It’s no secret on this blog that I am a big fan of vegan overnight oats. Can you blame me? In summer it’s too warm to eat anything hot. You can make your oats in the same bowl you eat it in (less clean up). I also load my oats with fruits that provide a great punch of nutrition to start my morning.
I’m convinced the most anti-vegan omnivores would devour this for breakfast. It’s what convinced me that I didn’t need dairy or g
My vegan overnight oats posts are among the more popular posts on this blog. My search metrics show that people occasionally show up at this site looking for vegan overnight oat recipes.
In the past I have posted
Today’s version of the vegan overnight oats follows the independence day theme by incorporating red cherries, blue berries and white coconut.
I guess the white banana in the mix could also qualify as the white in the mix.
Because I love vegan overnight oats so much that I sometimes eat oats as breakfast, lunch and breakfast again, I sometimes makes my oats in a bigger container. This one should serve at least 3 or 4 meals.
Recipe: Red, White and Blue Vegan Overnight Oats (VOO)
Summary: Adapted from: Oh she glows’ Easy Vegan Overnight Oats
- 1 to 1 1/2 cup cherries, stems removed and pitted
- 1 cup blueberries
- 1 whole banana, sliced
- 1/2 cup dried coconut
- 1 cup regular oats
- 2 1/2 cup almond milk (or other non-dairy milk)
- 3-4 tbsp chia seed
- 1-2 tbsp maple syrup
- Mix ingredients together in a casserole dish
- Allow to sit for at least 2 hours.
Preparation time: 10 minute(s)
Diet type: Vegan
Number of servings (yield): 4
I was so excited about eating this VOO, but I also wanted to have my Strawberry Rhubarb Crisp for breakfast.
It was a bit of a dilemma. Soft tender mushy VOO, or crispy crunchy granola like crisp…
Seriously someone should give me an advice column or something.
The tart flavor of the rhubarb went well with the tart cherries, and the crunchy almonds in the crisp kept the textures distinct.
What is your favorite breakfast lately?