Simple, filling and nutrient-rich breakfast. Apricot Almond Butter Overnight Oats that’s vegan and gluten-free. Banana, almond milk, oats, almond butter and dried apricot is all you need for this breakfast treat.
Within this recipe post you’ll make an easy breakfast that tastes like dessert, but you can feel good about. Plus you’ll learn the ideal ratio of oats to liquid, so you can make your own endless overnight oats combinations!
I’ve finally given in to trying overnight oats, and may have found my new favorite breakfast food. Have you tried them? It’s seriously as amazing as you’ve heard. What’s better than adding a few ingredients to a jar or bowl, letting it sit overnight, and waking up to a delicious ready to go breakfast. Plus there’s endless mix-and-match possibilities; add as many or as little ingredients as you’d like for a variety of flavor options. The first overnights oats recipe ever I’m sharing here on the blog is this Apricot Almond Butter Overnight Oats.
Overnight oats can be made in large batches and are ready to go in the morning, saving you time. It’s can be as nutrient rich as you want, based the ingredients as you add to it, with plenty of protein and fiber. General ingredients you can add are milk (including regular, almond or soy milk), fresh or dried fruits, seasonings, nuts and seeds.
For this vegan Apricot Almond Butter Overnight Oats I’ve used only 5 ingredients. They’re some of my favorite flavors and meld together into a filling breakfast that literally tastes like dessert, but is oh so good for you. Start with vanilla almond milk and stir in almond butter until combined, then add overnight oats, dried apricots and fresh (ripe) bananas. It has perfect texture that blends with chewy bits of apricots. The almond milk is slightly sweet and ripe bananas top off this sweet breakfast treat.
Overnight oats ratio of oats to water
You want a 1:1 ratio of oats to liquid. So if you have 1 cup of oats, add 1 cup of almond milk for example. You can add any mix-ins and it won’t change the ratio much. For this recipe I used slightly less oats since I like mine with a bit of liquid leftover, plus the dried apricots soak up some liquid. Experiment and find your favorite ratio.
Flavor profiles: Rich, mealy taste of oats sweetened with almond milk and banana, paired with nutty almond butter and dried apricots
Texture: Soft and moist with just a bit of texture, paired with chewy apricot bits
Leave a comment below or star rating if you made this recipe or want to share your thoughts.
Are you following me on Pinterest, Instagram, Facebook, and Twitter? Also, sign up for our newsletter to get all our recipes and cooking tips.
Apricot Almond Butter Overnight Oats (Vegan and Gluten Free)
- 2 cups vanilla almond milk
- 2 tablespoons almond butter
- 1 ⅓ cups old fashioned oats
- 3 tablespoons chopped dried apricots
- 1 ripe banana, sliced
- Place almond milk and almond butter in a large mason jar. Seal and shake well to combine. If using a bowl or container mix well with a whisk. Add in remaining ingredients and stir to combine and evenly coat oats.
- Seal and refrigerate overnight to soften oats. Wake up and enjoy your ready-to-go breakfast. Serve cold or heat if desired (I prefer it cold).