People always ask me for good vegan breakfast recipes, but the main reason you haven’t seen me publish many up until now is that I don’t usually eat breakfast!
Even before I learnt about intermittent fasting, it always felt good to me. I just never really even think about food until I’ve been up for at least a few hours.
However, since I had my second baby a few months ago and I definitely did not fast while I was pregnant or even now while I’m breastfeeding. So I’ve been back on the breakfast train!
Seeing as though everyone’s been asking, I’m going to start exploring more vegan breakfast recipe ideas – starting with this crazy delicious vegan strawberry overnight oats!
My toddler and husband have been loving this one. And it’s just in time – with the Aussie summer just around the corner, the last thing anyone feels like on a 30ºC morning is hot porridge.
Inspired by our already abundant strawberry patch and the beginning of spring here in Australia, this recipe for vegan strawberries and cream overnight oats has been a huge hit in my fam 😉
And let me tell you – this is a breakfast I will forfeit my fast for!
What Are Overnight Oats?
You may have been living under a rock if you haven’t heard of overnight oats by now. They’ve been taking the world by storm as they are a cooler way to enjoy oats (or oatmeal or porridge – depending on what you call it).
And by ‘cooler’ I mean more fun and definitely more ‘hip’, but also literally – overnight oats are served cold.
You simply add a liquid of choice to the uncooked oats, plus whatever you would like to jazz up the flavour (sweetener, spices, etc.), then pop them in the fridge overnight. The result is chilled, yet equally as creamy as cooked oats.
Fresh fruit and/or other goodies are then added in the morning to top it off. The flavour possibilities are endless!
This may be one of my first attempts at overnight oats, but OMG it’s is going to be hard to beat!
I’ve used a combination of plant milk (your choice) and canned coconut milk as the liquid for setting the oats. The coconut milk gives it that extra touch of creaminess which is so good!
I also love to add ground flax (a totally underrated superfood) to as many recipes as I can, but especially cold recipes like this… why?
Because, *FUN FACT* flax turns rancid when cooked on high heat and loses a lot of its amazing benefits. So adding it to cold or uncooked recipes like this is perfect.
For the strawberry flavour, there’s nothing like the real thing – so we use fresh strawberries. But frozen will work just as well.
A pinch of salt is added, because oats love salt and it really does enhance the overall flavour. Just make sure it’s good, earth-made salt (not refined!), as always!
Then we add a teaspoon of pink pitaya powder to enhance the beautiful pink colour of the strawberries and give more contrast between the oatmeal and coconut yoghurt layers.
As for the oats themselves, regular whole rolled oats are best. Quick oats will work too but will have a slightly different texture – perhaps not as creamy.
The coconut yoghurt is important – make sure it’s one you like the texture and flavour of – they can vary so much! I’ve been loving the Island Style Organic Vanilla Bean one by Nakula ???
For this deliciously creamy vegan strawberry overnight oats recipe, all you’ll need is a blender and a fridge.
Here are the steps:
- Blend together the fresh (or frozen) strawberries, plant milk, ground flax, vanilla, pink pitaya powder, salt and maple syrup.
- Pour into a mixing bowl then add the oats and stir with a wooden spoon to combine.
- In the morning, divide the oats between two serving bowls or glasses, layered between the coconut yoghurt and garnish with more fresh strawberries.
That’s it! This is so tasty and summery it’s not funny.
Enjoy it, my friends.
PS: I wrote a post to clear up the confusion about whether oats are actually gluten-free, and why I never label my oat-containing recipes as gluten-free (even if they are otherwise GF). Check it out by clicking here.
Sweet, summery and wholesome breakfast!
- 1.5 cups rolled oats
- 3/4 cup plant milk
- 1/2 cup canned coconut milk
- 10-12 fresh or frozen strawberries plus extra to garnish
- 3 tbsp maple syrup
- 2 tbsp ground flax
- 1 tsp vanilla extract
- 1 tsp pink pitaya powder (optional, for added pink colour)
- 1 good pinch salt
- 250 grams coconut yoghurt (organic vanilla flavoured works best!)
- extra fresh strawberries to garnish
Add the plant milk, coconut milk, strawberries, maple syrup, flax, vanilla, salt and pitaya powder to a blender and blend until smooth.
Pour into a medium mixing bowl, add the oats and then stir through with a wooden spoon until combined well.
Cover and place in the fridge overnight or for a minimum of 3 hours.
Split between 2 serving glasses, layering the oats and coconut yoghurt and topping with extra strawberries. Enjoy!