A quick, simple breakfast: vegan overnight oats topped with homemade strawberry chia jam and creamy nut butter. This gluten-free, dairy-free recipe is easy to prepare and perfect for busy mornings.
Sponsored by One Degree Organics.
Why these overnight oats are great
These overnight oats are designed for simplicity and flavor. They’re ready the next morning with minimal effort, and they work well as breakfast, a snack, or even a light dessert.
Light, fruit-forward breakfasts feel especially right when summer approaches. Pairing creamy nut butter with a bright strawberry chia jam creates a familiar PB&J note that’s both comforting and fresh.
You can easily swap strawberries for blueberries, blackberries, or raspberries in the jam and get equally delicious results.
Ingredients you will need
This recipe uses a short list of pantry staples. Choose your preferred non-dairy milk and nut butter. My favorites are unsweetened vanilla almond milk and cashew or almond butter, but any plant milk and nut/seed butter will work.
Chia seeds are important here for texture and extra nutrition—don’t skip them if you want the thick, pudding-like consistency.
Topping ideas
- Extra chia, hemp, or flax seeds
- Coconut or plant-based yogurt
- Fresh berries
- Additional nut butter or jam
- Dark chocolate shavings
- Raw or roasted nuts
- Toasted coconut flakes
Making the homemade strawberry chia jam elevates the oats significantly and comes together quickly. If you prefer, use a store-bought jam to save time.
Why use sprouted oats?
Sprouted oats have been briefly encouraged to germinate under controlled moisture and temperature. This gentle sprouting can make the oats easier to digest and can alter the nutrient profile slightly, which many people appreciate. I used One Degree Organics’ sprouted quick oats for their texture and convenience.
The sprouted oats work especially well in overnight preparations because they absorb liquid evenly and soften without cooking.
The strawberry chia jam discussed below is simple to make and keeps well. It makes a generous batch that’s great on toast, yogurt, or in smoothies. If you prefer less, halve the jam recipe.
These vegan overnight oats are an ideal grab-and-go breakfast or a quick meal during a busy week. Try variations like blueberry with coconut butter for a different flavor profile—both combos are delicious.
How to make vegan overnight oats
In a large glass bowl or airtight container, combine non-dairy milk, chia seeds, nut butter, maple syrup, and vanilla extract. Stir until smooth and well combined.
Add the oats and mix thoroughly so the oats are completely submerged in the liquid. This ensures an even set and consistent texture.
Cover and refrigerate overnight or for at least 4–6 hours. When ready, stir once more and serve with extra nut butter and the homemade strawberry chia jam, or any toppings you like.
Give this recipe a try—it’s nourishing, portable, and customizable. It stores well and makes mornings easier without sacrificing flavor.
Almond Butter & Jelly Vegan Overnight Oats
Monica Stevens Le
Pin Recipe
Ingredients
Oats
- 2 ¼ cups non-dairy milk
- ¼ cup chia seeds
- ½ cup almond butter
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups organic sprouted quick oats
Strawberry Chia Jam
- 2 pounds fresh strawberries hulled
- ¼ cup pure maple syrup
- 2 tablespoons lemon juice
- 2 ½ tablespoons chia seeds
Toppings
- diced strawberries
- chia seeds
- almond butter
Instructions
Strawberry Chia Jam
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In a medium saucepan, combine the strawberries and maple syrup over medium heat. Cover and bring to a gentle simmer, stirring frequently. After a few minutes the strawberries will release their juices—lightly mash them with a potato masher.
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Stir in the chia seeds and lemon juice, reduce heat to medium-low, and cook uncovered, stirring occasionally. After about 30 minutes the mixture will thicken; remove from heat because it will continue to set as it cools.
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Let the jam cool for 10–15 minutes, then transfer to a jar. Store in the refrigerator for up to two weeks.
Overnight Oats
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In a large glass bowl or container, whisk together non-dairy milk, chia seeds, almond butter, maple syrup, and vanilla until smooth.
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Add the oats and stir to combine, ensuring the oats are fully submerged in the liquid for even setting.
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Cover and refrigerate overnight or 4–6 hours.
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Stir once more before serving and top with extra almond butter and the strawberry chia jam.