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Vegan Blueberry Overnight Oats

Recipe for vegan and gluten-free Blueberry Overnight Oats. Prepare the oats the day ahead and top with warm blueberry sauce the next morning. So good!

Vegan Blueberry Overnight Oats | ElephantasticVegan.com

More often than not, I just skip breakfast. It’s just too much work and too early for me, but lately I’ve been trying to make it a habit to prepare a breakfast the day ahead, so it’s relatively fuss-free the next morning. Getting out of bed is soooo much easier when you know there’s a delicious treat aka Overnight Oats waiting for you in the fridge.

For these Blueberry Overnight Oats, I prepared a simple overnight oats base consisting only of rolled oats and plant-based milk. I used a rice-coconut milk (which I love!) because it’s unsweetened but it still tastes sweet. I find it to be the perfect vegan milk for overnight oats (or cereal in general) but all kinds of milks will work e.g. almond milk, oat milk or hazelnut milk would be delicious too.

The next day I heated frozen blueberries together with maple syrup and ground vanilla beans in a pot until warm and saucy and added it to the cold overnights oats. I immediately fell in love with the mix of cold oats and warm sauce! It’s so good!

And if that wasn’t enough, I’ve topped these vegan Blueberry Overnight Oats with fresh blueberries and shredded coconut. Yumm! Give it a try, now!

Let’s start a healthy habit together! Let me know your favorite flavors for overnight oats, if you have any!

Vegan Overnight Oats with Blueberry Sauce

Dairy-Free Overnight Oats with warm blueberry sauce

Vegan Blueberry Overnight Oats

Vegan Blueberry Overnight Oats | ElephantasticVegan.com

Vegan Blueberry Overnight Oats

Bianca // Elephantastic Vegan
Recipe for vegan and gluten-free Blueberry Overnight Oats. Prepare the oats the day ahead and top with warm blueberry sauce the next morning. So good!
5 from 4 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine Vegan
Servings 1 serving
Calories 417 kcal

Ingredients
 
 

Overnight Oats Base

  • 3/4 cup gluten-free rolled oats
  • 3/4 cup rice-coconut milk (lite and unsweetened) * + 1 tablespoon for the next day

Blueberry Sauce and Toppings

Instructions
 

  • Add the rolled oats and 3/4 cup of the rice-coconut-milk in a glass jar and give it a good mix. Set it in the fridge overnight.
  • The next day, in small pot heat the frozen blueberries and add the maple syrup and ground vanilla bean. Cook it on medium heat without the lid for about 8-10 minutes until thickened.
  • Stir one tablespoon of rice-coconut milk into the overnight oats to add a bit more liquid. 
  • Pour the warm blueberry sauce on top of the overnight oats and give it a light swirl. Top with fresh blueberries, sprinkle with shredded coconut and enjoy!

Notes

* Of course you can use any plant-based milk you like, I just prefer a rice-coconut milk (not the full-fat coconut milk you would use for curries) for these Overnight Oats. Almond milk, hazelnut milk or oat milk would be great too! 

Nutrition

Calories: 417kcalCarbohydrates: 82gProtein: 9gFat: 6gSaturated Fat: 1gSodium: 80mgPotassium: 276mgFiber: 8gSugar: 25gVitamin C: 10.7mgCalcium: 50mgIron: 2.8mg
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Vegan Blueberry Overnight Oats

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Recipe Rating




Barb Wehrle

Tuesday 24th of November 2020

I have a really dumb question. Are you supposed to cook the quick cooking oats the night before with the milk? Then put it in the frig. I assume that but wanted to check. Wasn't certain if the overnight in the frig would, in effect, 'cook' the oats.

I'm very excited about trying this and many other recipes I've printed out. I did the tofu scramble this morning and it was delicious.

Thank you so much...

Bianca

Tuesday 24th of November 2020

Not a dumb question at all! I am using fine rolled oats, which I never cook before. I just add the oats + milk and time will make them soft. But it depends a bit on the oats. One time, I bought another brand and they weren't just as soft (I used those oats for oat milk instead). So I would say, just try it!

So, so glad you liked the tofu scramble! :)

Rachelle

Sunday 10th of June 2018

I just love the generous serve of oats you use.. not 1/4 or 1/2 cup like other recipes..I never feel that would be enough.. But 3/4 xup. Now we're talking.. ๐Ÿ˜Š Oh wow I just noticed I can change the amount of serves! Just another reason why I love all of your recipes. A billion thank yous from me here all the way from Australia.. X

Bianca

Monday 11th of June 2018

Hahaha, I'm really good at eating! :D I usually eat breakfast rather late, so I like to eat a lot of it. Yeay, so glad you found the serving size function! :) Thank you so much, Rachelle! <3 <3

Natalie | Feasting on Fruit

Wednesday 27th of September 2017

This is seriously my IDEAL bowl of oats for color and flavor and easy-peasy reasons! That rice + coconut milk sounds delicious! There is an almond + toasted coconut blend here that I have been loving lately for that same subtly sweet but still unsweetened reason :) This is definitely what I need to help get myself in the breakfast habit too, and I especially love that you added real vanilla bean!

Bianca

Saturday 30th of September 2017

I don't know why it took me so long to try overnight oats... probably because it's called HAFERBREI in german and it's the most disgusting word ever :D lol.. but I'm glad I tried it out.. I've been playing around with different spices and fruits and I love it. A nut-milk blend with toasted coconut sounds amazing! I don't think I've seen one with toasted coconut here but I keep my eyes peeled.