I have a new obsession: overnight oats. I have never been a porridge or cereal person – not in the mornings, not ever. I only had regular oat bran at home to make pancakes when I was on a Dukan diet a few years ago. Other than that, anything oat related in my kitchen was to be used for baking. Until recently…
So, first of all, a few words about this new Monday recipe series: As you know, Thursday is my gluten free recipes day. I decided to make Mondays as vegan day. I am not vegan, I can never be vegan because I cannot think of a life without cheese (and eggs, to a certain extent..). However, I like preparing vegan recipes and cooking / baking for vegans because it feels like a good challenge to me as a person who does not know all the details of that diet. So for me, this is a learning experience – just as gluten free baking is an experience, by finding out about different kinds of flours.
So now, back to this recipe. Overnight oats recipes are very easy and practical. Especially if you have early mornings and do not have much time to prepare breakfast, then overnight oats are just the right thing for you. You prepare these in a jar in the evening, put in the refrigerator and then just eat right away in the morning. You can warm it if you like, but I prefer cold.
Alright then, enjoy your recipe and have a lovely week!
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Ingredients:
Difficulty: ★☆☆ (Easy)
(makes 1 jar)
Printable PDF-recipe (no photos)
(adapted from Oh My Veggies)
1 dl + 1 tbsp + 1 tsp / 1/2 cup unsweetened almond milk (you can use sweetened if you like, but I prefer to adjust the sweetness to my taste)
1 dl + 1 tbsp + 1 tsp / 1/2 cup rolled oats (in Finnish: Kaurahiutale, a good option is this: http://www.myllarin.fi/tuote/myllarin-luomu-kaurahiutale/)
1 tbsp ground flax seeds (in Finnish: pellavansiemenrouhe, my favourite brand is Elixi)
1 tsp vanilla extract (optional)
1 tbsp rice syrup (or agave nectar, or maple syrup – or honey, if you don’t need to be vegan) – you can adjust this amount according to your taste
1 dl + 1 tbsp + 1 tsp / 1/2 cup pomegranate seeds (if you are having trouble with taking seeds out of a pomegranate, watch this: https://www.youtube.com/watch?v=084ABt9q1n0)
1 tbsp chopped dark chocolate or cacao nibs (you can find both vegan chocolate and cacao nibs in Ruohonjuuri for example. I used dark chocolate because it is much cheaper than cacao nibs!)
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There is only step: put all the ingredients in a jar with a lid and stir. Put in the refrigerator overnight. You might want to stir again before serving, or add more almond milk if you want thinner. You can also add more pomegranate seeds and chocolate on top before eating if you like. Enjoy!
My Dear Kitchen in Helsinki 
This looks amazing, we are yet to try overnight oats!
Thanks! I do recommend trying overnight oats, it changed my whole perception of oats! Cheers!
Pomegranate + chocolate = so good! Great idea.
Thank you! The original idea comes from where I adapted the recipe from: Oh My Veggies blog. I made some small adjustments to suit my taste and gave ideas on how to make it completely vegan. :)
I have yet to try overnight oats and this looks delicious and easy. I usually have muesli for breakfast, but am looking for something as an alternate. Will give this a try, especially as I have a pomegranate in the fridge. Thanks for sharing. margaret
Great to hear that. Overnight oats have become a really good option for breakfast for me, not only thanks to its practicality (of preparing at night) but also its taste and infinite varieties. Enjoy the recipe! Cheers!
looks amazing!
Thank you!
Love this post and your photo’s! I made my first batch of overnight oats recently and they were yummy so I may give your recipe a go! Here’s a link to mine if you want to try another one:
http://beautybagsecrets.com/2017/02/04/overnight-oats/
Thanks! I’ll check right away!