Why You'll Love It
- It tastes like an almond joy candy bar but is completely breakfast-appropriate.
- Prep takes five minutes the night before—no cooking, no mess in the morning.
- It's vegan, dairy-free, and easily adaptable for gluten-free diets.
- The creamy texture feels luxurious, like a dessert you can eat with a clear conscience.
"I make these every Sunday for the week. My kids think they're having dessert for breakfast!" — Sarah, 42
Essential Ingredient Guide
- Rolled oats: Old-fashioned rolled oats work best here; they soften beautifully overnight without turning mushy. I avoid quick oats—they can get too soft, honestly.
- Unsweetened almond milk: It keeps the recipe light and lets the almond flavor shine. I always use unsweetened so I can control the sweetness myself.
- Shredded coconut: Look for unsweetened shredded coconut to avoid extra sugar. It gives that classic almond joy texture and tropical hint.
- Maple syrup: A natural sweetener that blends seamlessly. You can adjust the amount depending on how sweet you like it—I usually start with a tablespoon.
- Cocoa powder: Use a good-quality unsweetened cocoa powder for a deep chocolate flavor. It’s the soul of the almond joy taste.
- Almond extract: Just a drop or two—it’s potent, but it makes the almond flavor pop in a way sliced almonds alone can’t.
Complete Cooking Process
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Ingredient Readiness:
Everything gets measured and mixed cold, straight into the jar. The oats, coconut, and cocoa powder mingle with the liquid, and the magic begins as they sit.
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Flavor Development:
While resting in the fridge overnight, the oats absorb the almond milk and maple syrup, the cocoa melds into the mixture, and the coconut releases its gentle fragrance.
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Texture Control:
The oats soften and swell, becoming creamy and pudding-like. The shredded coconut stays slightly chewy, giving a nice contrast.
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Finishing Touches:
Right before serving, a sprinkle of extra coconut, a few almond slices, and maybe a dark chocolate shaving on top—it makes it look as good as it tastes.
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Serving Timing:
These oats are best eaten chilled, straight from the fridge. They’re perfect for a cool, refreshing start to a warm morning.
- Use a jar with a tight lid to keep everything fresh and avoid any fridge smells seeping in.
- Give the jar a good shake or stir before you put it in the fridge—it helps distribute the cocoa evenly.
- If you like a thinner consistency, add a splash more almond milk in the morning.
- For extra richness, stir in a tablespoon of almond butter before serving.
Pro Tips
I’ve found that letting the oats sit for at least 6 hours is key, but honestly, they’re even better after a full 8. The flavors really settle in, and the texture becomes velvety. Sometimes I make a big batch on a Sunday evening, and it gets me through the first half of the week without any morning stress. It’s one of those small comforts that makes the day feel manageable, you know?
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Don’t skip the almond extract—it’s what makes it taste authentically like an almond joy.
- The oats need a minimum of 4-6 hours to soften properly, but overnight is ideal.
- These keep well for up to 4 days in the fridge, making them perfect for meal prep.
Frequently Asked Questions
→ Can I use steel-cut oats instead?
I wouldn’t recommend it for this recipe. Steel-cut oats are much tougher and need actual cooking with heat to become tender. They won’t soften enough with just soaking.
→ How long do these oats last in the fridge?
They’re best within 3-4 days. The texture can start to get a bit too soft after that, but they’re usually gone by then anyway.
→ Can I make this without coconut?
You can, but it won’t have that classic almond joy character. Maybe try it with just the almonds and chocolate for a different twist.
→ Is this gluten-free?
It can be, as long as you use certified gluten-free oats. Many oats are processed in facilities that also handle wheat, so check the packaging if you need it to be strictly gluten-free.
→ Can I heat these up?
You can, but I prefer them cold. Heating can make the texture a bit gummy. If you must, warm them gently on the stove with a splash of extra milk.
→ What can I use instead of maple syrup?
Agave nectar or date syrup would work well. You could even use a sugar-free syrup if you’re watching your sugar intake.
Chef's Tips
For a richer taste, stir in a tablespoon of almond butter with the other ingredients.,If you want to add more protein, a scoop of vanilla or chocolate vegan protein powder blends in beautifully.,These are perfect for on-the-go breakfasts—just grab the jar and a spoon as you head out the door.
Nutrition Facts
per serving
320
Calories
8g
Protein
42g
Carbs
14g
Fat
Taste Profile
A balanced sweetness with rich chocolate and tropical coconut, finished with a distinct almond note.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Coconut milk will make it even richer and more coconut-forward.
Adjust the amount to your preferred level of sweetness.
Recipe Variations
Try these delicious twists on the original
Protein Power Version
Add a scoop of chocolate or vanilla vegan protein powder along with the dry ingredients for a more filling breakfast.
Tropical Twist
Add a few tablespoons of diced mango or pineapple in the morning for a sunnier flavor.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using quick oats by mistake, which results in a mushy texture.
- Not stirring well enough, leaving clumps of undissolved cocoa powder.
- Soaking for less than 4 hours, so the oats don't fully soften.
Meal Prep & Storage
Make Ahead Tips
You can make these up to 4 days ahead. They are the ultimate make-ahead breakfast, perfect for busy weeks.
Leftover Ideas
Leftovers keep well in the fridge for up to 4 days. The texture remains creamy. Enjoy cold.
Perfect Pairings
Serve this with...
Cooking Timeline
Measure and combine all ingredients in a jar or bowl. Stir or shake well.
Place sealed container in the refrigerator to soak for at least 6 hours, preferably overnight.
Remove from fridge, stir, add toppings, and serve immediately.
Vegan Almond Joy Overnight Oats Recipe
Creamy almond joy overnight oats made entirely vegan. A delightful, healthy make-ahead breakfast that tastes like dessert but fuels your morning right.
Timing
Prep Time
5 Minutes
Cook Time
0 Minutes
Total Time
5 Minutes (plus overnight soaking)
Recipe Details
Ingredients
For the Oats
- 01 1 cup old-fashioned rolled oats
- 02 1 ¼ cups unsweetened almond milk
- 03 3 tablespoons shredded unsweetened coconut
- 04 2 tablespoons maple syrup
- 05 1 tablespoon unsweetened cocoa powder
- 06 ¼ teaspoon almond extract
- 07 A pinch of salt
For Topping
- 01 2 tablespoons sliced almonds
- 02 1 tablespoon shredded coconut
- 03 1 tablespoon dark chocolate chips or shavings (dairy-free)
Instructions
Get out a medium-sized bowl or a large jar with a lid. Honestly, I like using a jar because it’s easy to shake and store. Add the rolled oats, the shredded coconut, the cocoa powder, and that little pinch of salt.
Pour in the almond milk and the maple syrup. Now, add the almond extract—just a few drops, it’s strong stuff. Give it all a really good stir with a spoon, or if you’re using a jar, pop the lid on and shake it gently until everything is well combined and the cocoa powder has dissolved.
Once it’s all mixed, press the lid on tight. Pop it into the refrigerator. Let it sit there for at least 6 hours, but honestly, overnight is perfect. I usually do it before bed and forget about it until morning.
In the morning, take the jar out. The oats will have absorbed the liquid and be wonderfully creamy. Give it another stir. If it seems too thick for your liking, you can add a tablespoon or two more of almond milk to loosen it up.
Divide the oats between two bowls or eat it straight from the jar. Top with the sliced almonds, the extra shredded coconut, and a sprinkle of dark chocolate. Enjoy it cold, right away.
Notes & Tips
- 1 For a richer taste, stir in a tablespoon of almond butter with the other ingredients.
- 2 If you want to add more protein, a scoop of vanilla or chocolate vegan protein powder blends in beautifully.
- 3 These are perfect for on-the-go breakfasts—just grab the jar and a spoon as you head out the door.
Tools You'll Need
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Mixing bowl or a 16-ounce jar with lid
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Measuring cups and spoons
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A spoon for stirring
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Airtight container if not using a jar
Must-Know Tips
- Don’t skip the salt, It balances the sweetness and enhances the chocolate flavor.
- Mix thoroughly, Make sure the cocoa powder is fully incorporated to avoid bitter clumps.
- Taste in the morning, Adjust sweetness or milk level to your preference after soaking.
Professional Secrets
- Toasting the coconut first, Adds a deeper, nuttier flavor to the oats.
- A pinch of espresso powder, Makes the chocolate flavor taste even more intense.
- Layering the toppings, Put some almonds and chocolate at the bottom of the jar for a surprise.
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
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