Need some breakfast meal prep ideas? These vegan overnight oats are ready in 10 minutes, only have 6 ingredients and taste like a snickerdoodle! Perfect for a healthy, gluten free and make-ahead breakfast on busy mornings!
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I just don’t understand overnight oats.
I mean, like, HOW ARE THEY SO GOOD? What happens to a plain old oatmeal recipe, a wee bit of sweetener and a few generous splashes of almond milk when it sits overnight? It somehow become the thing that I was craving that I didn’t even KNOW I was craving. You feel me?
“Might” should be more like “definitely 100% FER SURE.” Because, peeps, I know you like eat yo’ cookies right about the time when you roll your hungry self out of bed, rub your tired, little eyeballs and stumble down the stairs for life juice (read: COFFEE x 12 cups) and breaky.
ESPEC (how the cool kids say especially) when your oh-no-I’m-not-awake-enough-yet-and-I-just-made-coffee-with-no-coffee-grounds-accidentally self realizes that your super-planner-aheader awesome self of the past (ie: yesterday) already prepped breakfast in ADVANCE.
Can’t you just savor the moment in your imagination-space RIGHT NOW? You digging your way through the creamy layers of tender-moistened oatmeal, only to land right in a thick, soft BURST of spicy-sweet, 3 INGREDIENT homemade almond butter snickerdoodle cookie dough?
I don’t even need to explain. I know we’re super tight internet-buddies and you just KNOW what I mean.
Sidenote, my fingers took creativity liberty in the above sentence and originally typed “interNUT-buddies.” Doya think they’re trying to tell us something?
Ignorance is bliss.
Plus, like, my brain can only handle -2 things at once and I want ALL my attention on the swirls of cinnamon-spiced, nutty almond butter B-L-I-S-S at hand.
So, umm, snickerdoodles. I’m trying to figure out why they only show their delicious, crispy-cookie faces during Christmas. It’s not like they’re some sort of Christmas decorated Sugar cookie recipe that would be a totally FAUX PAS to eat in the middle of the summer. (I’ve done it. JUDGE ME.)
I mean, it’s just a cookie. With cinnamon.
Like, simplicity in its most high form of YUM.
Which is why I’m petitioning for the humble snickerdoodle to be mixed up with the OPTIMAL levels of cinnamon and caramel-y-coconut sugar and then swirled up between thick, lightly vanilla-sweet and tender POPS of oatmeal and smoooooth almond milk to make these snickerdoodle vegan overnight oats!
I’ve been trying to figure out ways to simplify my life because umm, well ALL THE THINGS in only 24 hours in a day is just not working out so well for me. It’s like I sit down and, POOF, how is it ALREADY DINNER TIME.
Which is where vegan oats enter the scene.
How to make vegan overnight oats
- Mix rolled old fashioned oatmeal (NOT quick oats!) with your spice of choice. Because these are snickerdoodle flavored, we are using cinnamon!
- Add your milk of choice (I love almond milk) and sweetener to taste. Stir it ALL together until well mixed.
- Cover and refrigerate for AT LEAST 6 hours, but you can totally make them a few days ahead!
- The next morning, EAT UP
Having super-simple, only 6 INGREDIENTS super-heart-healthy and like, keeps me tummy feeling full and happy and sing-songy (???) all day long, breakfast vegan overnight oatmeal already made for me when I angrily awake to my mental jam of WHY-OH-WHY-IS-IT-MORNING-ALREADY, is, umm, HELLO? It’s P-E-R-F.
Which is short for perfect. Which is what these vegan overnight oats without chia seeds are.
Which is short for go now.
You + spoon + cinnamon spiced almond butter = magic moment happened fer realsies.
- 2 Tbsp Creamy almond butter
- 1 1/2 Tbsp Coconut sugar
- 1 tsp Cinnamon divided
- 1 Cup Old fashioned oatmeal gluten free if needed
- 1 Cup Unsweetened Vanilla Almond Milk
- 2 tsp Maple syrup
- In a medium bowl, using an electric had mixer, beat together the almond butter, coconut sugar and 1/2 tsp of the cinnamon (saving the rest for later use) until well combined, and it resembles cookie dough.* Divide the dough between two bowls and press it into the bottom.
- In a large bowl, stir together the remaining 1/2 tsp of cinnamon and the oatmeal. Pour in the almond milk and maple syrup and mix well.
- Divide the oat mixture between the two bowls and refrigerate overnight.
- In the morning, mix the dough at the bottom of the bowl around into the oats and DEVOUR!
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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