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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!

If you made this recipe, or any others on my site, I would love if you would leave them a rating using the stars below on the recipe card. This helps others know how much you liked the recipe!

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