Bounty Overnight Oats Recipe (Dairy-free, Gluten-Free and Plant-Based) (2024)

FAQs

What not to add in overnight oats? ›

As Best points out, "some of the worst ingredients that are mistakenly added to healthy overnight oat recipes include chocolate sauce, sugar, syrup, and dried fruit."

Just mix the night before, chill, and go. Two Essential Ingredients: At its core, all you really need to make overnight oats are oats and milk. The Greek yogurt, chia seeds, sweetener, and vanilla extract are highly recommended additions for enhanced flavor and texture.

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Lastly, not letting your oats soak long enough can be a big mistake. Overnight oats are meant to be soaked for at least 6-8 hours, but some people don't wait that long and end up with crunchy, uncooked oats. To avoid this, make sure to prepare your oats the night before and let them soak in the fridge while you sleep.

Overnight oats will begin to deteriorate after the 2nd or 3rd day in the fridge, mostly due to the other ingredients added to the batch; and, they usually lose their texture and go bad after the fourth day. Make sure that you're storing them in an airtight container in the fridge.

Add Twice as Much Milk as Oats

Whether you prefer whole milk, rice milk or coconut milk, you can use it. Just make sure to add twice as much milk as oats. Note: You can also use whey, buttermilk or thinned yogurt for a tangier flavor.

But, anything from whole to skim milk works, or a non-dairy option like soy milk, almond milk, or another option that you prefer. Here you can see (on the right) the more soupy-liquid version is the overnight oats before they have soaked overnight. The mug on the left is the overnight oats after two nights of soaking.

Mix equal parts old-fashioned oats (rolled oats, that is, not quick-cooking-they'll get too mushy) and water along with a pinch of salt in a jar, cover and refrigerate overnight and up to 3 days. For one serving, we recommend using: 1/2 cup oats. 1/2 cup water (or milk or nondairy milk)

Best Non-Dairy Milk for Oatmeal: Rice Milk

Rice milk is our top pick for making oatmeal into a delicious, creamy porridge.

If I want a bit of protein, I'll use unsweetened soy milk. If I'm okay with the flavour I'll use canned coconut milk. Otherwise whatever I've got - oat or almond. Or if I'm extra lacking in supplies, I'll blend up some water with a bit of oats, hemp hearts etc, and then mix with more whole oats.

What to use instead of yogurt in overnight oats? ›

Plant-Based Milk: Almond milk, soy milk, oat milk, coconut milk, or whichever plant-based milk you enjoy most will work. Chia Seeds: Adding chia seeds helps with thickness and creaminess which is extra important when omitting yogurt.

Indeed, gluten contamination of oat occurs frequently. Typically, commercially available oats are not suitable in a gluten-free diet for celiac patients due to their routine contamination with wheat, rye, or barley.

In a large glass jar, combine the oats, milk, yogurt, maple syrup or honey, chia seeds, vanilla cinnamon, and sea salt. Stir well to make sure all the ingredients are combined. Cover with a lid and place in the refrigerator overnight. In the morning, remove from the refrigerator and stir.

In the past, oats (avenin) were believed to be toxic to individuals with celiac disease and were not allowed in the gluten-free diet. However, recent evidence has shown that oats are safe for consumption by most individuals with celiac disease.

Since overnight oats are really just oats that have been left to soften for hours in liquid — usually milk of some sort — to break down and become porridge-like, if you use too little liquid, the oats won't be able to soften enough and get that creamy consistency. Instead you'll have something more like cement.

Using water instead of milk is likely to give you runnier, less flavorful overnight oats. Of course, you don't have to use cow's milk if that's not your preference — pretty much any kind of milk is going to up the flavor ante more than plain water will.

Make the base recipe: In a Mason jar or other lidded jar, place the oats, chia seeds, maple syrup, salt, and Greek yogurt, if using. Add the almond milk and stir until the mixture is well combined and there are no clumps of chia seeds at the bottom of the jar. Cover and refrigerate overnight, or for up to 5 days.