Description

This vegan and gluten-free overnight oats recipe is a quick and delicious breakfast that tastes like birthday cake! Made with old fashioned oats, chia seeds, dairy-free milk, and vegan protein powder, it’s naturally sweetened with pure maple syrup and enhanced with vanilla and cake batter extracts. Top with vegan rainbow sprinkles and a magical white chocolate shell or coconut whipped cream for a fun and indulgent touch. Perfect for a healthy, make-ahead breakfast that requires minimal effort.

Ingredients

Base Ingredients

½ cup old fashioned oats
1 tbsp chia seeds (optional)
¾ cup dairy-free milk (unsweetened soy milk, almond milk, or oat milk)
1 tbsp pure maple syrup
⅛ tsp pure vanilla extract
¼ tsp McCormick Cake Batter Extract
½ scoop vegan vanilla protein powder (optional, about 1 tbsp, e.g., No Cow Vanilla Protein Powder)

Toppings

1 tbsp vegan rainbow sprinkles
1 tbsp dairy-free white chocolate chips (for white chocolate magic shell)
Coconut whipped cream (optional)

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Instructions

Combine Ingredients: In a mason jar or sealable container, mix the oats, chia seeds, and vegan protein powder if using. Add the dairy-free milk, maple syrup, vanilla extract, and cake batter extract. For a smoother consistency, blend the mixture briefly and then transfer back to the jar. Taste and add more cake batter extract if desired.
Chill Overnight: Seal the jar tightly and refrigerate for at least 3 hours or preferably overnight to allow oats and chia seeds to soak and absorb the flavors.
Add Sprinkles: In the morning, stir in the vegan rainbow sprinkles to add a fun burst of color and texture.
Optional White Chocolate Shell: Melt the dairy-free white chocolate chips in the microwave in short bursts until smooth. Pour the melted chocolate over the oats, then return to the fridge for 5 minutes to let it set into a magic shell, or enjoy immediately.
Optional Coconut Whipped Cream: Alternatively, top your oats with a dollop of coconut whipped cream instead of the white chocolate shell for a creamy finish.

Notes

Use certified gluten-free oats to ensure the recipe is gluten-free.
Chia seeds are optional but help to thicken the oats and add extra fiber.
The cake batter extract provides the unique birthday cake flavor; adjust quantity based on taste.
Protein powder is optional and adds extra protein for a more filling meal.
For a thinner consistency, add more dairy-free milk before serving.
Store leftovers covered in the refrigerator for up to 3 days.
Feel free to swap sprinkles and toppings for your favorite vegan-friendly options.

Prep Time: 6 minutes
Cook Time: 0 minutes
Category: Breakfast
Method: No-Cook
Cuisine: American