Description
Delight in a festive and nutritious twist on classic overnight oats with this Birthday Cake Overnight Oats recipe. Creamy rolled oats soaked in almond milk, sweetened with maple syrup, and infused with vanilla and almond extracts create a luscious, cake-like flavor. Topped with vibrant vegan sprinkles and optional nut butter, this no-cook breakfast is perfect for a celebratory morning or a grab-and-go treat.
Ingredients
Scale
Base Ingredients
- 1 cup rolled oats
- 1 ½ cup unsweetened almond milk or milk of choice
- 1 tablespoon chia seeds
- 2 teaspoons maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- pinch of salt
Optional Add-ins
- 2 tablespoons all-natural almond butter or cashew butter
Decorative Toppings
- 2 tablespoons sprinkles (vegan recommended)
Instructions
- Combine Ingredients: In a sealable container, add the rolled oats, almond milk, chia seeds, maple syrup, vanilla extract, almond extract, pinch of salt, and optional almond or cashew butter. Mix thoroughly until all ingredients are well combined.
- Refrigerate: Secure the lid on the container and place it in the refrigerator for at least 4 hours or overnight. This resting period allows the oats and chia seeds to absorb the liquid, soften, and thicken into a creamy texture.
- Serve and Enjoy: When ready to eat, give the mixture a good stir. Divide the overnight oats into jars or bowls. Top with the recommended vegan sprinkles or any toppings of choice. Serve chilled and enjoy your birthday cake-inspired breakfast!
Notes
- For creamier oats, use full-fat almond milk or milk of choice.
- Maple syrup can be substituted with honey or agave nectar for different sweetness preferences.
- Adding nut butter not only enhances flavor but also increases protein content.
- Use vegan sprinkles to keep the recipe plant-based and allergy-friendly.
- Overnight oats can be stored in the fridge for up to 3 days for convenient meal prep.
