Vegan Chewy Overnight Oats

If you would like a heartier, chewier overnight oats, then the secret is in the type of oats you select. In this case, you should choose steel cut oats!

Steel cut oats are the least processed of the oat groat so that it retains the bran. Rolled oats are much more processed which makes for a softer or, in my opinion, mushier oatmeal.

When I first used steel cut oats in this recipe, I thought perhaps it would turn out a little too tough to chew, but then I made another version using rolled oats and hated the mushy texture. So steel cut oats for me is the way to go.

Here’s a recipe chock-full of healthful ingredients that make for a filling breakfast or satisfying meal anytime of the day.

The beauty of the recipe is that you can change up the ingredients and amounts as you see fit.

Keep it vegan by using only plant-based milk. Also, I prefer organic ingredients whenever possible.<

This recipe will make at least two-servings, but of course it’s all dependent upon how big an eater you are.


1/2 cup plus 1 tablespoon uncooked steel cut oats

1 heaping tablespoon hemp hearts (hemp seeds)

1 teaspoon poppy seeds

1 tablespoon chia seeds

1-2 tablespoons almond slices

1 tablespoon pine nuts

2 tablespoons golden raisins

1/2 teaspoon almond extract (glycerin based)

1/2 teaspoon (or to taste) cinnamon. I use Ceylon cinnamon, which is milder tasting but generally more preferred in health circles.

1 packet of stevia plus approximately 3-5 drops of liquid stevia. You can use regular or one of the flavored ones. I prefer a toffee flavored stevia. More or less to taste, as needed.

3/4 cup plant milk. I use an all-in-one blend of almond, cashew and macadamia nut.


1. Put all dry ingredients in a container that’s large enough for the recipe to expand after you add the milk.

2. Cover over the dry ingredients with your choice of plant-based milk alternative and stir well. Add more milk as necessary so that you have at least 3/4 of an inch of fluid sitting above the dry ingredients.

3. Place in the refrigerator and let soak overnight. In the morning, if you still find it too solidified, simply add more plant milk and stir. Use additional sweetener to taste, also if needed.

Note: I make mine in the morning and then eat it the next morning so that, in reality, it’s soaking for a full 24-hours. Remember to stir well before eating.

A few options:

  1. You can also add some soaked (sprouted, if you can get it) quinoa for a more nutritious blend. Soak the quinoa overnight separately then add it to the recipe in the soaking stage.
  2. Fine-chop some pecans or walnuts.
  3. Fine-chop a date or two or figs.

Source by Ginger Marin

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