The season of Lent is upon us ;) The time between Carnival and Easter is a time for many to reflect and to cut back. Not everyone stops eating altogether, but many try to (at least) eat more conscious and leave out alcohol or sweets, for example. We already turned January into “Vegan January” this year – since I am not drinking a lot or eating sweets anymore, cutting back on dairy products and meat once again seemed quite obvious ;)

My blogger colleague Andrea from Zimtkeks & Apfeltarte and I talked about this topic some time ago and decided to turn our monthly “Bake Together” into a whole week of recipes – all vegan all week long. What could be better to start this vegan week than making something nice for breakfast – the moment the week begins?! Right! So let’s get some oats soaked and some berries ready – it’s Overnight Oats Time ;)

If you have been here before you might have seen something with the label “Bake Together – The Baking Surprise” already. We do this little collab once a month on the last Sunday of the month. Andrea and I pick a topic and then we start baking together… well almost – everyone is in his/her own kitchen doing something and in the end we surprise each other with the result. Several years ago we noticed that we sometimes published very similar recipes at the same time – based on that we decided to do that on purpose once a month ;)

Well… this week we will probably not end up with any recipes that are the same or similar. The topic is “vegan recipes” and we narrow it down a bit by selecting different kinds of dishes for each day of the week (like something for breakfast on Monday, something to snack for Tuesday, etc.) – but the possibilities are basically endless. There are so many vegan recipes you could make – I doubt we gonna see a match this week. But that’s ok… ;)

So – my first vegan recipe this week is something I myself would label like “hipster breakfast” aka. overnight oats. They are quite trendy right now but to be honest – they have been around for ages. They were just called differently back in the days – but I am pretty sure your grandma also knew rolled oats with milk that have been soaking for some time ;P In Switzerland it’s called “Bircher Müsli” since the early 1900s. Anyway…

Normally I do not use the term “superfoods” but some would say that oats belong in that category. Good for your digestive system, good for your blood sugar levels and many other benefits… but that is nothing new. Oats did all that before they got trendy :P Well… I make a small bowl at least once a week for breakfast but normally without any toppings added. Just plain oats with some oats milk and a tiny bit of salt. Maaybe some berries on top so they won’t go bad. That’s all I need. If you want to make the overnight oats a bit more appealing you can add more toppings and layers. If you want to serve them to guests for brunch or buffet it is definitely the way to go. It just looks better then :P

Overnight oats are a very simple dish and easy to turn into a vegan dish actually. There is not much to do. You just have to replace the regular milk with a plant-based alternative and it is vegan already. You probably won’t even notice any difference. I think coconut milk is a very good replacement here and makes the oats even more delicious. Instead of regular yogurt, you can also choose a plant-based alternative made from soy or coconut, for example. All pretty easy these days.

Alright. Since overnight oats are not really complicated to prepare – take this recipe as a recommendation maybe. Something to give you an idea of what’s possible. You decide what you like best, what kind of oats you want (where are so many different types out there to choose from), the berries you want to use, the type of dairy replacement… my glass jars are actually filled with overnight oats made with spelt flakes, on top is a layer of chia pudding, then some crushed raspberries and on top of that some vegan coconut yogurt. Oh, and of course, the homemade baked granola – also vegan ;)

About that baked granola – the amount you get with the recipe is definitely more than you need. You can keep it for up to 2 weeks in a container and use it for other overnight oats or just eat it with some yogurt and dried berries – perfect breakfast or as a snack ;)

Well… enough of the talking – I want to know what Andrea prepared for the first day of our vegan week. I wonder what she likes for breakfast. Shall we check her blog and find out?

INGREDIENTS / ZUTATEN

DIRECTIONS / ZUBEREITUNG

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Here is a version of the recipe you can print easily.

Vegan Overnight Oats with Baked Granola

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• Author: Bake to the roots
• Prep Time: 00:30
• Cook Time: 00:24
• Total Time: 09:00
• Yield: 2
• Category: Breakfast
• Cuisine: American

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Description

Delicious vegan breakfast ahead: Overnight Oats with Chia, Berries and Baked Granola. All for a good start into your day!

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Ingredients

For the overnight oats:

4.2 oz. (120g) rolled oats or spelt flakes

1/2 cup (120ml) coconut milk or oats milk

1/4 tsp. vanilla extract

2 tbsp. chia seeds

3.4 fl. oz. (100ml) water

3 oz. (100g) raspberries, crushed

4-6 tbsp. vegan coconut yogurt

For the baked granola:

60g rolled oats (or spelt flakes)

20g coconut flakes, unsweetened

20g almonds, coarsely chopped

20g pecans, coarsely chopped

1 tsp. coconut blossom sugar

pinch of salt

1 tbsp. coconut oil

2 tbsp. honey (or agave syrup)

1/4 tsp. vanilla extract

some berries for decoration

some fresh coconut flesh (optional)

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Instructions

1. Add the rolled oats/spelt flakes to a bowl and mix with the coconut milk/oats milk and vanilla extract. Mix the chia seeds with the water in a small bowl. Let the oats and chia soak for about 20 minutes. Divide the soaked oats/spelt flakes between two serving glasses, top with the chia seeds (turned into chia pudding), crushed raspberries and finish with the coconut yogurt. Cover and place in the fridge overnight.

 

2. For the granola preheat the oven to 325°F (160°C). Line a baking sheet with baking parchment and set aside. Mix the oats/spelt flakes with the coconut flakes, chopped almonds, pecans, coconut blossom sugar, and salt in a small bowl until well combined. Set aside. Add the coconut oil, honey (or agave syrup), and vanilla extract to a small microwave-safe bowl and heat up until the coconut oil has melted – stir until well combined. Pour over the oats and nuts and mix until everything looks evenly coated with the coconut honey (or agave syrup) mixture. Pour onto the baking sheet and spread evenly. Bake for 20-24 minutes or until everything is golden brown and fragrant. Be careful not to burn it! Check after 15 minutes and move the granola a bit so it can bake evenly from all sides. Take out of the oven and let cool down completely. If you got larger chunks stick together break them apart. Store in an airtight container at room temperature up to 2 weeks.

 

3. To serve the overnight oats add some of the granola on top, decorate with fresh berries and coconut flesh (optional). The baked granola can also be eaten separately with some (vegan) yogurt and fresh berries.

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Notes

Enjoy!