Birthday Cake Overnight Oats (Vegan!)

Let's make breakfast more fun with Birthday Cake Batter Overnight Oats! Prepare them the night before, then wake up to a celebration in a jar. Incredibly delicious and made with simple, healthy ingredients. (Vegan, gluten-free, oil-free option.)

Turn breakfast into a celebration with fun & festive Birthday Cake Overnight Oats! This is my new favorite overnight oats recipe.

It's so delicious and tastes just like cake batter. (Yum!) We combine vanilla & almond extracts, maple syrup, creamy almond butter, and even optional sprinkles for bright colorful confetti.

This recipe is a happy fusion between my Vanilla Almond Overnight Oats and Vegan Cake Shake. It's the best of both worlds!

You can enjoy it as a quick meal prep breakfast or even a healthier dessert with a dollop of dairy-free whipped cream.

Ingredients for Birthday Cake Overnight Oats

For this recipe you'll stir together in a small mason jar and then refrigerate:

• Old-fashioned rolled oats: Be sure to use gluten-free oats if needed. I purchase organic when possible.
• Plant milk: I use plain, unsweetened homemade cashew milk. But any dairy-free milk will work such as soy milk, almond milk, oat milk, etc.
• Pure maple syrup: Or use your own favorite liquid sweetener like agave nectar or vegan honey to taste.
• Almond butter: I love the rich, creaminess this adds to the oat mixture! But you can substitute another nut butter like cashew butter. I don't recommend using peanut butter because I find it changes the flavor too much and overpowers everything else. Almond butter works great for a more neutral flavor.
• Vegan sprinkles: I use Whole Foods 365 brand rainbow sprinkles which are vegan-friendly. (However they do contain a small amount of oil.)
• Chia seeds: These are a classic ingredient in overnight oats. They help to thicken the mixture, and also adds omega-3 fatty acids.
• Pure vanilla extract
• Almond extract: Just a little goes a long way! This is a key ingredient for the classic "cake batter" taste.

Customizing

Lower sugar: Feel free to decrease the amount of maple syrup and omit the sprinkles for a reduced-sugar option.

Higher protein: Add a small scoop of your favorite vegan protein powder if you'd like. Or simply add more almond butter before serving!

Amount: This recipe makes one heaping cup overnight oats, which is one large or two smaller servings. Feel free to double or triple the recipe as needed!

Serving

Enjoy your oatmeal right out of the fridge, or garnish your bowl with toppings. A few ideas include:

• Dairy-free whipped cream (such as coco whip!)
• Extra sprinkles
• Fresh berries (strawberries, blueberries, blackberries)
• Other fresh fruit (sliced banana)
• Extra dollop of almond butter
• Granola

Storing

Chilling time: Once your cake batter oat mixture is combined, it needs to chill in the fridge for at least 5 hours or more. (Overnight is perfect!) I use a sealed glass mason jar or another airtight container. Letting it sit in the refrigerator allows the oats to absorb the milk and flavors, and also softens the texture.

Storage time: I find overnight oats are best enjoyed within 1-2 days of preparing.

For more inspiration, also browse all vegan breakfast recipes.

Birthday Cake Overnight Oats (Vegan!)

Make breakfast more fun & festive with these delicious "cake batter" oats! So easy to prepare and great as a healthier dessert as well.

5 from 1 vote

Print Recipe Pin Recipe Comment

Prep Time: 5 minutes minutes

Chilling Time: 5 hours hours

Total Time: 5 hours hours 5 minutes minutes

Author: Kaitlin - The Garden Grazer

Course: Breakfast, Dessert

Cuisine: Gluten-Free Option, Oil-Free Option, Vegan

Servings: 1

US CustomaryMetric

Ingredients

• 1/2 cup old-fashioned rolled oats
• 1/2 cup plant milk
• 2 Tbsp. pure maple syrup
• 1 Tbsp. almond butter
• 1 Tbsp. vegan sprinkles (optional)
• 2 tsp. chia seeds
• 1/2 tsp. pure vanilla extract
• 1/8 tsp. almond extract

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Instructions

• In a small jar, add all ingredients except oats. Stir to combine.
• Add oats and stir again. Then gently press down with a spoon to make sure all oats are fully submerged in the liquid.
• Cover and place in the fridge for at least 5 hours or overnight.
• Serve as is, or top with vegan whipped cream or other additions of choice.

Notes

For gluten-free: Ensure your oats are GF.

For oil-free: Use sprinkles that don't include oil, or simply omit.

Milk: I use plain & unsweetened cashew milk. If using sweetened vanilla milk, you can slightly reduce the syrup and vanilla extract.

Yield: Recipe makes 1 heaping cup which is 1 large or 2 small servings.

Nutrition Per Serving (Estimate)

Nutrition Facts

Birthday Cake Overnight Oats (Vegan!)

Amount per Serving

Calories

501

% Daily Value*

Fat

 

17

g

26

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

6

g

Monounsaturated Fat

 

7

g

Potassium

 

559

mg

16

%

Carbohydrates

 

75

g

25

%

Fiber

 

9

g

38

%

Sugar

 

33

g

37

%

Protein

 

13

g

26

%

Vitamin A

 

468

IU

9

%

Vitamin C

 

9

mg

11

%

Calcium

 

336

mg

34

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this vegan birthday cake batter overnight oats recipe, also check out:

• Chunky Monkey Overnight Oats
• Vegan Gluten-Free Waffles
• Southwest Tofu Burrito

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