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 dairy-free 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 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 overnight oats are an absolute game-changer! Their creamy, thick texture makes them taste more like a dessert than a health food. And 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!

Ingredients and equipment

Here’s everything you’ll need to make almond milk overnight oats…

• Oats: Porridge oats are best for this recipe because they’ll absorb the liquid a lot better. This prevents stodgy, soggy oats and instead makes a beautifully creamy texture.
• Almond milk: You can use sweetened or unsweetened for this recipe, whatever you prefer. Since I usually add a sweetener separately, I like to use unsweetened milk.
• Sweetener: Any kind of vegan-friendly sweetener will work. I like agave or maple syrup, but some other great options are date syrup, brown sugar or plain old white sugar.
• Yoghurt: My absolute favourite kind to use is Alpro vanilla but I also love coconut yoghurt. Again, feel free to use whatever one you like best!
• Jar: To store your oats in. You can also use a bowl (covered with clingfilm overnight) or an airtight container.
• Food scale or measuring cups: To weigh out the ingredients.
• Spoon: A small one, for mixing.

How to make overnight oats with almond milk

Step 1: The first step is to mix together 40g of porridge oats (1/2 cup), 120g of vegan 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 you’d like to adjust the recipe, the basic ratio is 1 part oats, 2 parts yoghurt and 2 parts almond milk if you’re weighing in grams. If you’re using cups to measure, just use equal amounts of all ingredients.

Step 2: Add your sweetener to taste. I like using agave as it is the most gentle on my blood sugar and it has a more neutral taste than maple syrup. If you’re not worried about blood sugar, feel free to use brown sugar or any other sweetener that you like.

Step 3: Add in any flavourings or mix-ins you want to use. Some of my favourites are flavour extracts such as vanilla, orange or almond, chopped fruits like strawberries or apple, nuts and seeds, cocoa powder, chocolate chips, or sweet spices such as cinnamon and ginger.

Step 4: 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 about 2 hours in the fridge but overnight is ideal.

Step 5: 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. 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 Alpro yoghurt. I kept the almond milk, oats and yoghurt ratio the same.
• Banana and “Nutella”: I know many people prefer their oats without banana but if you like them, 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 teaspoon of cinnamon. You can use more cinnamon if you want a stronger flavour but be careful not to overdo it 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.
• Tropical: 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 yoghurt, then add 1/2 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.

Top tips

• If you want to add a little extra fibre, protein, and vitamins and minerals, add a teaspoon of chia seeds to the oats before refrigerating them.

FAQ

More sweet vegan breakfast recipes:

• Peanut butter porridge
• Golden syrup flapjacks
• Chocolate flapjacks
• Banana oat pancakes
• Oatmeal raisin cookies

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I hope you like these 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! Enjoy!