Effortless Vegan Overnight Oats

  • 1 cup gluten-free rolled oats
  • 1 ½ cups almond milk
  • ¼ cup  chia seeds
  • 1 large banana, mashed
  • ½ tsp ground cinnamon

For Serving

  • Fresh mixed berries, or other fruit
  • Ultimate Nutty Granola Clusters
  • Hemp seeds
  • Pure maple syrup or other sweetener


  • Prep Time: 5 minutes
  • Serves: 3


  1. In a small bowl, whisk together the oats, almond milk, chia seeds, banana and cinnamon. Cover and refrigerate overnight to thicken.
  2. In the morning, stir the oat mixture to combine. Serve the oats in a jar or parfait dish, alternating w layers of fresh fruit (such as mixed berries), granola, hemp seeds, and a drizzle of sweetener, if desired.

Tips:  If your Vegan Overnight Oats have a runny consistency even after they soak, simply stir in an additional 1 tablespoon chia seeds and place the mixture back in the fridge until it has thickened up. If the oat mixture is too thick, simply add a splash of milk and stir to combine.

Tropical Beauty Green Monster

  • 1 cup coconut water or water
  • 1 cupdestemmed kale leaves or baby spinach
  • 1 cup frozen mango, or 1 fresh mango, chopped
  • ½ cup fresh or frozen pineapple chunks
  • 1 to 2 tbsp fresh lime juice, to taste
  • 1 tsp minced, peeled fresh ginger
  • Liquid sweetener, to taste (optional)
  • Ice cubes, if desired

Prep time: 5 minutes

In a high-speed blender, combine all of the ingredients and blend until smooth. Add a drink umbrella to get the party started!

Out-the-Door Chia Power Doughnuts

  • ¾ cup gluten free oat flour
  • ½ cup chia seeds
  • 1 ½ tsp baking powder
  • ¼ tsp fine grain sea salt
  • 1/3 cup pure maple syrup or other liquid sweetener
  • 1/3 cup non-dairy milk
  • 1 tsp  pure vanilla extract
  • Coconut lemon whipped cream
  • Prep time: 10 minutes
  • Cook time: 22-26 minutes
  • Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 6-cavity doughnut pan w oil. Set aside.
  1. In a large bowl, combine the oat flour, chia seeds, baking powder, salt and cinnamon.
  2. Add the maple syrup, milk, and vanilla and stir until combined. The batter will be very runny but this is normal.
  3. Spoon the batter into the prepared doughnut pan, filling each cavity to the top.
  4. Bake the doughnuts for 22 to 26 minutes, until firm to the touch. A toothpick inserted into a doughnut should come out clean.
  5. Cool the doughnuts in the pan for about 10 minutes, and then carefully invert the pan onto a cooling rack. The doughnuts should pop right out - if they don't, let them cool a bit more and gently run a butter knife along the edges of the wells to loosen them. Cool the doughnuts completely on the rack.
  6. Drizzle the Coconut lemon whipped cream over the top and enjoy. You can also use the whipped cream as a dip if you prefer a travel friendly option.