Delicious Creamy Gluten Free Overnight Oats with Almond Milk
This Creamy Gluten Free Overnight Oats with Almond Milk recipe offers a simple, nutritious, and delicious breakfast option.
Equipment
- mason jar
- - Mixing bowl
- - Spoon
Ingredients
For the Base
- 1 cup Old-Fashioned Rolled Oats Make sure they’re gluten-free.
- 2 cups Unsweetened Almond Milk Can swap with any preferred plant-based milk.
- 1/2 cup Vegan Yogurt Choose unsweetened to keep sugar levels low.
For the Texture
- 2 tablespoons Chia Seeds
For the Sweetness
- 2 tablespoons Maple Syrup Can use honey for a non-vegan option.
- 1 teaspoon Vanilla Extract Opt for pure vanilla extract for better flavor.
- 1 pinch Salt Balances sweetness.
Instructions
Preparation
- In a mason jar or container with a lid, mix the old-fashioned rolled oats, almond milk, vegan yogurt, chia seeds, maple syrup, vanilla extract, and a pinch of salt until well blended.
- Take a moment to stir the mixture for about 30 seconds to ensure all ingredients are evenly distributed.
- Tightly seal your jar or container, then place it in the refrigerator for at least 5-6 hours or overnight.
- After refrigerating, give the mixture a good stir to recombine and adjust consistency with a splash of almond milk if necessary.
- Enjoy your creamy oats as is, or top with fresh berries, nuts, or nut butter for added flavor.
Notes
Store oats in airtight container or mason jar for up to 5 days in the fridge. Freeze for up to 3 months for longer storage.