These vegan high protein overnight oats are a delicious breakfast option that can be prepared in just 10 minutes. The combination of rolled oats, chia seeds, pumpkin seeds, hemp seeds, and soy milk packs in a huge protein punch and yields a thick and luscious consistency. Top the oats with some simple macerated strawberries for an easy and inviting vegan breakfast!
I’ve been tinkering with this recipe for a few weeks so I’m excited to finally share a fully vegan AND high protein overnight oats recipe with you! Most high protein overnight oats rely on either protein powder or Greek yogurt. Luckily, you don’t need either of those for these vegan high protein overnight oats. Instead, we’re relying on the following combination: rolled oats, chia seeds, pumpkin seeds, hemp seeds, and soy milk. The whole recipe contains about 66g of protein, which means you get a high protein vegan breakfast whether you break it up into 2 or 3 servings!
Since my local farmers market finally had strawberries last weekend, I decided to pair these humble oats with some super simple macerated strawberries. Tossing the cut strawberries with a combination of lemon juice and sugar helps draw out their juices. Plus, it makes them a little softer and they taste absolutely amazing!
Strawberry Storage Tip: moisture is what tends to shorten the shelf life of fresh strawberries along with being packed together tightly. I like to keep mine in a paper towel lined container that is large enough to allow the berries to be in a mostly single layer.
Why You’ll Love these Vegan High Protein Overnight Oats
- Both the oats and macerated strawberries come together in just TEN minutes of prep time!
- The macerated strawberries give this unassuming vegan breakfast a touch of luxury, even though they’re incredibly simple to make.
- The combo of the nutty overnight oats and saucy macerated strawberries is really dang delicious.
- You can prep 2-3 portions at a time, making breakfast time a breeze.
- They have a thick, luscious texture.
Notes on Ingredients and Substitutions
If you want a high protein vegan breakfast, I do not recommend substituting anything different for the rolled oats, pumpkin seeds, hemp seeds, chia seeds, or soy milk. All of these ingredients work together to create a high protein count per serving without the use of protein powders or animal products. As for the maple syrup, feel free to use your favorite sweetener in its place or leave it out altogether if you’re monitoring sugar levels. I left the oats plain but feel free to add spices or vanilla extract if you like. The combination of cardamom + vanilla extract is almost always my go-to!
Putting Everything Together
To keep the texture from being super chunky, I prefer to put the hemp seeds and pumpkin seeds in a food processor (or blender) and process until finely chopped. Then, I add the oats and pulse a few times to break them up a bit. Mix with the remaining ingredients and either place everything in the fridge in a larger container, or, portion it out into jars in 2 or 3 individual servings. For the strawberries, simply toss everything together. Both the oats and strawberries get a nice rest in the fridge overnight before you can enjoy them!
More High Protein Vegan Recipes to Enjoy
If you’re looking for more higher protein vegan recipes, you’re in luck! Both these creamy butter beans with sundried tomatoes and these crispy tempeh vermicelli bowls with sweet and sour lime sauce are higher in protein and vegan to boot. They’re also just really dang delicious!
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Vegan High Protein Overnight Oats with Macerated Strawberries
- Total Time: 10 minutes
- Yield: 2–3 servings 1x
- Diet: Vegan
Description
These vegan high protein overnight oats are a delicious breakfast option that can be prepared in just 10 minutes. The combination of rolled oats, chia seeds, pumpkin seeds, hemp seeds, and soy milk packs in a huge protein punch and yields a thick and luscious consistency. Top the oats with some simple macerated strawberries for an easy and inviting vegan breakfast.
Ingredients
- 6 tablespoons raw pumpkin seeds
- 6 tablespoons hemp seeds
- 1 cup rolled oats
- 1/8 teaspoon salt
- 1/4 cup chia seeds
- 1 1/2 cups unsweetened soy milk
- 2 tablespoons maple syrup
- 2 cups strawberries, halved or quartered depending on size
- 1 1/2 tablespoons granulated sugar
- 1 1/2 tablespoons lemon juice, from 1 medium lemon
- Vegan yogurt, optional for serving
Instructions
The afternoon or evening before you want to enjoy your oats, add the pumpkin seeds and hemp seeds to a blender or food processor. Pulse until finely chopped. Add the rolled oats and pulse 5-6 times break them down a bit. Add the pumpkin seed, hemp, and oat mixture to a bowl along with the salt, chia seeds, soy milk, and maple syrup. Stir well. If you want to, you can go ahead and divide your oats into 2 or 3 portions in jars. Cover and chill overnight.
Combine the halved/quartered strawberries with the lemon juice and sugar. Toss well, then cover and chill overnight along with the oats.
Serve the overnight oats with the macerated strawberries and a dollop of vegan yogurt if desired. These overnight oats are best if enjoyed within 3-4 days.
Notes
- Based on the nutrition labels for the ingredients I used, if you divide this recipe into two larger servings, each one has 33g protein. If you divide it into 3 smaller servings, each one has 22g protein.
- These oats are thick but if you prefer a thinner consistency, I recommend using 1 3/4 to 2 cups soy milk. Or, you can stir more milk in before you eat them to achieve your desired consistency.
- Any berries can be subbed in place of the strawberries for equally delicious results!
- Prep Time: 10 minutes
- Category: breakfast
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