Super Thick Vegan Overnight Oats

by Sarah on June 30, 2013 · 9 comments

So once I figured out how great psyllium husk was for thickening, I started to think about what else I could do with it.

[Aside from a tablespoon in the morning and a tablespoon at night* on the–um–regular.]

*For y’all who were wondering, two tablespoons is a standard serving…just make sure you are drinking lots of water, too.

With my breakfast cooking class at Whole Foods approaching, I knew this was a good time to experiment.

(Some teachers take the “never cook a new dish for a dinner party”approach to lessons. I prefer a Julia Child-like approach to culinary adventures.)

and i like to make a mess while doing it.

With the burgeoning humidity making hot breakfasts less appealing, and the fact that I wanted to geek out with muesli–I turned to an old favorite.

Chia seeds are so commonly used for vegan overnight oats…but chia puddings never work for me I don’t like them all that much.

So what about psyllium?

Turns out, psyllium and chia, with the combination of instant and regular oats, plus a generous helping of banana, all covered up with almond milk (homemade or not)…

doesn’t even require a night in the fridge* to become super thick and delicious.

*These oats can just pop over for a spot of tea rather than a sleepover.

And when I say super thick, I mean SUPER thick.

As in: you might want to go ahead and add more than the suggested amount of almond milk.

[And you STILL might want to stir some more in in the morning.]

Because the psyllium not only works its magic almost instantly, it also seems to double triple quintuple (?) in size.

Thick, creamy, voluminous?

What’s NOT to love about a happy fiber baby for breakfast?

Single-Serve Super Thick Vegan Overnight Oats

  • 1/2 c. oats*
  • 3/4 c. alterna-milk (plus more in the morning)
  • 1/2 Tbsp. chia seeds
  • 1/2 Tbsp. psyllium husk
  • 1/2 banana, chopped or mashed
  • 1/4 tsp. vanilla
  • cinnamon
*I like half old-fashioned and half instant.
  1. Combine all ingredients, stirring VERY well.
  2. Store in the fridge for a few hours, or overnight.
  3. In the morning, remove from the fridge, stir, then add extra almond milk and/or desired toppings.

random picture of cutting bananas for the largest batch of overnight oats i've ever made.

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