Vanilla ALmond Overnight Oats Recipe

I’m sharing my Vanilla Overnight Oats with an almond twist that ensures a healthy breakfast is ready when you are.

I never thought a grab-and-go breakfast could feel like a little surprise, but my Vanilla Overnight Oats somehow do. With unsweetened almond milk and pure vanilla extract, plain oats get this creamy, slightly floral lift that makes mornings less boring.

I still don’t know how simple things can be that satisfying, and yeah sometimes I eat it too fast and regret nothing. It’s not sleepy comfort food, it’s more like a quiet plot twist for your breakfast.

And yes it holds up if you rush out the door, so don’t be surprised if it becomes your new weird little ritual.

Ingredients

• Rolled oats: lots of fiber keep you full longer, slow burning carbs, hearty texture
• Almond milk: low calorie, dairy free, lightly nutty flavor, thins easily if you like
• Greek yogurt: boosts protein and creaminess, adds tang and probiotics, makes it richer
• Chia seeds: tiny but mighty, soak up liquid, give fiber and omega three fats
• Almond butter: healthy fats and protein, adds nutty creaminess and satisfying richness
• Maple syrup: natural sweetener, adds caramel notes and sweetness, use sparingly cause sugar
• Vanilla extract: tiny amount boosts flavor, enhances sweetness notes, smells amazing in oats
• Sliced almonds: crunchy topping, extra texture protein and healthy fats, gives nice bite

Ingredient Quantities

• 1/2 cup old fashioned rolled oats (not instant)
• 1/2 cup unsweetened almond milk, plus a splash or so if you like it thinner
• 1/4 cup plain Greek yogurt or plain dairy free yogurt, optional but makes it creamier
• 1 tablespoon chia seeds
• 1 tablespoon almond butter, smooth or chunky
• 1 tablespoon maple syrup or honey, or to taste
• 1 teaspoon pure vanilla extract
• pinch of fine sea salt
• 2 tablespoons sliced almonds, plus extra for topping

How to Make this

1. Grab a jar or bowl big enough to hold everything and add 1/2 cup rolled oats, 1/2 cup unsweetened almond milk, and 1/4 cup plain Greek yogurt or dairy free yogurt if you want it creamier (optional).

2. Sprinkle in 1 tablespoon chia seeds and a pinch of fine sea salt.

3. Spoon in 1 tablespoon almond butter and 1 tablespoon maple syrup or honey, plus 1 teaspoon pure vanilla extract. If the almond butter is stiff, warm it a few seconds in the microwave or warm the milk a little so it blends easier.

4. Stir or whisk everything really well until the almond butter is mostly mixed in and the chia seeds are evenly distributed; or put the lid on the jar and shake vigorously.

5. Fold in 2 tablespoons sliced almonds so they stay a bit crunchy in the mix.

6. Seal the jar or cover the bowl and refrigerate for at least 4 hours but preferably overnight so oats soften and flavors meld.

7. In the morning give the oats a good stir, add a splash more almond milk if you like it thinner, and taste — add more maple syrup or honey if you want it sweeter.

8. Top with extra sliced almonds (and fruit or a drizzle of almond butter if you want), eat cold or heat for 30 to 60 seconds in the microwave if you prefer warm.

9. Store covered in the fridge for up to 4 days, just stir again before eating.

Equipment Needed

1. A pint jar with lid (or a medium mixing bowl with a cover) big enough to hold everything
2. Measuring cups and spoons (1/2 cup, 1/4 cup, 1 tbsp, 1 tsp)
3. A spoon or small whisk for stirring (or use the jar lid to shake)
4. Small spatula or spoon for scraping the sides so nothing gets wasted
5. Microwave or small saucepan to warm the almond butter or milk if it’s stiff
6. Refrigerator space to chill the oats overnight
7. Knife and cutting board for any fruit toppings, plus a spoon to eat with

FAQ

Vanilla ALmond Overnight Oats Recipe Substitutions and Variations

• Old fashioned rolled oats: swap with quick oats (softer, soaks faster), steel cut oats (chewier, needs longer soak or a quick cook in morning), or quinoa flakes for a gluten free, higher protein option
• Unsweetened almond milk: use oat milk for extra creaminess, soy or dairy milk for more protein, or light coconut milk if you want a hint of coconut flavor
• Plain Greek yogurt: replace with plain dairy free coconut or soy yogurt to keep it creamy, or blend silken tofu for a neutral, high protein option, or use kefir if you like it tangier and thinner
• Almond butter: swap for peanut butter (classic), sunflower seed butter if you need nut free, or tahini for a nuttier, slightly savory twist

Pro Tips

– Toast the sliced almonds first in a dry skillet until they smell nutty, then let them cool. It makes the bowl taste way richer and you can save a few extra for topping so there is always a satisfying crunch.

– Warm the almond butter a few seconds in the microwave or stir it with a little warm almond milk before mixing, that way you wont get clumps and everything blends smooth. If you have a small whisk or a jar with a tight lid, shake or whisk it well to make the texture creamy.

– Control the thickness by adding almond milk a splash at a time, and if it ends up too thin sprinkle in a little extra chia and let it sit for 20 to 30 minutes. Taste and tweak the sweetness after it rests since flavors mellow while it chills.

– Portion into individual jars so you can grab one in the morning, and keep crunchy toppings separate until you eat. Want more protein or flavor variety try a scoop of protein powder, stirred in yogurt, or fresh mashed banana or berries just before serving.