If you want to feel like you're eating dessert for breakfast, then you need to try these Birthday Cake Overnight Oats! These cake batter oats are packed with healthy ingredients like chia seeds & plant-based yogurt, but taste just like your favorite funfetti cake.
If there is one thing I am, it is a girl who loves funfetti everything. Take my Vegan Funfetti Cupcakes, Funfetti Sugar Cookies, and Vegan Lofthouse cookies as just a few examples that rainbow sprinkles truly make everything better!
These birthday cake overnight oats are a healthier treat made with rainbow sprinkles and can even be enjoyed as a quick weekday breakfast!
Ingredients:
Ingredient & substitution ideas:
- Sprinkles: Not all sprinkles are vegan, so just make sure to choose ones that are if you can!
- Yogurt: To keep these funfetti overnight oats vegan & dairy-free I used unsweetened vegan yogurt in this recipe, but using greek yogurt is another great option if you are okay with dairy.
- Almond Extract: This is totally optional and gives these oats more of a "sugar cookie" flavor. However, they taste just as good without it!
- Soy milk: Can be substituted 1:1 for any other plant-based milk like oat or almond milk.
- Chia seeds: Can be substituted 1:1 for ground flaxseed.
How to make birthday cake overnight oats
Mix all the ingredients in one bowl
Add the rolled oats, soy milk, vegan yogurt, chia seeds, maple syrup, vanilla bean paste, and almond extract to a bowl and mix them together.
Then, add in the rainbow sprinkles and gently mix them in. Make sure not to overmix here or the color from the colors of the sprinkles may bleed into the batter and turn it a blue/green color.
Add to jars & store overnight
Add the cake batter oats to two jars and cover with a lid. I love using these weck jars, but really any container will work.
Then, store in the fridge overnight or for at least 4 hours until the oats soften and the chia seeds absorb the liquid.
Add toppings & enjoy!
To top these I used vegan whipped cream and more rainbow sprinkles.
However, you could also add almond butter as a topping as I did with my Banana Bread Overnight Oats, or more vegan yogurt as I did with my Pumpkin Pie Overnight Oats.
How to store cake batter overnight oats:
Overnight oats can be stored in the fridge for 3-4 days and are truly best the day after they are made.
They do not freeze well so I recommend enjoying them within this time frame.
I can't wait for you to try these easy & delicious Vegan Birthday Cake Overnight Oats as a fun snack or breakfast option. Enjoy!
-TSG
More vegan overnight oat recipes you will love:
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Birthday Cake Overnight Oats
Ingredients
- 1 cup rolled oats
- 1 cup soy milk
- ¼ cup vegan yogurt
- 2 Tablespoons maple syrup
- 2 Tablespoons chia seeds
- 1 teaspoon vanilla bean paste or vanilla extract
- ¼ teaspoon almond extract
- 3 Tablespoons rainbow sprinkles add more to top
- ¼ cup vegan whipped cream optional, as topping
Instructions
- Add the rolled oats, soy milk, vegan yogurt, maple syrup, chia seeds, vanilla bean paste, and almond extract to a large bowl and mix into a thick batter.
- Once mixed, add in the rainbow sprinkles and gently stir them in, making sure to not overmix so the colors do not bleed into the batter.
- Pour the overnight oat batter into two glass jars, then seal and store in the fridge for 4 hours or overnight.
- The next morning remove from the fridge, add any toppings you desire, and enjoy cold!
Notes
- Please see the blog post for substitution ideas.
- Overnight oats can be stored in the fridge for 3-4 days and are truly best the day after they are made.
No answer says
Can I use vanilla extract instead of almond?
Megan says
yes!
Judy McAfee says
This recipe sounds yummy! I'll definitely have to try it! I noticed in the instructions you mentioned maple syrup but I didn't see it listed in the ingredients. How much do we need to use? Thank you!
Megan says
Thank you for catching that! It's 2 Tablespoons total and is now in the recipe card :).
Laurie Baker says
This birthday cake overnight oats is stunning, thank you for your recipes that taught me how to make it