Almond and Plum Overnight Oats (Vegan)
Deliciously creamy, high in protein and fibre, these Almond and Plum Overnight Oats are fruity, nutty and perfect for busy mornings. They take 10 minutes of prep time and are naturally vegan and easily gluten-free.
Nothing beats oats for breakfast and these fruity and nutty ones set you up for the best day. They are a great source of protein and fibre, while the plum compote adds a gorgeous layer or fruitiness which works so well with the almonds. You can make these ahead of time and make up a big batch for the week ahead and then top them as you like. They are so good with some extra almond butter on top but you can add some granola for crunch or leave them as they are.
Why will I love these oats?
These oats are so good:
- Thick, creamy and delicious
- Fruity and nutty
- Naturally dairy-free and vegan
- Easily gluten-free
- With nut-free options
- A great source of protein
- From the protein powder, chia and flaxseeds
- A great source of fibre
- Oats and seeds
- Great for gut-health with seeds and fermented yoghurt
- Easy to make in 10 minutes
- Filled with homemade plum compote
- Great all year round
- Everyone will love them
- Ideal for meal prep
- Make a big batch for the week
- Layer up as you like
- Top with your favourite toppings
If you already love the sound of these oats, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section below.
For the fruit compote:
- Plums: de-stone and add to a pan.
- Lemon: for tang.
- Maple syrup: to turn the plums sticky. You can also use honey.
And for the oats:
- Rolled oats: use GF where needed.
- Form protein powder: this recipe uses the Pureblend protein which is unflavoured but their vanilla protein also works well here.
- Chia seeds: a great fibre and protein source and makes the oats thick and creamy.
- Ground flaxseed: for added fibre and protein.
- Thick coconut yoghurt: I use either almond based NUSH yoghurt or Cocos Organic coconut yoghurt. Both of these are really thick and creamy and made with minimal ingredients.
- Dairy-free milk: you can use almond milk to keep the recipe almond-themed or try soya or oat milk.
- Almond butter: for an almond-y flavour inside and to to swirl on top.
- Flaked almonds: to serve.
Are these gluten-free and nut-free?
These are easily gluten-free as long as you use GF oats. To make them nut-free, swap the almond butter for tahini so they are sesame and plum oats. Swap the almonds on top for more seeds.
How do I make them?
These are ready to go in a few steps:
- Add the plums, lemon and syrup to a pan: and gently warm together until sticky.
- Combine the oat ingredients: and stir until creamy.
- Leave the oats overnight: covered in the fridge.
- Serve the oats with the compote: and any other toppings.
How long will they last?
These will keep for 2-3 days in the fridge in a sealed container.
What other recipes can I try?
For more breakfast ideas:
- Raspberry and Plum Baked Oats
- Strawberry Matcha Quick Soak Oats
- Lemon and Blueberry Granola
- Chocolate Cherry Black Forest Overnight Oats
- Carrot Cake (not) Overnight Oats with Sticky Dates
Almond and Plum Overnight Oats (Vegan)
Deliciously creamy, high in protein and fibre, these Almond and Plum Overnight Oats are fruity, nutty and perfect for busy mornings. They take 10 minutes of prep time and are naturally vegan and easily gluten-free.
Ingredients
For the Plum Compote:
- 4 plums, de-stoned
- ½ lemon, juiced
- 1 tbsp maple syrup
For the Oats:
- 80g rolled oats
- 40g Form Pureblend Protein powder
- 1 tbsp chia seeds
- 1 tbsp ground flaxseed
- 120g thick coconut yoghurt, plus extra
- 300ml dairy-free milk e.g. almond
- 2 tbsp maple syrup
- 2 tbsp smooth almond butter, plus extra
- Flaked almonds, to serve
Instructions
- Slice the plums and cut the slices in half. Add to a large saucepan with the lemon juice and maple syrup. Allow to warm and gently bubble in the pan for 10-15 minutes until sticky and softened. Add the plums to a heatproof bowl and allow to cool. Cover and keep in the fridge for 3-5 days.
- For the oats, add the oats, protein powder, chia and flaxseed to a bowl and whisk to combine. Spoon in the yoghurt and add the milk, syrup and almond butter. Whisk really well until smooth.
- Cover the oats and chill in the fridge overnight to thicken (or at least 4 hours). Add 1/3 of the plums into the oats now and stir.
- To serve, layer up the oats in jars with the plum compote and finish off with some plum compote, extra yoghurt, almond butter and flaked almonds.
- Enjoy straight away or keep in the fridge like this for 2-3 days.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Almond and Plum Overnight Oats so please let me know in the comments below and leave a star review. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With plums love x
p.s. this recipe was first made with Form nutrition who I love and this blog post is not sponsored.
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