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Last updated: May 26, 2024

Basic vegan overnight oats recipe

5 from 1 vote
Total time: 4 hours 10 minutes
vegan chia pudding recipe in a bowl with almond butter and blueberries on top

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Overnight oats, AKA chia pudding, AKA frogspawn pudding, is the trendy vegan breakfast staple that has taken over Instagram feeds and Pinterest boards everywhere.

But let’s be real, how many different recipes for this dish are needed? Well, my vegan overnight oats recipe provides a great nutritious base for you to experiment with, making this the only recipe you’ll ever need!

Servings: 1 serving


  • 2 tbsp Chia seeds
  • 2 tbsp Oats whatever type you fancy
  • 2 tbsp Coconut yoghurt
  • 200 ml Oat milk I use Oatly as it's lovely and creamy
  • 2 tbsp Frozen fruit
  • Almond butter or you can use peanut


  • Mix the chia seeds with the oats
  • Stir the yoghurt in and make sure it is fully incorporated
  • Gradually mix in the plant milk
  • Add your fruit and stir
  • Cover and place in the fridge overnight
  • Before eating, plop on your nut butter and eat!
A jar of vegan chia pudding with a dollop of almond butter on top

Overnight oats topping ideas

There are many different ingredients that you can use to top your vegan chia pudding. Here are some of my favourites:

  • Almond butter
  • Peanut butter
  • Maple or agave syrup
  • Raspberry jam

More vegan recipes you’ll enjoy

Lucy the founder of Edible Ethics vegan food blog eating vegan noodles in a plant based restaurant

Lucy Johnson

3 responses to “Basic vegan overnight oats recipe”

  1. Penny avatar

    A dash of maple syrup is a favourite addition for me – always follow your recipe here though and always a favourite ?

  2. Nikki Kagan avatar
    Nikki Kagan

    LOVE THIS!!! Just need to find vegan yoghurt in Israel!!!!

    1. lucysedibleethics avatar

      Hi Nikki! Do you have Coconut Cream in Israel? I often use coconut cream in an indian curry because it is thick and creamy. So I reckon it would work very well as a vegan yoghurt substitute. The yoghurt is only really used here to create a creamy pudding, because the dairy free milk makes it very runny on its own.
      I’ll give the coconut cream a go and let you know if its works!

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