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!

Course Breakfast

Cuisine Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings serving

Calories 417kcal

Author Bianca // Elephantastic Vegan

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

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

US Customary - Metric

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