Delicious Cake Overnight Oats: A Festive Breakfast Delight

Enjoy a guilt-free delicious cake experience with these overnight oats, perfect for festive mornings.

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Prep Time 10

Refrigeration Time 8

Total Time 8 10

Servings: 2 bowls

Course: Breakfast

Cuisine: Gluten-Free, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Oats Base

1 cup Rolled Oats For gluten-free, choose certified gluten-free oats.
1 cup Unsweetened Almond Milk Feel free to swap in any plant-based or dairy milk.
2 tablespoons Chia Seeds Flax seeds are a suitable alternative.
2 tablespoons Maple Syrup Substitute with honey or agave syrup if not vegan.
1 pinch Salt Enhances overall sweetness.

Flavor Boost

1 teaspoon Vanilla Extract Pure vanilla elevates the dish.
1/4 teaspoon Almond Extract Optional, but enhances the cake flavor.

Fun Touch

1 handful Vegan Sprinkles Ensure they are vegan-friendly.

Optional Creaminess

2 tablespoons Almond Butter Or use Cashew Butter or Peanut Butter.

Equipment

Mixing Bowl
mason jar
Whisk

Method

Preparation

In a mixing bowl or mason jar, combine rolled oats, almond milk, chia seeds, maple syrup, and salt.
Stir in vanilla extract and almond extract.
Use a whisk or fork to mix all the ingredients together until well blended.
Gently fold in a handful of vegan sprinkles.
Cover and refrigerate for at least 4 hours, preferably overnight.
When ready to serve, stir and serve in bowls or jars, adding desired toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 9gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 150mgPotassium: 300mgFiber: 8gSugar: 10gCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 5 days. You can freeze for up to 3 months. Reheat in the microwave for a warm breakfast if desired.

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