Birthday Cake Overnight Oats
These cake batter overnight oats taste just like a Birthday cake and are vegan, gluten-free, & great for an easy make ahead breakfast!
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Servings: 2 servings
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.
Nutrition
Serving: 1container, no toppings | Calories: 413kcal | Carbohydrates: 68g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 69mg | Potassium: 408mg | Fiber: 9g | Sugar: 32g | Vitamin A: 470IU | Vitamin C: 12mg | Calcium: 321mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!