Vegan overnight oats
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Dairy-free overnight oats made with soy milk, soy yogurt and chia, finished with fresh raspberries, maple syrup and chopped almonds.
Ingredients
- ½ cup rolled oats (about half the jar)
- 2 tsp chia seeds
- 2-3 tbsp soy yogurt (vanilla is delicious)
- 1 cup soy milk (or milk of choice)
- 1 tsp maple syrup
- 1 tbsp almonds (chopped)
- ½ cup raspberries fresh (fresh or frozen)
Equipment
- mason jars
Directions
- Stir the oats, chia seeds, soy yogurt, and soy milk together in a jar until well mixed (or close the lid and shake if the jar is big enough).
- Chill overnight, or for at least six hours.
- The next morning, loosen with a little more soy milk.
- Mix in the raspberries, maple syrup, and chopped almonds.
Nutrition
Serving: 396g | Calories: 429kcal | Carbohydrates: 61g | Protein: 20g | Fat: 13g | Saturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 0.6mg | Sodium: 151mg | Potassium: 725mg | Fiber: 13g | Sugar: 19g | Vitamin A: 34IU | Vitamin C: 17mg | Calcium: 227mg | Iron: 4.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); soy yogurt counted as plain nonfat yogurt, soy milk (the first choice counted), ½ cup raspberries (the first choice counted). Brands and portions vary, so use it only as an approximation.