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For an easy start to your day, try this simple recipe for overnight oats!  


Servings 4



C plant-based milk (nuts, seeds, coconut, soy, or hemp!)
TB chia seeds
2 C gluten-free old-fashioned rolled oats (for overnight soaking, rolled oats work better than quick oats. They also work better than steel cut, but you can use steel cuts as well).
4 oz (or 8 TB) raw, organic or natural nut butter (I use almond, but PB is great too)
Monkfruit or Stevia to taste (you can use honey or maple syrup – 4 TB; or coconut sugar if you prefer).
1 tsp vanilla extract


*** If you don’t want to use a nut or seed butter because of flavor preferences, you can substitute with a YOGURT as well. Both add protein to the oats. I prefer plain, unsweetened, plant-based Greek-style yogurt but you can use whatever you prefer. If it’s not a Greek-style yogurt, use 1 TB less.

TOPPINGS optional

Sliced banana, strawberries, raspberries, blueberries or any other fruit of choice!
Hemp seeds, chia seeds, sliced almonds, etc
Cacao nibs
Shredded coconut



1. In a glass mason jar or small bowl, add milk, chia seeds, peanut butter, and sweetener. Stir to combine.
2. Add oats and stir a few more times. Make sure the oats are fully immersed in the milk.
3. Cover tightly with a lid or seal and place in the refrigerator and allow to soak overnight (or for at least 4hours).


**Overnight oats will keep in the refrigerator for 2-3 days.

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