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Breakfast recipe · from the recipe book

Plain Soy Milk Overnight Oats with Walnuts

Creamy, lightly sweet soy-milk oats with a hint of vanilla and salt, topped with crunchy toasted walnuts and a few chewy dates.

Plain Soy Milk Overnight Oats with Walnuts

Ingredients

  • 3½ cups280 gOld-fashioned rolled oats
  • 3⅓ cups (790 ml)800 gSoy milk, originalcold
  • ¾ cup (180 ml)200 gPlain kefir, low-fat
  • 3 tbsp20 gGround flaxseed
  • 1 tsp4 gVanilla extract
  • ⅛ tsp1 gSalt
  • 2 dates48 gMedjool dates, pittedchopped
  • ⅓ cup chopped48 gWalnutsroughly chopped

Steps

  1. Chop the dates and the walnuts and set them aside separately; keep the walnuts covered at room temperature until serving.
  2. In a large bowl, whisk the soy milk, kefir, vanilla and salt until smooth.
  3. Stir in the oats, ground flaxseed and chopped dates until every oat is moistened.
  4. Divide the oat mixture evenly among 4 jars or bowls, cover and refrigerate at least 8 hours or overnight, until thick and soft.
  5. In the morning, stir each portion, adding a splash more cold water or soy milk from the fridge if you like it looser.
  6. Sprinkle a quarter of the walnuts over each portion and serve cold.

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

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

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

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