Top down view of vegan overnight oats in glass container with blueberries and granola on top all on wood surface

Vegan Overnight Oats

  • Author: Kaleb Wyse
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours, 15 minutes
  • Yield: 1 cup 1x
  • Category: Breakfast
  • Method: Soaking
  • Cuisine: American


This vegan overnight oats is the perfect breakfast recipe to make the night before! Throw together some oats, milk, and a bit of sweetness and this recipe is ready to go!



For the oat milk

  • 1 cup thick cut oats

  • 6 cups water, separated

  • 1/2 teaspoon vanilla extract

  • 510 drops liquid stevia (affiliate link)

For the overnight oats

  • 1/3 cup thick cup oats

  • 1 tablespoon chia seeds

  • 12-18 drops liquid stevia

  • 2/3 cup oat milk (or any milk)


For the oat milk

  1. Combine the oatmeal and 3 cups water. Cover and refrigerate for 6-8 hours.
  2. After steeping, drain and rinse the oatmeal. Do not skip this step as rinsing the oatmeal washes away extra solids and starch.
  3. Blend the rinsed oatmeal with the remaining 3 cups water until smooth. Strain through a fine mesh bag or 4-ply cheesecloth. Do not press or squeeze the oatmeal. Once strained, discard the solids.
  4. Stir the vanilla and stevia (if using) into the milk and store in an airtight container. Chill up to one week.

For the overnight oats

  1. In an airtight container, combine the oatmeal, chia seeds, milk, and stevia. Stir to combine.
  2. Optional: To start your flavor explorations, try stirring these into the oats before chilling: 1) 2 tablespoons freeze-dried raspberries, or 2) 2 tablespoons raisins and 1/2 teaspoon ground cinnamon
  3. Cover and place in the refrigerator for 6-8 hours until thickened.


  • Serving Size: 1 cup
  • Calories: 214
  • Sugar: 0g
  • Sodium: 11.6mg
  • Fat: 4g
  • Saturated Fat: 0.9g
  • Trans Fat: 0g
  • Carbohydrates: 34.5g
  • Fiber: 8.5g
  • Protein: 7.1g
  • Cholesterol: 0mg

Keywords: breakfast, vegan