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Vegan Cinnamon-Roll Overnight Oats

Alicia Colombo

It takes just minutes to assemble this healthy no-cook breakfast, and you’ll have grab-and-go breakfasts on hand for the week. Top these delicious vegan oats, inspired by classic cinnamon bun flavors, with fresh or frozen fruit and your favorite nuts and seeds.

2 ½ cups old-fashioned rolled oats
2 ½ cups unsweetened nondairy milk, such as almond or coconut
6 tsp. light brown sugar
1 ½ tsp. vanilla extract
1 ¼ tsp. ground cinnamon
½ tsp. salt

Stir oats, milk, brown sugar, vanilla, cinnamon and salt together in a large bowl. Divide among five eight-ounce jars.

To avoid raw oats, make sure the oats are completely submerged in the liquid before covering and refrigerating. Screw on lids and refrigerate overnight or for up to five days.

Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.


Categories: Food Milestones eNews


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