Overhead shot of two bowls of vanilla overnight oats garnished with pomegranate, mint leaves, and flowers

Creamy Vanilla Overnight Oats

Print this recipe!
Serves 1

You know those people sitting at your neighborhood cafe, leisurely eating a full breakfast on a weekday morning? You speed by them in a frantic flutter as you race to your subway. You think to yourself, “Don’t those people have to work?!” and sigh, “If only I could wake up 30 minutes earlier,” to do the same. Then you realize that you forgot to eat breakfast, and have no time to grab something before your morning meeting. The fear of an audible growling stomach sets in…

WELL. We can’t give you a new job, make you wake up earlier, or excuse your stomach growls to your clients, but we CAN give you an easy peasy recipe for a filling, delicious breakfast that you can make the night before, and take ON THE GO!

Oats are full of fiber so they keep you satisfied and energized. They absorb the flavor of ingredients they’re paired with, so you can only imagine how tasty these Vanilla Overnight Oats are. Don’t just think about it- give this recipe a go!

Recipe Courtesy of our friends at PRESS London.


1/4 cup jumbo oats

1 bottle of a vanilla nut milk. We like Vanilla Leche Nut M*ilk from PRESS London (with almond milk, dates, vanilla bean, and Himalayan Salt), or Vanilla Almond Mylk from by CHLOE. (with homemade almond milk, vanilla extract and raw agave nectar).

2 Tbsp chia seeds

pomegranate seeds

mint leaves


Rinse mint leaves.


Add jumbo oats, vanilla nut milk and chia seeds to a small-sized bowl or mason jar, and mix until thoroughly combined.

Cover with saran wrap or a lid.

Leave bowl in the refrigerator to soak overnight (or for at least 5 hours).


Mixture will have partially solidified as the oats and chia seeds expanded.

Garnish with pomegranate seeds and mint leaves.

Feeling fancy? Top with edible flowers like Violas.


Creamy Vanilla Overnight Oats can be stored in an air-tight container in the refrigerator for up to 4 days.