Overnight oats are perfect for making ahead to make busy mornings a little easier. Packed with flavor and healthy ingredients, this recipe for gluten-free overnight oats is made with creamy almond butter, chia seeds, dairy-free almond milk and mashed banana. Top with sliced bananas, slivered almonds and some extra maple syrup, or enjoy as is.
I’ve made a lot of lifestyle changes since writing my book The Wellness Project. But there’s probably no area that’s been made over more thoroughly than my morning breakfast routine.
This is a generous term for what I had been doing in the past. As a freelancer who works mostly from home, I’ve found it hard to keep any sort of routine. That’s not to say that I sleep in until 11am every day—quite the opposite. Without an office or any healthy boundaries that would help define the ever-aspirational goal of “work-life balance,” it’s not uncommon for me to come downstairs from my sleeping loft, sit down at my desk while the coffee is brewing, look up five hours later and realize that I’m still in my underwear and the coffee is still sitting on the counter.
This was, of course, before I discovered the beauty of gluten and dairy free overnight oats.
I’m never ravenous in the morning. But I need to eat a little something in order to make it until noon without sticking my face in one of the five Tupperware containers of leftovers in my fridge at any given moment.
Because I cook for a living and usually some part of my day is spent in the kitchen, I consider myself off-duty in the morning. Like most people, I used to reach for the most convenient, least time consuming option available for breakfast, which is usually a Kind bar, or one of its organic contemporaries – something that just involves ripping open the plastic and going to town.
But as I discovered during the natural liver detox month of my health journey, the problem with my beloved breakfast bars was the sugar.
My initial quick fix was single serving green smoothies, this quick low FODMAP oatmeal or this golden milk stovetop oatmeal recipe. During busy weeks though, even cleaning one measly Cuisinart mini prep bowl was enough to bring my best healthy breakfast intentions to their knees. After this happened a few weeks in a row, I knew I needed to change my tactics.
And thus, my love affair with gluten free overnight oats was born.
To be honest, I found the idea of raw oatmeal at first to be a little off putting. The containers of it at Juice Press were one of the few items in the fridge that I didn’t feel like would taste like deliciously over-priced mush.
But once I tried the system of mixing oats with milk and letting them “develop” in the fridge overnight, I realized how delicious the end result can be. Then I started adding creamy almond butter, mashed banana and chia seeds to my gluten-free overnight oats recipe and the texture became even more silky and pudding-like.
The oats still have some bite to them, and along with the chia seeds, which plump up after a few hours in the fridge, you get this killer weekday porridge that tastes good cold or hot.
Are overnight oats gluten-free?
Old fashioned rolled oats, which I use for this vegan overnight oats recipe, are naturally gluten-free, but they are often processed in a facility that also handles wheat products.
For this reason, if you are trying to make gluten-free overnight oats, you want to look for “certified gluten-free” on the front of the package. I like Bob’s Red Mill brand for my gluten-free breakfast recipes.
Almond butter is naturally gluten-free and vegan, so it makes for an excellent thickener in gluten and dairy free overnight oats.
How many servings does this vegan overnight oat recipe make?
My favorite part about getting in the gluten-free overnight oatmeal habit is that you can make as many servings as you want for the week ahead and portion them individually.
If you are making low FODMAP diet overnight oats, you’ll want to stick with the suggested serving size and split the oats into 4 servings so as not to overdue it on the banana (according to Monash FODMAP app, 1/3 ripe banana is a safe serving). You might also like this blueberry low FODMAP overnight oats.
But for those who are simply looking for gluten-free recipes with oats, you can store this overnight oatmeal in one large mason jar and portion out whatever quantity you feel like eating, or pre-portion them into mason jars.
For a bulk make-ahead oat recipe, you might also like this baked steel cut oatmeal recipe!
If you’ve been in a breakfast rut and are in search of a make ahead idea from a fellow lazy cook, look no further. This gluten-free overnight oat recipe is perfect to whip together in advance of a busy week.
Other gluten-free oatmeal recipes:
Read on for how to make steel cut overnight oats, and if you love gluten-free oatmeal recipes, check out these others from the archives:
- Rich and Creamy Steel Cut Overnight Oats
- Blueberry Overnight Oats
- 15-Minute Stovetop Low FODMAP Oatmeal
With health and hedonism,
Gluten Free Almond Butter Overnight Oats
- In a medium bowl, mix together the almond milk, banana, almond butter, maple syrup, cinnamon, and salt until smooth. Fold in the oats and chia seeds. Divide between 2 small bowls, ramekins or mason jars. Cover and refrigerate overnight.
- Top with sliced bananas, slivered almonds and some extra maple syrup, or enjoy as is. For a warm oatmeal, pop the bowl in the microwave for 30 seconds.