Vegan chai overnight oats make a great easy, flavourful breakfast for those of us who don’t like to cook in the morning. Great to take on the run to work or school, all you need is a spoon!
A friend recently told me that a simple and fast breakfast recipe he could eat every morning before heading to class would be a nice thing to post. He sent a recipe for soaked buckwheat porridge and said something like that would be good (breakfast that doesn’t need any work in the morning = more sleep).
But I hate buckwheat porridge. It’s slimy and weird. Buckwheat is great, but not soaked and eaten cold. Creamy overnight oats, on the other hand, are all right in my books. This is a good healthy recipe that’s both inexpensive and doesn’t need much effort. If I don’t want something with a lot of spice, I’ll go with chocolate coconut overnight oats instead, but in the winter that spice is the best.
This is a chai overnight oats recipe that I find really warming in the winter months. The spices are easily switched around to suit your preferences, so if you hate the spices usually associated with chai, you can always just use cinnamon. Heathen! Toppings are also customizable in this recipe. Some of the main ingredients can be changed. It’s overnight oats.
Just follow the basic recipe, and you can’t go wrong. Unless you try to add an acidic juice. I had planned to post this recipe and a chocolate orange version, but it was disgusting. I forgot that orange juice causes almond milk to sour and had a nasty early morning surprise.
A neat thing about these chai overnight oats is that it can be eaten cold, or zapped in the microwave for a minute to have a super quick hot breakfast. It’s ideal if you don’t want to wait ten minutes for your rolled oats to cook. Meanwhile, in your early morning grogginess, they boil over. If you’re running extra late, just grab the jar and eat it on your way to work or school.
I used half coconut yogurt and half almond milk for these chai overnight oats, but you can use all non-dairy milk if you like. I find that overnight oats always need a little added texture, so make sure to add some chew or crunch, or risk a very dull breakfast. There’s a list of suggested toppings at the end of the recipe.
- 3/4 cup rolled oats
- 1/2 cup unsweetened coconut yogurt
- 1/2 cup nondairy milk
- 1-2 tablespoons honey or maple syrup, to taste
- 2 tablespoons chia
- 1/4 teaspoons cinnamon
- Pinch cardamom, ground ginger, cloves, nutmeg, and black pepper
- Shake all the ingredients together in a tightly sealed container. Let it sit in the fridge overnight or for at least four hours. Eat it cold or microwave it for a minute to heat, and top with desired add-ins. Pictured is coconut sugar, more cinnamon and chia, and shredded coconut.
Coconut or brown sugar
Sliced or slivered almonds
Shredded or flaked coconut