dairy-free yoghurt and of course, almond milk. The ratio for overnight oats is super simple.
I decided to make these oats without banana, because I know bananas are super common in vegan recipes. I did use them as one of my toppings but I know not everyone likes bananas so I made sure there were none in the actual oats themselves.
You’ll probably also need a sweetener of some kind, depending on your preference. I like to use agave nectar.
If you’re interested in a little extra fibre, protein, and vitamins and minerals, you can add a teaspoon or two of chia seeds too if you like.
Then, all you need to do is add your desired flavourings, mix-ins or toppings.
The first step is to mix together 40g of porridge oats (1/2 cup), 120g of yoghurt (1/2 cup), and 125ml (1/2 cup) of almond milk in a bowl, jar or airtight container. This creates a creamy, delicious mix.
If in doubt, use the ratio of 1 part oats, 2 parts yoghurt and 2 parts almond milk if weighing in grams. If you’re using cups to measure, use equal amounts of all ingredients.
Add your sweetener to taste. I personally like to use 1 tablespoon of agave nectar.
I like using agave as it is the most gentle on my blood sugar and it has a more neutral taste than maple syrup. But if you like the taste of maple syrup, feel free to use that or any other type of sweetener you like.
Add in any flavourings or mix-ins you want to use. Some examples might be extracts (vanilla, orange, almond etc.), chopped fruit, nuts, seeds, or sweet spices such as cinnamon or ginger. You could even make chocolate almond milk overnight oats by substituting regular almond milk for chocolate.
Put the lid on your jar/container or cover your bowl, and place in the fridge overnight.
If you’re pinched for time, the oats will taste fine after an hour or so in the fridge but overnight is ideal.
In the morning, give the oats a quick stir, add your toppings and enjoy cold. No need to heat them up!
It really is that easy!
Toppings and add-ins
Like I said, the flavour combinations are endless. Because I made these overnight oats with almond milk and yogurt, it was super easy to change the yogurt and mix-in flavours. Feel free to get creative and make your own concoctions, but here are some of my favourites…
- Cherry Bakewell
To make these delicious dessert-inspired oats, my add-ins and toppings were chopped cherries, sliced almonds, 1/2 teaspoon of almond extract and cherry soya yogurt. I kept the almond milk, oats and yoghurt ratio the same.
- Banana and “Nutella”
I know some of you prefer your overnight oats without banana but if you like bananas, this one is for you. Just add half of a sliced banana and 1 tablespoon of chocolate hazelnut spread. I used Nature’s Store hazelnut and cocoa spread for a dairy-free version.
- Peanut butter and strawberries
Add 1 tablespoon of natural style peanut butter and 3-4 sliced strawberries.
- Cinnamon roll
1 teaspoon of vanilla extract and 1/2 – 1 teaspoon of cinnamon (depending on your preference). Be careful not to overdo it with the cinnamon as it can end up tasting quite bitter unless you use a lot of sweetener to counteract it.
- Chocolate peanut butter
All you need is 1 tablespoon of unsweetened cocoa powder + 1-2 tablespoons of peanut butter. Alternatively, you can use chocolate almond milk.
Top with chopped mango and desiccated coconut and replace half of the almond milk with coconut milk.
- Banana bread
Add ½ mashed banana instead of yogurt, 1 teaspoon of cinnamon + 2 tablespoons of chopped walnuts.
- Lemon drizzle
1 teaspoon of lemon zest, 1 teaspoon of lemon juice and 1 teaspoon of vanilla extract.
Rolled porridge oats are best for this recipe. I use Scott’s porridge oats, They come in a 1kg box which is great as they last for ages!
I use Alpro soya yogurt which can be found in the dairy-free/free-from sections of most UK supermarkets. Most supermarkets also have their own-brand of vegan yogurts as well as coconut yogurts too!
If you prefer your oats without yogurt, you can stick to just the almond milk! It will be less creamy this way but still filling and delicious. All you need to do is substitute the yogurt for an extra 60ml of almond milk (1/4 cup).
They will last for up to 5 days if stored covered in the fridge. But I personally think they taste their best when eaten within 48 hours.
They’re super easy to prep and can be made with minimal mess in 5 minutes so I really recommend making them every couple of days or so if you can.
More dairy-free breakfast recipes:
I hope you enjoy these vegan almond milk overnight oats. If you give this recipe a go, please leave a comment and/or rating below to let me know what you think! xo
Overnight Oats With Almond Milk (Dairy-Free)
Easy almond milk overnight oats with yoghurt.
- 40g (½ cup) Rolled oats
- 125ml (½ cup) Almond milk
- 1-2 Tablespoons Sweetener of choice, to taste (I used agave nectar) If your almond milk is sweetened already, this is optional
- 120g (½ cup) Yoghurt (I used Alpro soya yoghurt)
Add the oats, almond milk, yoghurt and sweetener to a jar or airtight container. Mix well.
Cover and place in the fridge overnight to chill.
After chilling, give it another mix, add any desired toppings and enjoy!
- Best enjoyed within 48 hours.
- If you want chocolate almond milk overnight oats, just substitute the regular almond milk for the chocolate version.