Packed with flavor and wholesome ingredients, this gluten-free overnight oats recipe blends creamy almond butter, chia seeds, dairy-free almond milk, and mashed banana for a satisfying, nutrient-dense breakfast. Top with sliced banana, slivered almonds, and a drizzle of maple syrup, or enjoy it plain for a simple, healthy start to your day.
Since publishing my book, The Wellness Project, my mornings have changed a lot—especially breakfast. I used to wander downstairs, start the coffee, and then realize hours later that I’d never actually eaten. That all changed when I discovered gluten- and dairy-free overnight oats.
Overnight oats are perfect for slow, unfussy mornings. The basic method—mixing oats with a liquid and letting them rest in the fridge—produces a creamy, spoonable cereal that’s delicious cold or warmed. I like to enrich mine with mashed banana, almond butter, and chia seeds, which create a silky, pudding-like texture while still retaining a pleasant chew from the oats.
Rolled oats are naturally gluten-free, but many brands are processed in facilities that also handle wheat. If you need strictly gluten-free oats, look for a package labeled “certified gluten-free.” I often use Bob’s Red Mill for this recipe, but choose whatever certified brand you trust.
Almond butter adds creaminess and plant-based protein while keeping the recipe vegan and gluten-free. For a touch of sweetness and depth, I add maple syrup and a pinch of cinnamon. Chia seeds soak up liquid and give the oats extra body and fiber, making this a balanced, filling breakfast.
One of the best things about overnight oats is how easy they are to prepare in advance. Make several servings at once and portion them into jars for grab-and-go breakfasts all week. You can store the mixture in one large container and spoon out portions as needed, or divide into single-serving jars for convenience.
If you prefer less sweetness, try savory oats as an alternative. For a heartier baked option, a baked steel-cut oatmeal can also be made ahead and reheated throughout the week.
With health and hedonism,
Phoebe
Gluten Free Almond Butter Overnight Oats
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Ingredients
- 1 cup unsweetened almond milk
- 1/2 cup mashed banana, from 1 large
- 2 tablespoons almond butter
- 2 tablespoons maple syrup, plus more for serving
- ¼ teaspoon ground cinnamon
- 1/8 tsp sea salt
- 1 cup gluten-free old fashioned rolled oats
- 1/4 cup chia seeds
Instructions
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In a medium bowl, whisk together the almond milk, mashed banana, almond butter, maple syrup, cinnamon, and salt until smooth. Fold in the oats and chia seeds until evenly combined. Divide the mixture between two small bowls, ramekins, or mason jars. Cover and refrigerate overnight (about 8 hours).
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In the morning, top with sliced bananas, slivered almonds, and extra maple syrup if desired. To serve warm, microwave the bowl for about 30 seconds.
Nutrition
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!