These creamy blended strawberry overnight oats are an easy make-ahead vegan breakfast. Naturally sweet and high in protein and fiber, they’re a delicious and healthy way to start the day. Prep in 5 minutes for a dreamy dessert-like breakfast on the go!
Why you’ll love this recipe
- Perfect for warmer weather: Chilled overnight oats are great year-round but they’re especially refreshing in late spring and summer when temperatures soar.
- Naturally sweet and fruity: No need for refined sugar here: the natural sweetness of the strawberries is the star of this recipe.
- Meal-prep friendly: Overnight oats make you feel like you have your act together even when your to-do list seems out of control. Taking 5 minutes now to whip up a batch will take care of your breakfast for the next few days. Bonus: portioning it into cute little serving cups makes eating it fun and easy for breakfast on the go!
Ingredients
- Old-fashioned (rolled) oats: Oats are high in fiber, helping you feel full longer. They also promote heart health and help you maintain a steady blood pressure. Be sure to use old-fashioned (rolled) or quick cook oats, not steel-cut oats. Steel-cut oats will not give you the same soft, creamy texture.
- Fresh strawberries: Not only are strawberries gorgeous and sweet, they are loaded with antioxidants and vitamin C, promoting radiant skin and boosting immunity. I used one heaping cup of fresh strawberries (I measured them whole in the cup before dicing them).
- Unsweetened soy milk: Soy milk tends to be creamier than other types of plant-based milk, which is why I love using it in this recipe. Other unsweetened plant milks will work fine as well, so no need to make a special trip to the store if you already have another type of plant milk on hand.
- Unsweetened plain vegan yogurt: Yogurt adds creaminess, along with protein and probiotics. Make sure to choose an unsweetened variety to avoid extra sugar (the strawberries are already sweet enough!). I used Forager Organic Unsweetened Plain Cashew & Coconut Yogurt Alternative in this recipe, as it has a nice richness that gives these overnight oats a dessert-like feel.
- Chia seeds: Chia seeds are the essential ingredient that give overnight oats their pudding-like consistency. They are high in omega-3s and plant-based protein, helping you feel full and energized.
- Ground flaxseed: I like to include ground flaxseed in overnight oats. They are virtually undetectable but they contain lignans that promote heart health and may help protect against some cancers. If you don’t have any ground flaxseed, feel free to omit—it will not impact the flavor or texture.
- Maple syrup: Start with 1½ tablespoons and see how you like the flavor. If you want your overnight oats to be sweeter, you can always add a little more. Just keep in mind that you’ll be topping the overnight oats off with fresh strawberries, which will add a burst of additional sweetness.
- Vanilla extract: Vanilla adds subtle warmth and aroma to balance out the overall flavor.
See recipe card for quantities.
Instructions
Step 1: Add the oats, 1 cup of strawberries, soy milk, yogurt, chia seeds, ground flaxseed, 1½ tablespoons of maple syrup, and vanilla extract to a high-speed blender.
Step 2: Blend until the mixture is smooth and creamy. Taste and add additional maple syrup, if you like your overnight oats to be a little sweeter.
Step 3: Transfer the mixture to a large container or individual serving containers. Cover and refrigerate overnight.
Step 4: In the morning, top individual servings with crushed graham crackers and fresh strawberries. Enjoy immediately, while chilled.
Equipment
- Measuring cups
- Measuring spoons
- Cutting board
- Sharp knife
- High-speed blender
- Large container with lid or individual serving containers with lids
Storage
Store strawberry overnight oats in the fridge for 4 to 5 days. They taste best when they are enjoyed chilled, straight from the fridge.
Top Tip
Do not add the graham cracker topping until you are ready to serve the strawberry overnight oats. Doing so will prevent the graham crackers from getting soggy.
Related
Looking for other vegan breakfast ideas? Try these:
Strawberry Overnight Oats
Equipment
- measuring cups
- measuring spoons
- cutting board
- sharp knife
- high-speed blender
- large container with lid or individual serving containers with lids
Ingredients
- 1 cup old-fashioned (rolled) oats
- 1 heaping cup fresh strawberries (see Ingredient Note), stems removed and diced
- 1 cup unsweetened soy milk or other unsweetened plant milk
- ¼ cup unsweetened plain vegan yogurt (I used Forager Organic Unsweetened Plain Cashew & Coconut Yogurt Alternative)
- 1 tablespoon chia seeds
- 1 tablespoon ground flaxseed
- 1½ to 2 tablespoons maple syrup to taste
- 2 teaspoons vanilla extract
Toppings
- crushed graham crackers
- fresh strawberries diced
Instructions
- Add the oats, 1 cup of strawberries, soy milk, yogurt, chia seeds, ground flaxseed, 1½ tablespoons of maple syrup, and vanilla extract to a high-speed blender.
- Blend until smooth and creamy. Taste and add additional maple syrup if desired.
- Transfer the mixture to a large container or individual serving containers. Cover and refrigerate overnight.
- In the morning, top individual servings with crushed graham crackers and fresh strawberries. Enjoy chilled.
Notes
- Store toppings separately until ready to serve. Doing so will keep the graham crackers from getting soggy.
- Store strawberry overnight oats in the refrigerator for 4 to 5 days.
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