This vegan overnight-baked oatmeal is perfect for those like me with a busy morning and a love of healthy starts.

Vegan Overnight Baked Oats served with fresh blueberries and strawberries

My mornings are a whirlwind; I know this is the same for many of you. It’s super important to get a wholesome start to the day, right? We all need a little fuel in the tank to get everything done, and this recipe is perfect for anyone needing some fuel.

Packed with goodness and super simple to put together, this overnight-baked oatmeal recipe will be your go-to.

Why you’ll love this vegan overnight-baked oatmeal recipe 

This recipe is one of my best breakfast options; here’s why I think you’re going to love it too:

  • Ultra-convenient and meal-prep approved. Whip it up the night before, and you’ll have it all week long to reach for at sunrise.
  • A flexible base as you can add and change the flavors weekly.
  • Nutrient dense. This meal is an amazing supplier of vitamins, fiber, minerals, and other wellness-giving ingredients.
  • Versatile. You can turn this into a savory dish and serve it for dinner! That’s a creative stretch, I know, but it’s true.
  • Filling and satisfying. Oatmeal keeps you fuller for longer, ensuring you keep your energy up all morning.
  • Easy to make; no master-level culinary skills are required with this recipe.
  • Delicious. With the right combination of oats, plant-based milk, and other ingredients, this recipe is a wonderful flavor experience.
Vegan Overnight Baked Oats served in a bowl with fresh strawberries and blueberries

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Ingredients and substitution notes 

Here are a few notes on the ingredients in this recipe to help guide you to success:

  • Old fashioned oats. To keep you fuller for longer, you can also use gluten-free oats in this recipe if you like. Steer clear of instant oats, as they won’t absorb the liquid overnight.
  • Flaxseed. A little powerhouse of wellness-giving properties; don’t leave it out!
  • Cinnamon. Gives a subtle, earthy flavor. You can substitute this for other spices or leave it out.
  • Cardamon. I love the wonderful, warming taste of cardamon in this recipe.
  • Salt. To balance the flavor, I like to use sea salt.
  • Raisins. Good for blood sugar; these tasty little pops are optional here.
  • Pecans. You can use any nut you like or have at home.
  • Coconut milk. I love this milk personally, but oat or rice milk will do perfectly well in this recipe too.
  • Bananas. Give a soft creaminess to the dish and its lovely taste, of course.
  • Vanilla. You can use extract or even the pods if you have them. 
  • Almond milk. As with the coconut milk, you can switch this out if you prefer.
  • Berries. Fresh or frozen is totally fine. 

Recipe variations and add-ins

This is a wonderful base recipe with so many add-in options; let’s check out a few good ones:

  • Fruits. Add your favorite fruit to the top before serving; mango, pineapple, or apple. Dried fruits are great too, and even better, stewed fruit in the winter.
  • Nuts and seeds. Add a crunchy little topping like toasted sunflower seeds or hazelnuts.
  • Spices. Add extra spices if you like; ginger or allspice are great options.
  • Coconut. Add toasted coconut flakes or shavings to the top of your serving.
  • Grains. Mix in other grains like quinoa or millet for extra texture and nutrition.

Top tips for Making Vegan Baked Overnight Oats

Here are a few pointers to get the best possible vegan baked overnight oats: 

  • Use high-quality oats like rolled or old-fashioned oats. They will soak up all the liquid and become creamy and dreamy overnight. 
  • Experiment with flavors to keep your interest in this dish. 
  • Make a large quantity so that you don’t need to return to make batch after batch. Make enough to serve you for a few days.
  • Don’t overmix the elements; the mixture will become heavy and have a glue-like consistency. Go easy.
  • Seal your storage container to stop the oats from drying out.
  • Be patient. Don’t try to eat the oats before they’ve soaked in all the liquid. Give them a good overnight soaking session, at least.
  • Make your own signature flavor; this will make it even more special for you.
  • Add the fruit toppings right before serving to keep the base of the oats fresh.

Make ahead of instructions and storage

You’ll need to store your overnight oats in an airtight container. It’ll keep beautifully like this for about five days. Make it up on a Sunday night for a full weekday batch of vegan baked overnight oats.

Vegan Overnight Baked Oats served in a white bowl

Serving suggestions 

This baked-overnight oats recipe is the perfect foundation on which to build your dream breakfast; here are a couple of serving ideas:

  • Top with fresh fruit. My personal favorite. Think seasonal and colorful.
  • Add a drizzle of maple syrup. You know how much I love maple syrup, guys!
  • Add a spoonful of coconut yogurt. This is my favorite vegan yogurt; pick your favorite one and add it to this recipe.
  • Sprinkle with toasted nuts and seeds. Get those healthy fats in by topping this recipe before baking it off.
  • Peanut or other nut butter. This is a great topping. You can heat the nut butter a little and drizzle it over; so good.
  • Try it with a bit of granola. I love the texture this delivers to this creamy base recipe.
  • Fresh mint or basil. For something a little different and upscale.


Can I make vegan overnight baked oatmeal in advance?

Yes, you can – this recipe can and should be made the day before.

Wrapping it up

This is the ultimate healthy breakfast option. There is nothing tastier than a set of creamy vanilla-baked oats. This recipe will be a hit with everyone in your family so get feasting!

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Vegan Overnight Baked Oatmeal

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  • Author: Chef Ani
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: Serves 4-5 1x


Packed with goodness and super simple to put together, this overnight-baked oatmeal recipe will be your go-to.


  • 2 cups old fashion oats
  • 1 tablespoon flaxseed meal
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamon
  • 1/4 teaspoon salt
  • 2 tablespoons raisins
  • 1/4 cup chopped pecans
  • 1 (15oz) can coconut milk (Thai Kitchen)
  • 2 bananas, mashed
  • 1 teaspoon vanilla
  • almond milk
  • Fresh or Frozen berries or fruit


  1. In a bowl mix together the dry ingredients.
  2. In a separate bowl mix together the coconut milk, mashed bananas, and vanilla.
  3. Add almond milk until you have reached 4 cups of total liquid.
  4. Mix together the wet and dry ingredients and pour into a greased a 9×9 baking pan. Cover and chill in the fridge overnight.
  5. In the morning, Preheat oven to 350 degrees.
  6. Remove oatmeal from the fridge and add berries or fruit, pushing them into the top of the oatmeal. 
  7. Bake for 35-40 minutes. Serve with milk, maple syrup, and extra fruit or berries.

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