My Battle With Vegan Overnight Oats

A couple of people have teased me about having never tried Vegan Overnight Oats, as I eat porridge every morning, even in the Summer, so I decided to try it out yesterday as I had to be at work at 10am (and it takes 45 minutes to walk there) and wouldn’t have the energy to bother with cooking or preparing anything that early in the morning. It sounded to me like the perfect idea, as I love oats, it would only take about 5 minutes in the morning to prepare, and I could add anything I liked to it…. However, I hate to admit it… I really didn’t like it at all.

In fact, I hated the Overnight Oats. To me, I love porridge, but eating the Overnight Oats cold changed the way I felt about the texture, and it just felt all wrong – also I’m not a huge fan of banana, and the taste and texture of them cold and mashed was really overwhelming. I’m so sorry to pure raw vegans, but I had to go and heat it up after just a few bites, and even then, I was grimacing the whole meal. I feel like such a vegan failure by saying I hate Vegan Overnight Oats, but it’s just the way it is, and I’ll probably be sticking to the warm version from now on!

Having said that, if anyone has a particular way of making them, or any amazing toppings they would like to share, please leave a comment and I might try it, and see if it changes my mind about Overnight Oats :)

Vegan Overnight Oats


40g of Scott’s porridge oats

100ml of almond milk

100g of natural soy yoghurt

One smooshed banana

Half a teaspoon of vanilla

Any additions like peanut butter, nuts and fruit can be added on in the morning


  1. Mix all the ingredients together in a bowl and leave in the fridge overnight.
  2. Stir in the peanut butter and other toppings into the bowl in the morning.

Serves one


20 thoughts on “My Battle With Vegan Overnight Oats

  1. Pingback: Vegan Overnight Oats: Take Two | Emily Cooks Vegan

  2. I think you are the first person that I know who doesn’t like overnight oats! But, I agree.. they take a while to get used to AND the key is to make them flavourful with spices and what not. Regular oats I can eat with a bit of brown sugar and milk & I’m set but overnight oats? its a whole new ball game! Adding some almond butter really helped me with the texture and flavour of overnight oats.

  3. I’ve had overnight oats (with greek yogurt, so not completely vegan) and they were okay, took a little to get used to, but I recently started putting a little banana in and absolutely LOVE it with the banana! Do you find your body runs smoother using the soy yogurt (I’ve never had it) if that makes sense? How is the protein with soy yogurt? I think my favorite reason for eating overnight oats is the fact that the oats are raw and more nutritious! Anyways, your photo looks delicious even if you didn’t like them afterall!

  4. Usually I make them with ~1/3 cup old-fashioned oats, 1 T. chia seeds, 1 c. almond milk (or half milk, half water/coconut water) and whatever flavors I want, then in the morning I eat like that or in a parfait layered with fruit and some granola. I’ve also done half oats half raw buckwheat or oat groats, and this adds a nice, almost crunchy texture. Another way I’ve seen it is mixing the oats at night with a lot of water and microwaving it a little (yes, I know its no longer raw then), then sticking it in the fridge overnight just like that and you end up with a huge amount of oatmeal ‘pudding’ (that one was chocolate-covered katie’s voluminous oatmeal trick)

  5. I use 1/2 a cup (not sure what that would be in grams) of quick oats, and 1 cup of milk (use your favourite dairy substitute, I’m sure they’d all work fine) overnight. Then in the morning I put my add-ins in and eat. If I have an early work meeting, I put the oats and milk in 1 container, and my fruit/nuts/brown sugar/whatever in another the night before, then they’re both ready to go. Is it the same as cooked oatmeal? No, but still pretty tasty.

  6. The traditional way of making overnight oats has always involved making them with some sort of acids that act as catalysts to help break the oats down at night, much like cooking. For about two servings of oats, add about 1/2 a grated apple and a good squeeze of lemon juice. Mix these into the dry oats FIRST. Also, try to use a thinner cut of porridge oats then Scott’s, like quick-cooking oats.

    Then add 100 g of nut/soya milk, and finally your soya yogurt. If you are using a flavoured yogurt, use a berry-based flavour. If using plain soya yogurt (which I prefer), take a handful of your berries of choice and puree them in a blender with a bit of cinnamon, vanilla, maybe a bit of ground cardamom, and some sweetener (I use stevia, or you can use xylitol/agave/honey). Add this to the mix and mix everything well together.

    Finally add just a little bit (1/4 – 1/3) of very thinly sliced banana, and few very thinly sliced strawberries (yes, at night, so they will have time to break down as well).

    In the morning, give everything a good stir and add fresh blueberries/blackberries/raspberries and a few slices almonds. Perfection!

    Hope this works for you! I’ve been making it for my mum since I was about 11, and she always appreciates it (though she is veg, she usually loves her dairy, but does not miss it here!). I even make it for mother’s day and decorate the top of the bowl with very thinly sliced fruits! Good luck!

  7. I like to use chia seeds and protein powder in mine…it will help to “bulk” up the oats. I always add some cinnamon. I have never tried adding yogurt. While I love yogurt, I am not sure the thought of adding it into the oats sounds too appealing to me. And as far as my sweetener, I will add whatever fruit I have. While I do love adding bananas, I also love adding berries. If you get them frozen, they will thaw out with the oats and impart their yummy juice into the oats. I also really love adding chunks of mango or apples too. I don’t like my oats to be cold either but I can totally handle them at room temperature. By the time they come out of the fridge, I get to work and eventually eat them…they get to room temp and I am good to go. Hope this might help. :)

  8. Have you tried soaking the oats in apple juice, and then adding grated apple in the morning with some lemon juice and honey? I guess it doesn’t really solve the weird/cold/texture issue – but it may seem less like cold porridge that way…I find the grated apple breaks the texture up a bit and makes it seem less stodgy…soaking some raisins with the oats and juice so they plump up is also a good move (provided you like raisins!)…and then go crazy with the cinnamon maybe?! xx

    • My God, that sounds amazing! I’ll do that for tomorrow then let you know how it was – I really like raisins and cinnamon, I think my problem was the banana, so I won’t add that next time :) xx

  9. I love porridge but I have to admit that I agree about the texture being wrong when it is served cold. I have a daughter and she has banana porridge every day. I tried it once and it put me off my own porridge for a whole week!

  10. Mine didn’t work either, but my friend made some once that were pretty much oats as we know it, but cold… even when warmed up, they were good. I think she used the version of the recipe with chia seeds though

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