Description

This Vegan Almond Joy Overnight Oats recipe combines creamy plant-based milk, rolled oats, coconut, almonds, and vegan chocolate to create a delicious, nutritious, and easy make-ahead breakfast that’s inspired by the beloved Almond Joy candy bar. Perfect for a quick morning meal, it is naturally gluten-free and vegan-friendly.

Ingredients

Scale

Main Ingredients

1/2 cup rolled oats (certified gluten-free if needed)
1 cup unsweetened plant-based milk (almond milk preferred)
2 tablespoons unsweetened shredded coconut
1 tablespoon chia seeds
1 tablespoon maple syrup (or preferred liquid sweetener, to taste)
1/2 teaspoon vanilla extract
Pinch of salt

Toppings

1 tablespoon chopped raw almonds
1 tablespoon vegan chocolate chips (mini or regular)
Extra shredded coconut for garnish
Melted vegan dark chocolate (for drizzling)

Instructions

Combine Dry Ingredients: In a medium-sized jar, bowl, or airtight container, add the rolled oats, unsweetened shredded coconut, chia seeds, and a pinch of salt. Stir these dry ingredients quickly to distribute them evenly.
Add Wet Ingredients: Pour in the unsweetened plant-based milk, maple syrup, and vanilla extract into the dry mixture.
Mix Thoroughly: Stir everything very well, making sure there are no pockets of dry oats or chia seeds at the bottom. Proper mixing prevents clumping and ensures good absorption of liquids.
Refrigerate to Soften: Cover the container tightly with a lid or plastic wrap and place it in the refrigerator for at least 4 hours, ideally overnight. This resting period allows the oats and chia seeds to soften and thicken.
Prep before Serving: Remove the oats from the refrigerator and stir well. If the mixture is too thick, add a splash more plant-based milk to reach desired consistency.
Add Toppings and Serve: Spoon the overnight oats into a bowl or enjoy directly from the jar. Top with chopped raw almonds, vegan chocolate chips, extra shredded coconut, and a drizzle of melted vegan dark chocolate for the full Almond Joy experience.

Notes

Use certified gluten-free oats if gluten sensitivity is a concern.
Adjust maple syrup sweetness according to personal preference.
For a creamier texture, use full-fat coconut milk or a thicker plant-based milk.
The recipe can be prepared up to 24 hours in advance for convenience.
Store any leftovers covered in the refrigerator for up to 2 days.
Feel free to swap almonds for other nuts or nut butters if desired.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Breakfast
Method: No-Cook
Cuisine: American

Keywords: Vegan overnight oats, Almond Joy oats, gluten-free breakfast, plant-based breakfast, healthy oats recipe, make-ahead breakfast, dairy-free oats