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Growing up, I thought oatmeal was pronounced oat-me-o. For years, I called this porridge that kinda terrified me with its gloppy texture by the wrong name.
In my 20s, I decided to finally give oatmeal a try. I started safe with instant oats from Trader Joe’s, loading them with brown sugar and cinnamon. Eventually, I graduated to steel cut oats and began to add other grains.
The problem with steel cut oats, however, is that they take forever, and I didn’t generally have the time or will to wake up early to prepare my breakfast.
Then I discovered vegan overnight oats, thanks to the incredibly talented Angela Liddon over at Oh She Glows. I’ve been making these for years, varying the ingredients regularly, and I never get sick of this breakfast.
I simply make the overnight oats in a pint-sized Mason jar at night before bed, put the mix in the fridge, add a few toppings in the morning, and go on my way.
During our bicycle tour, I made a version of vegan overnight oats nearly every single morning. They’re quick, don’t require us to fire up our stove, and provide plenty of fuel to cover the miles we travel before lunch.
I had little problem finding shelf stable plant-based milks in Europe and find a one-liter container lasts us two days. In South America, it was a bit more tricky and expensive, but soy milk was available in most cities.
If it’s not cold enough at night to act as a refrigerator, we simply swap milk for water and add peanut butter or almond meal to make it a bit creamier. We’ve found that if the temperature is over 80°, then we don’t risk it. We learned the hard way one morning in Austria…
The below recipe is a basic variation I use to make vegan overnight oats. I make my own muesli and just store it in a gallon-size zip top bag. I simply use the dump and shake approach. That is, I purchase a bag of oats, a bag of dried fruits, a bag of seeds, and a bag of nuts, dump the contents into a bag and shake! I include measurements below solely as a reference guide. This can be used with store bought muesli as well. I use my MSR pot to make the oats, cover, and let them work their magic inside overnight.
These are fabulous topped with my Macerated Strawberries.
Let me know if you give these macerated strawberries a try! Please comment below and rate them, as it is helpful to me and other readers!
PIN FOR LATER!
This easy, healthy camping breakfast requires no stove and takes only a few minutes to prepare before crawling into your tent after a long day of activity. It's vegan and can be made gluten-free with certified oats.
- 4 cups of rolled oats
- ½ cup of seeds such as sunflower or pumpkin
- ½ cup of raisins or dried cranberries
- ¼ - ½ cup or other dried fruit such as goji berries, dates, chopped apricots - anything you like!
- 1 cup nuts, like almonds, walnuts, pecans. Again, your choice!
- Mix everything in a gallon-size zip top bag and shake to combine.
- 1.5 cups muesli homemade or store bought
- 2 T of chia seeds
- 2 t cinnamon
- 1 T maple syrup
- Pinch sea salt
- Almond milk or other plant based milk
Add the muesli, chia seeds, cinnamon, maple syrup, and salt to your pot or other covered bowl.
- Stir to combine.
Add enough almond milk to cover the muesli by about an inch. Stir to combine.
If the milk is absorbed by the oats and you can see the muesli mix, add enough milk to cover the mix until only a few pieces of fruit or nuts and seeds are visible (see the last photo as a reference).
- Cover and let sit overnight.
In the morning, the oats will have absorbed the milk and your overnight oats will be ready to eat! Adjust sweeteners or salt, top with seasonal fresh fruit, and enjoy!