Thick, creamy and smooth, these blended overnight oats are such a fun sweet breakfast idea! So simple to make with just four main ingredients, these blended oats are extra delicious topped with juicy berries or fresh fruit.
Just like my blended chia pudding, these blended overnight oats are perfect if you're not a fan of the texture of regular overnight oats. Blending the oats with milk and chia gives you such a delicious smooth creamy consistency. It's like dessert for breakfast!
And the best bit is that I would guess you already have the ingredients to hand. Just grab a few fridge and pantry staples, and breakfast is sorted!
For more light breakfast ideas, do have a peek at my overnight oats without yogurt, applesauce overnight oats and my hemp seed pudding.
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⭐ Why this recipe is so good
Smooth creamy consistency. If the texture of regular overnight oats isn't for you, I think these thick blended oats without yogurt will win you over!
Pantry staples. Just grab four key ingredients from the pantry and fridge to make this easy meal prep breakfast. All affordable and easy to find in stores!
🥣 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Old fashioned rolled oats - if you are gluten free, be sure to use certified gluten free oats.
- Chia seeds - these help to thicken the blended oats and make it a little more hearty too.
- Maple syrup - for a touch of sweetness. Add more to preference. Agave syrup or honey can also be used.
- Plant milk - choose the type that works best for you. It seems quite individual in terms of tolerance if you're here looking for low histamine breakfast recipes.
- Vanilla extract - this is optional, but a quarter teaspoon gives a nice flavor if it works for you.
🔪 Step by step instructions
Making this blended overnight oats recipe is very simple, uses pantry staples and is perfect for an easy vegan breakfast.
All the instructions are set out in the recipe card below, but these step by step photos should help guide you.
Step 1: Add ingredients to blender
Tip in the oats and chia seeds, then pour in the plant milk and maple syrup (and vanilla extract, if using) (image 1).
Step 2: Blend the oats
Blend the oats mixture until smooth and creamy in consistency (image 2). Pour into a container that can be sealed, then transfer to the fridge for at least 2 hours to thicken. Spoon into your bowl or jar and top with fruit.
💭 Recipe tips and notes
- While the chia seeds aren't essential, I do recommend to use them as they help thicken the blended overnight oats.
- If the oats are thicker than you like, simply stir in some more plant milk when you come to serve them.
- Be sure to use certified gluten free oats if you have that dietary requirement.
📋 Frequently asked questions
I would suggest to soak for a minimum of 2 hours, although an hour will still work. If you want to make a meal prep breakfast, then you can make the night before and store in the fridge. This wouldn't likely be suitable for low histamine readers due to histamine formation.
Yes, you eat the oats cold. If you prefer them hot, simply heat on the stovetop. I would suggest to add a dash more milk if heating them up.
No need to cook the oats, this is a cold oats recipe.
I don't recommend to use steel cut oats as they are much more dense and won't soak or blend in the same way as rolled oats.
Yes, overnight oats can be frozen for up to 3 months. You may need to add some extra plant milk when you thaw and serve to loosen the texture.
🫐 Ideas for toppings
I love to add some toppings to these blended oats, and there are so many to choose from:
- Top with sweet low histamine fruits - it makes this recipe taste like dessert!
- Add a spoonful of a suitable nut or seed butter.
- Sprinkle with some of my chia seed granola or my turmeric granola for some crunch.
- Coconut flakes are always delicious.
- Add a pinch of cardamom or other suitable spices for extra flavor!
- Serve with some of my blackberry chia pudding for some sweet fruity goodness!
🍽 More breakfast recipes
Choose from so many breakfast recipes here including my popular chia seed pudding with oat milk and my flax seed pudding, as well as these recent recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Blended Overnight Oats
Equipment
- Jar or bowl that can be sealed
Ingredients
- ½ cup old fashioned rolled oats gluten free, if required
- 1 cup plant milk
- ½ tsp chia seeds
- 1 teaspoon maple syrup
- ½ teaspoon vanilla extract optional
Instructions
- Tip your rolled oats and chia seeds into a blender cup, then pour in the plant milk, maple syrup and vanilla extract (if using). Blend to a smooth creamy consistency.
- Pour the blended oats into a container than can be sealed and set aside in the fridge for at least 2 hours. Give it a stir, spoon into your bowl or jar and top with fruit, coconut flakes or nut butter to preference.
Notes
- Add a half teaspoon of chia seeds more for a thicker recipe, or a dash of extra plant milk for a looser consistency.
- If you wish to enjoy this blended oatmeal as a meal prep breakfast, you can make the night before. Just to note that this likely isn't suitable for low histamine readers.
- Nutritional information is auto-generated and should be understood to be an estimate.
- plant milks have different scores, so use the type you tolerate best.
- vanilla extract is optional. It scores 1 on the SIGHI list, with a ? as a liberator.
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