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!
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!
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!
- 3/4 cup gluten-free rolled oats
- 3/4 cup rice-coconut milk (lite and unsweetened) * + 1 tablespoon for the next day
- 1/2 cup frozen blueberries
- 1 teaspoon maple syrup
- 1/4 teaspoon ground vanilla beans
- 1/4 cup fresh blueberries
- 1/2 teaspoon shredded coconut
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!
* 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!
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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!
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.