Savory Overnight Oats (Vegan)
Creamy savory overnight oats made with oats, yogurt, cucumber, and olives are an easy vegan breakfast or light dinner. This no-cook recipe is perfect for simple meal prep and busy mornings.
Equipment
- 1 bowl or jar with a lid
Ingredients
- ⅓ cup rolled oats
- ⅓ cup dairy-free Greek yogurt
- ½ cup unsweetened almond milk or any plant milk
- 1 tablespoon chia seeds
- 1 tablespoon sesame seeds toasted
- ¼ cup cucumber finely chopped
- 3 olives sliced
- ¼ teaspoon garlic powder
- 1 pinch salt
Instructions
- In a bowl, mix rolled oats, chia seeds, sesame seeds, garlic powder, and salt.⅓ cup rolled oats, 1 tablespoon chia seeds, 1 tablespoon sesame seeds, ¼ teaspoon garlic powder, 1 pinch salt
- Stir in plant-based yogurt and plant milk until creamy and well combined.⅓ cup dairy-free Greek yogurt, ½ cup unsweetened almond milk, ¼ cup cucumber, 3 olives
- Cover and refrigerate overnight. In the morning, top with diced cucumber, sesame seeds, or hemp parmesan and enjoy.
Notes
- Toast your sesame seeds: Heat them in a dry skillet over medium heat for a few minutes, stirring until golden and fragrant. Pre-toasted seeds work too.
- Dice the cucumber into small pieces: The finer the pieces, the easier they mix into the oats and give you a refreshing bite in every spoonful.
- Adjust consistency: Depending on how thick your yogurt is, stir in a little extra plant milk in the morning to reach your preferred texture.
- Storage: Store savory overnight oats in an airtight container in the fridge for up to 3–4 days. For the best texture, add cucumber and toppings just before serving.
Nutrition
Calories: 287kcalCarbohydrates: 30gProtein: 15gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 3mgSodium: 418mgPotassium: 331mgFiber: 9gSugar: 3gVitamin A: 81IUVitamin C: 1mgCalcium: 403mgIron: 3mg
Tried this recipe?Let us know how it was!
