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Breakfast recipe · from the recipe book

Creamy Blended Oat Milk Overnight Oats

Silky, lightly tangy overnight oats made with a quick homemade oat milk, finished with crunchy walnuts and soft banana slices.

Creamy Blended Oat Milk Overnight Oats

Ingredients

  • 3½ cups280 gOld-fashioned rolled oatsdivided: 60 g for the oat milk, 220 g for soaking
  • 3 cups700 gWatercold
  • ⅛ tsp1 gSalt
  • ¾ cup (180 ml)200 gPlain kefir, low-fat
  • 1 tbsp24 gMaple syrup
  • 1 tsp4 gVanilla extract
  • ½ oz20 gChia seeds
  • ⅓ cup chopped40 gWalnutschopped
  • 2 medium240 gBananasliced just before serving

Steps

  1. Make the oat milk first: put 60 g of the oats (about a fifth of the total) in a blender with the water and the salt, and blend on high for 30 to 45 seconds until smooth and milky. Do not overblend, or it turns slimy.
  2. Pour the oat milk into a large bowl or container and whisk in the kefir, maple syrup and vanilla until smooth.
  3. Add the remaining 220 g of oats and the chia seeds to the bowl and stir until evenly mixed, making sure no dry pockets of oats or clumps of chia seeds remain.
  4. Cover and refrigerate for at least 8 hours or overnight, until the oats are soft and the chia seeds have thickened the mixture.
  5. In the morning, stir the oats well, adding a splash of cold water if you like them looser, and divide among 4 bowls or jars.
  6. Chop the walnuts and slice the banana, then top each bowl with the walnuts and the banana and serve cold.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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