Overnight Oats Recipe

Overnight Oats

Yield 5 Servings

Free of: gluten and top 8 allergens.

The best grab-and-go breakfast!


2-1/2 cups gluten-free rolled oats

2-1/2 cups alternative milk

3 tbsp pure maple syrup or honey

5 tsp chia seeds, optional but recommended

1/2 tsp sea salt


  1. In a medium bowl, combine rolled oats, milk, maple syrup, chia seeds, and sea salt. Cover and place in the fridge for at least 2 hours or overnight.
  2. The next morning, stir the oats and portion into 5 bowls or 5 (12-ounce) mason jars.
  3. Enjoy plain or add a topping (see recipe notes).
  4. Shelf life for overnight oats is 5 days.


The following topping amounts are for 1 serving:

Sunbutter & Jam:  

Top soaked oats with:

1 tbsp strawberry jam or preserves

1 tbsp sunbutter

1/4 cup diced fresh strawberries

Apple Pie:

3 tbsp raisins, stir into soaked oats and top with:

1/4 cup unsweetened applesauce

1/4 cup granola

Carrot Cake:

Stir into soaked oaks:

1/4 cup grated carrots

3 tbsp raisins

1/4 tsp ground cinnamon

Coconut Chocolate Chip

1/4 cup shredded coconut

2 tbsp allergy-friendly chocolate chips


1/4 cup diced peaches

2 tbsp allergy-friendly vanilla yogurt, optional


1/4 cup sliced bananas

2 tbsp allergy-friendly vanilla yogurt, optional

Courses Breakfast & Brunch

Recipe by Allergy Chefs at