ARENA MARKET & CAFE

local and organic community co-op

Overnight Oats

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Strawberry Cheesecake Overnight Oats

Cheesecake exists in different flavors, shapes, and sizes all over the world, and it’s definitely a dessert that many love. These overnight oats are inspired by the classic strawberry cheesecake, and it just might be your new breakfast favorite!

                    

Servings

1

Ingredients

  • ⅓ cup (50 g)
    frozen strawberries 
  • ½ cup (51 g)
    rolled oats 
  • ½ cup (120 mL)
    unsweetened soy milk† 
  • 2 Tbsp (30 mL)
    cashew butter 
  • 1
    lemon, juiced
  • 1 Tbsp (15 mL)
    maple syrup 
  • 1 Tbsp (7 g)
    ground flaxseeds 
  • ½ tsp (3 mL)
    pure vanilla extract
  • ⅓ cup (80 mL)
    unsweetened coconut yogurt 

Optional toppings

  • fresh strawberry
  • vegan granola

Directions

  1. In a small bowl, microwave* the strawberries on high for 1 – 2 minutes. Mash the thawed strawberries with a fork, and let sit to cool slightly.
  2. In a medium bowl, combine the oats, milk, cashew butter, lemon juice, maple syrup, flaxseeds, and vanilla.
  3. Add the thawed berry mixture to the bottom of a mason jar or airtight container, then add the oat mixture on top of that. Seal the container, and let it sit overnight in the fridge.
  4. The next morning, top with yogurt and other desired toppings, and enjoy!

Notes

  • † Nutrition tip: aim to use plant-based milk that is fortified with calcium.
  • * Alternatively, the strawberries can be thawed on the stove.

Storage

  • The oats can be stored in a mason jar or airtight container in the fridge for up to 2 days.

Chocolate Chip Cookie Dough Overnight Oats

Here’s a cookie dough-inspired overnight oats recipe that’s just as delicious as real cookie dough and a little more wholesome. Who said you can’t have cookies for breakfast?

                

Servings

1

Ingredients

Overnight oats

  • ½ cup (120 mL)
    unsweetened soy milk† 
  • ½ cup (51 g)
    rolled oats 
  • 2 Tbsp (30 mL)
    cashew butter 
  • 1 Tbsp (15 mL)
    maple syrup 
  • 1 Tbsp (10 g)
    whole chia seeds 
  • 1 Tbsp (15 g)
    mini dark chocolate chips 
  • 1 tsp (5 mL)
    pure vanilla extract
  • ¼ cup (31 g)
    fresh raspberries 

Cookie dough bites

  • 2½ Tbsp (16 g)
    rolled oats 
  • 1 Tbsp (15 mL)
    cashew butter 
  • 1 Tbsp (15 g)
    mini dark chocolate chips 
  • ½ Tbsp (7 mL)
    maple syrup 

Directions

  1. Combine all of the overnight oats ingredients, except for the raspberries, in a mason jar or airtight container.
  2. To make the optional cookie dough bites, mix the ingredients in a bowl. Then using your fingers, press little bits of the mixture into balls. Add these on top of the oats.
  3. Cover and place in the fridge overnight. The next morning, top with fruit and enjoy!

Notes

  • † Nutrition tip: aim to use plant-based milk that is fortified with calcium.

Storage

  • The oats can be stored in a mason jar or airtight container in the fridge for up to 4 days.

Apple Pie Overnight Oats

Apple pie is a signature comfort food, and these apple pie-inspired oats easily pass for breakfast despite tasting like dessert!

               

Servings

1

Ingredients

Stewed apples

  • 1
    apple
  • 1 Tbsp (15 mL)
    water
  • 1 Tbsp (15 mL)
    maple syrup 
  • ½ tsp
    ground cinnamon

Assembly

  • ½ cup (120 mL)
    unsweetened soy milk† 
  • ½ cup (51 g)
    rolled oats 
  • 2 Tbsp (30 mL)
    almond butter 
  • 1 Tbsp (10 g)
    raisins 
  • 1 Tbsp (10 g)
    whole chia seeds 
  • 1 Tbsp (8 g)
    roasted walnuts, chopped 
  • ½ tsp
    ground cinnamon
  • ½ tsp
    pure vanilla extract
  • ⅓ cup (80 mL)
    unsweetened coconut yogurt 

Directions

  1. Cut just over half of the apple into bite-sized cubes, and add these to a medium pan. Mince or grate the other half of the apple and add to a mason jar or airtight container.
  2. To the pan, add the water, maple syrup, and cinnamon. Cook over medium-high heat, and allow the apples to soften for about 8 minutes, stirring occasionally. Remove from the heat and let cool.
  3. Add all of the other ingredients to the jar, and mix to combine.  Add the cooked apple chunks to the top. Cover and let it sit overnight in the fridge. The next morning, top with yogurt and enjoy!

Notes

  • † Nutrition tip: aim to use plant-based milk and yogurt that are fortified with calcium.

Storage

  • Keep in a mason jar or airtight container in the fridge for up to 3 days.

Blueberry Muffin Overnight Oats

Blueberry muffins for breakfast? Yes please! This tie-dye overnight oats will remind you of comforting bakery-style muffins, but served in a beautiful breakfast jar.

Servings

1

Ingredients

  • ¾ cup (112 g)
    frozen blueberries
  • ½ cup (120 mL)
    unsweetened soy milk† 
  • ½ cup (51 g)
    rolled oats 
  • 2 Tbsp (30 mL)
    cashew butter 
  • 1 Tbsp (15 mL)
    maple syrup 
  • 1 Tbsp (7 g)
    ground flaxseeds 
  • 1 Tbsp (7 g)
    roasted unsalted pecans, chopped 
  • ¼ tsp
    ground cinnamon
  • ⅓ cup (80 mL)
    unsweetened soy yogurt 

Optional toppings

  • fresh blueberries

Directions

  1. Add the blueberries to a saucepan on medium-high heat. Cook for 3 – 4 minutes, mashing slightly as it’s stirred. Alternatively, thaw the blueberries in the microwave. Remove from the heat and let cool slightly.
  2. In a medium bowl, combine all of the remaining ingredients, except for the yogurt.
  3. Add half of the stewed blueberries to the bottom of a mason jar or airtight container. Add the oat mixture next. Then add the yogurt and the other half of the stewed blueberries on top.
  4. Cover and let it sit overnight in the fridge. The next morning it’s ready to enjoy!

Notes

  • † Nutrition tip: aim to use plant-based milk that is fortified with calcium.

Storage

  • The overnight oats can be stored in a mason jar or airtight container in the fridge for up to 2 days.