Bearfoot Bistro Vegan Overnight Oatmeal

This Bearfoot Bistro Vegan Overnight Oatmeal Recipe was originally published here in 2017, with permission, to share that years Seawheeze Runners Brunch. See the original post here

Bearfoot Bistro Vegan Overnight Oatmeal

I love this Vegan Overnight Oatmeal recipe as a base and how customizable it is to a variety of different flavours, toppings and spices. The coconut yogurt really give these oats a dynamic flavour, and the fact that it’s dairy free and vegan is a bonus. 

I make this Vegan Overnight Oatmeal recipe really often but I had completely forgotten that it originated from the Seawheeze Runners Brunch which was catered by Bearfoot Bistro until I saw it recently in my posts feed. I decided to republish this recipe for those of you who may have missed it, or if you are looking for healthy breakfast ideas for January. 

Breakfast is always such a hassle. I hate eating breakfast and never know what to make if I’m planning it on the fly in the morning. I love that I can make this ahead of time. I’ll be making larger batches of this for the four of us, and I think I’ll make the kids responsible for their own flavours to add.

See Also
Spinach Artichoke Dip Recipe

Let me know if you guys make this Vegan Overnight Oatmeal recipe, or if you remember trying it at the Seawheeze Runners Brunch in 2017! 

Vegan Overnight Oatmeal​

Vegan Overnight Oatmeal​

Bearfoot Bistro Vegan Overnight Oatmeal

From the Seawheeze Runners Brunch
Calories: 157kcal
Author: Barefoot Bistro


  • 260 g cultured unsweetened coconut yogurt
  • 90 g large flaked rolled oats
  • 375 ml unsweetened coconut beverage
  • 50 g whole chia seeds (white or black)
  • 28 g agave syrup


  • Combine all ingredients together and mix well.
  • Refrigerate for a minimum of 4 hours or overnight.
  • Enjoy with any combination of fresh fruit and berries.
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