Easy Almond Milk Overnight Oats Recipes for quick and delicious breakfasts to suit your tastes. It takes only minutes to make and is easily customized. Step by step included as well as seven ideas to get started.
My husband teases me that I am the morning beast. Grunting and barely conscious the first hour of the morning, I am not to be trusted with any big decisions. That’s why I love quick, healthy breakfast recipes that can be made the night before like Zucchini Muffins, Apple Cinnamon Coffee Cake, and Lemon Blueberry Muffins. (and yes, cereal rocks, haha)
These overnight oats are a godsend for mornings, especially if, ahem, I oversleep. It’s like the best thing for night owl mamas like me. Everyone gets to eat a healthy breakfast, even if we need to grab and go.
They are also, really, really tasty. Like gourmet, “I’ve got my act together” delicious. Although you can use any type of milk that you prefer, I use almond milk in mine because I prefer the taste that mixes with the yogurt. I have a handy list of substitutions for many dietary restrictions below.
Almond Milk Benefits
No, there is no squeezing any juice out of an almond. Almond milk is, essentially, super finely ground toasted almonds blended with filtered water, vitamins, and minerals. This produces a milk-like product with a creamy, slightly nutty taste. It’s got loads of benefits too (depending on the brand):
- 50% more calcium than dairy milk
- Excellent source of fiber and vitamin E
- Good source of protein
- Free of lactose, gluten, dairy, soy, egg, casein, and MSG
- No cholesterol or saturated fat
- Longer Shelf Life than Cow’s Milk
WHAT ARE OVERNIGHT OATS?
If you haven’t had the pleasure of almond milk overnight oats, the recipe is basically a no-cook method of making oatmeal. It is traditionally served cold right from the fridge after an overnight soak in a mixture of milk and yogurt. The soaking process allows the oats to soften and flavors to infuse.
Because of the yogurt, it starts out a little sweeter and creamier than making oatmeal on the stove. The consistency is a little thicker, but you can add more Almond milk to thin. And the flavor combinations are endless
Ingredients and Substitutions
The basic recipe is as follows:
Unsweetened Almond Milk: For these recipes, you can use regular milk, coconut milk, or almond milk if you prefer. You can use plain or vanilla flavored.
Chia Seeds: The chia seeds help to soak up any excess liquid and add some texture. Plus, they are very good for you.
Honey: You can substitute an appropriate sweetener like agave syrup, granulated sugar, maple syrup, or stevia/artificial sweeteners. Some of the recipes with naturally sweet fruits may not need an additional sweetener.
Vanilla Greek Yogurt: There are a few non-dairy substitutes that I have tested and work well including Silk Dairy Free Greek Style and Stonyfield farms. If you use a non-greek style yogurt, reduce the almond milk by 1 Tablespoon.
Oats: Only old-fashioned rolled oats will do.
Endless Topping and Flavor Ideas
I have a step by step of my favorite recipes below, but here is a handy list of delicious mix-ins to mix and match to your preference. Experiment as you like!
Berries: Blueberries, strawberries, raspberries, blackberries, Dried fruits like cranberries or raisins. Some frozen fruits are great like raspberries. However, thaw in refrigerator the night before.
Fruit: Banana, Peaches, Apples, Pears, Papaya, Guava, Plum, Apricot,
Nuts: Pecans, Sliced Almonds (toasted or untoasted), Cashews, Walnuts,
Sweeteners: Honey, Maple Syrup, Vanilla Sweetener, Agave Syrup
Other Ideas: Chocolate powder, Ovaltine, Peanut or Almond Butter, Chocolate Chips, Coconut Flakes, Cinnamon, Espresso grinds, Jams or Jellies, Nutella, mini-marshmallows, protein shakes.
Overnight Oats Recipe Ideas
Almond Blueberry Maple: My unexpected favorite! I sprinkle blueberries, toasted sliced almonds, and add 1 Tablespoon of 100% maple syrup. The pairing is sweet and flavorful with a satisfying crunch.
Apple Cinnamon: A classic! 1 teaspoon ground cinnamon and ¼ cup of diced apples. The apples and cinnamon can be mixed in the night before or added just before eating.
Almond Joy: I am obsessed with coconut flavors and adding chocolate seals the deal. I use shredded, unsweetened coconut with mini-chocolate chips, and sliced almonds. If you use sweetened coconut, skip the honey.
PB & Chocolate: 2 teaspoon Peanut Butter, 2 teaspoon of chocolate powder (I use ovaltine but any chocolate milk works) and mix with the base recipe. The chocolate powder takes care of the sweetness.
Chocolate Strawberry & Banana: 2 teaspoon of chocolate milk powder, and topped with sliced strawberries, bananas, and walnuts for a healthy and satisfying chocolate breakfast.
Tropical Pineapple Cranberry: Tart and sweet with a fun tropical flavor. I add 2 teaspoon cranberries and ¼ cup of pineapple in the night before. I also skip the sweetener with this recipe.
Peaches & Cream: A quarter cup diced peaches and 1 Tablespoon of maple syrup (100% maple syrup will have more maple flavor or you can use something like Mrs. Butterworths) makes this classic a tangy and creamy pick-me-up
Tips for making the best overnight oats
- Make it in a mason jar or lidded cup. This makes it easy to measure, mix, refrigerate, carry and eat the almond milk overnight oats without any extra dishes.
- Use plain old fashioned rolled oats, NOT quick oats. Quick oats will be too mushy, and steel cut oats won’t absorb enough liquid.
- Some fruits are best added in the morning. Because of oxidation, apples, bananas, and pears do better either stirred into the yogurt mix or added as a topping in the morning.
- Warm it up if you prefer warm oats in the morning. Although overnight oatmeal is typically served cold, you can definitely warm them up. Just place them in the microwave for 30-45 seconds and be sure to use a microwave-safe jar.
- Make bigger batches so everyone can customize. Sometimes I make a single, large batch (4-5 cups) and everyone can make their own serving with their desired toppings in the morning. This also allows the fruit to stay fresher.
FAQs
If you’re allergic to or don’t have almond milk on hand, you can swap it out for any variety of milk. Soy milk, oat milk, coconut milk, rice milk, and cashew milk are some other options you can try.
I have always eaten mine straight out of the refrigerator, but they can be enjoyed either way. I think it may just depend on the flavors you add in. Apple cinnamon overnight oats would be delicious, but I think I’d prefer some of my other flavor combinations served chilled. Heat in the microwave container for about 35-45 seconds (for 1 cup) and stir.
Overnight oats are typically good for 2-3 days. Be mindful of expiration dates on your ingredients.
While the label of healthy is somewhat subjective and ever changing, there are lots of healthy benefits including high fiber content, good source of protein, and nutrients like oatmeal. I make no scientific claims, but rolled oats have reduced phytic acid levels due to their processing and heat treatment.
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If you enjoyed this recipe, here is another one to try!
Mushroom Spinach Quiche Ultimate Blueberry Muffins Sour Cream Doughnuts Healthy Zucchini Muffins
PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes.
Almond Milk Overnight Oats
Ingredients
Base Recipe
- 1.5 teaspoon Chia Seeds
- ⅓ cup Unsweetened Almond Milk Vanilla or plain is fine
- ¼ cup Vanilla Greek Style Yogurt Dairy-free if desired
- ¼ cup Old-Fashioned Rolled Oats
Almond Blueberry Maple
- ¼ cup Blueberries Fresh or Frozen
- 1 tablespoon 100% Maple Syrup
Apple Cinnamon
- ¼ cup Diced Apples
- 1 teaspoon Ground Cinnamon
Almond Joy
- ¼ cup Unsweetened, shredded coconut
- 2 teaspoon Honey
- 1 tablespoon mini-chocolate chips
- 1 tablespoon Sliced Almonds
Chocolate Strawberry & Banana
- 2 teaspoon Chocolate Milk Powder
- 1 Strawberry, Sliced
- ¼ cup Banana, Sliced
Instructions
- This recipe makes a single serving of 1 cup. To fill a standard 16-oz mason jar, double the recipe.
- Place all ingredients from the base recipe into a glass container and stir until well combined. Add the appropriate sweetener and flavorings (like peanut butter or cinnamon) for the recipe. You can choose to mix in the fruit now or top individual servings in the morning.
- Cover the glass container with a lid or plastic wrap. Place in the refrigerator for at least 6 hours or overnight.
- Uncover and enjoy or garnish with desired toppings. See more flavor/topping suggestions in the blog post above!
- Overnight oats will keep in the refrigerator for 2-3 days, athough I find them best eaten within the first 24 hours. Not freezer friendly.
Notes
- Milk : Use Regular Milk, Coconut Milk, or Soy Milk
- Dairy-Free: There are a few non-dairy substitutes that I have tested and work well including Silk Dairy Free Greek Style and Stonyfield farms. If you use a non-greek style yogurt, reduce the almond milk by 1 Tablespoon.
- Vegan: Use plant-based yogurt, and maple syrup for sweetener
- Gluten-free: Use certified gluten-free oats
- Sugar-free: Omit the sweetener or used pureed fruit or sugar free jam in the base recipe
Dee Teeny says
Just a quick question that I never realize that wasn’t asked in any post about overnight oatmeal… Do you eat the oatmeal cold or do you warm them? I like my oatmeal hot.
Rachel says
I generally eat these cold. I have not personally tried them hot, but maybe others in the comments have.
Jill says
I want to try your recipe; however, Google is covering your ingredient list with ads. I’ve reported them, but they just replace it with another one. Hopefully, they’ll remove them permanently once they get the feedback.
Rachel says
Hi Jill. I really appreciate you letting me know this. Mistakes drive me crazy, so I am very sorry for your inconvenience. It was a formatting issue with how I did the recipes and I have fixed that for mobile. They should be easily readable now. Let me know if it works for you now and if you enjoyed these!
Michelle says
I am going to try the apple with a couple modification, no chia seeds (not allowed, diverticulitus) and the following spices in addition to cinnamon, ginger and turmeric. Maple syrup in place of honey as I am out. Will see how this works, love almond milk, way better than soy. I have not drank cows milk since I can not remember due to lactose intolerance.
Julia@Happy House and Home says
Me toooo! I hate cow’s milk. BUT, I love almond milk. It’s so good for you too. I didn’t know that it was finely ground, I assumed it was pressed or something! Thank you so much for sharing on Merry Monday Linky Party! So happy to have you! Julia
Rachel says
Actually, I didn’t know much about it either other than it was delicious. Blogs and writing them can be so informative! haha
michelle says
Great idea. Thanks for sharing the deliciousness!!
Vickie says
The Apple cinnamon sounds so good! Makes mornings so easy to make things like this ahead of time!
David @ Spiced says
Wow, this overnight granola sounds delicious! I’ve never made overnight granola, but that Apple Cinnamon is seriously calling my name right now! #client
Rebeccafaith says
PS. These photos are incredible, well done!
Rebeccafaith says
I detest cow milk too! Not just flavor (though uhm ew) but I cant get over the fact a cow is a gazillion pounds and the concept of eating that fat cow’s liquid gold meant to encourage a calf to grow is ludicrous to me. I don’t want to be a cow! My mom is a health nut and always gives Dylan almond milk when she watches him and has been trying to get me to buy some for home. I think I will!
Rachel says
I, oddly enough, have a degree in biology and took some agriculture animal classes. I visited a dairy farm once, but what I still don’t understand is if they pump all the milk off mom, what does her calf get? Corporate farming still makes me feel a little weird about it all. As for kids, I almost wrote in my article that I personally can’t advocate that almond milk should be a total replacement for small children. But I figured moms already know best. My son devours yogurt and cheese so I think he is perfectly fine in the dairy department, lol.