These flaxseed overnight oats are thick, creamy and have a delicious nutty taste! We make this hearty breakfast with just 6 ingredients and they come together with 5 minutes of hands-on prep time.
If you've tried my popular flaxseed pudding and love the nutty flavor, perhaps you'd like to try these overnight oats with flaxseed for another easy breakfast! The flax gives us a thick, hearty texture and is a good source of fiber too (Healthline).
Just like my chia and flaxseed pudding, this recipe is made with pantry staples, is so quick to prep and all you need is a bit of stirring and time in the fridge. Super simple for a busy day!
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🥣 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Oats - I suggest to use old-fashioned rolled oats for this recipe. Steel cut oats take a long time to soften as they're very dense, and will still have too much 'bite' to them. Quick-cook oats are very fine and go a bit too mushy.
- Flaxseed - we use ground flaxseed (also called milled flaxseed, flaxseed meal or milled flax) to make the overnight oats. Whole flax seeds aren't recommended as they don't soak up the liquid in the same way.
- Chia seeds - these are optional, but add some extra nutrients and help thicken the oats too.
- Cardamom - for a little hint of spice. Cinnamon can also be used, but is debated in terms of histamine content.
🔪 How to Make Flaxseed Overnight Oats
Grab your oats, ground flax, chia and milk and let me show you how easy it is to make this creamy, thick breakfast recipe. For extra flavor, I definitely recommend that you enjoy with sweet fruit or other fun toppings!
The full instructions are in the recipe card below, but these step by step photos should help guide you.
Step 1: Dry ingredients
Add the rolled oats, ground flaxseed, chia seeds and cardamom to a mason jar or container that can be sealed (image 1).
Step 2: Pour in the liquids
Pour in the non dairy milk and maple syrup (image 2).
Step 3: Stir well!
Use a spoon or fork to stir the mixture well, so the oats, milled flaxseed and chia seeds are evenly distributed in the milk so they can soak it up.
Step 4: Let the oats soak
Cover the container and place in the refrigerator for about 2 hours, stirring halfway through if possible. Add more milk to thin, to preference (image 4).
💭 Recipe Tips and Notes
- Adjust the oats and milk ratio. We all like our oats a little different, don't you find? This recipe gives us quite thick, creamy oats, but you can always add a little more milk if you prefer a thinner consistency.
- Give them a stir! I very much recommend to give the oats a stir after about an hour, so the oats, chia and flax is evenly distributed and soaks up the liquid.
- Add toppings. There are so many options, including sweet fruit (perhaps my fall fruit salad), my pear applesauce, suitable low histamine nuts and seeds, coconut flakes or my blueberry chia jam.
- Enjoy warm or cold. I like my overnight oats as a cold breakfast, but my mum heated hers up on the stovetop when she recipe tested this for me!
📋 Frequently Asked Questions
It's best to use rolled oats to make overnight oats as they will soak up the milk, go creamy in taste and texture but still have some 'bite' to them. Steel cut oats are far more dense, and quick-cook oats are a bit too fine and can go mushy.
I don't recommend using whole flaxseeds as they won't soak up the liquid in the same way as milled or ground flax, so won't give you the thick creamy texture.
Sure! I love these as overnight oats with flaxseed and chia seeds as it makes them a bit more hearty, but you can do all flax if you prefer!
No, the oats and flax should soak up the milk and become creamy after about two hours. I don't suggest that my low histamine readers soak them overnight due to the possibility of histamine formation. If very sensitive, then two hours may be too long, so best to work with a dietitian for your personal circumstances.
I don't recommend to freeze this recipe. It's best to make it fresh.
🍽 More Overnight Oats Recipes
There are lots of overnight oats to choose from on my breakfast recipes page, including my creamy blended overnight oats and overnight oats without yogurt, and these tasty ideas:
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
Flaxseed Overnight Oats
Equipment
- Mason jar or container that can be sealed
Ingredients
- 1 cup rolled oats gluten free, if required
- 1.25 cups non-dairy milk
- 2 tablespoon ground flaxseed also known as milled flaxseed or flaxseed meal
- 2 teaspoon chia seeds
- 2 teaspoon maple syrup adjust to preference
- ½ teaspoon cinnamon or cardamom*
Instructions
- Combine the rolled oats, ground flaxseed, non-dairy milk, chia seeds, maple syrup and cinnamon (or cardamom) in a mason jar or container that can be sealed. Stir well to combine so the oats, flax and chia are mixed into the liquid.
- Seal the container and place in the fridge for at least 2 hours. I recommend to stir after about an hour, and you can add more milk at this point if you like a looser consistency.
- Serve with toppings of fruit, nuts or seeds to preference!
Notes
- Make sure to use ground or milled flaxseed rather than whole flax seeds so it absorbs the liquid and thickens the overnight oats.
- Adjust the amount of maple syrup to taste, or swap out for agave syrup.
- Nutritional information is auto-generated and should be understood to be an estimate. It will also vary depending upon the type of milk used.
- non-dairy milks have different scores, so use the type that works best for you.
- cinnamon scores 0, but is higher on other lists.
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