If you’ve ever wished that candy bars could magically transform into breakfast, you’re going to love these Vegan Almond Joy Overnight Oats.
Inspired by the beloved chocolate-coconut-almond treat, this wholesome twist gives you all the flavors of indulgence in a nourishing, plant-based jar.
Creamy oats soak overnight with rich cocoa, shredded coconut, and almond butter, then get topped with a drizzle of melted chocolate and crunchy almonds for a morning meal that feels like dessert.
What I adore about this recipe is how easy it is to prepare in advance. Just 10 minutes of prep the night before gives you a breakfast that’s creamy, chocolatey, satisfying, and ready to grab in the morning.
It’s a little taste of joy in every spoonful—kid-approved, family-friendly, and nourishing enough to fuel your day.
Why You’ll Love This Recipe
This recipe takes everything we love about a classic Almond Joy—chocolate, coconut, and almonds—and reimagines it in a wholesome, vegan-friendly way.
The oats are rich in fiber and plant-based protein, the chia seeds add healthy omega-3s, and the almond butter provides staying power that keeps you full all morning. Best of all, it’s as indulgent as it is nourishing, making it a true win-win.
It’s also a no-fuss recipe that you can meal prep for several days at a time. Kids will love it for the sweet flavors, adults will love it for the convenience, and your body will thank you for starting the day with real, whole-food ingredients.
What You’ll Need
- 1 cup rolled oats
- 1 tablespoon chia seeds
- 1½ cups unsweetened almond milk (or other plant-based milk)
- 2 tablespoons cocoa powder
- 2 tablespoons almond butter
- 2 tablespoons shredded unsweetened coconut
- 1–2 tablespoons maple syrup (to taste)
- ½ teaspoon vanilla extract
- Pinch of salt
Optional Toppings:
- Extra shredded coconut
- Chopped almonds
- Dark chocolate drizzle (vegan)
- Banana slices or berries for freshness
Pro Tips
- Stir twice while soaking: Mix the oats once when prepping, then again after 10 minutes to prevent chia clumping.
- Taste before chilling: Adjust the sweetness to your preference—maple syrup is flexible.
- Add toppings last minute: Keep nuts and chocolate aside until serving to preserve crunch and texture.
- Batch prep: Make 3–4 jars at once for easy grab-and-go breakfasts.
- Use a good cocoa powder: It makes all the difference for deep, rich chocolate flavor.
Tools You’ll Need
- Mixing bowl and whisk
- Measuring cups and spoons
- Mason jars or storage containers with lids
- Spoon or spatula
- Small microwave-safe bowl for melting chocolate (optional)
Substitutions and Variations
- Nut-free: Use sunflower seed butter and pumpkin seeds instead of almonds.
- Low-sugar: Skip the maple syrup and sweeten with mashed banana or stevia.
- Protein boost: Stir in a scoop of vegan chocolate protein powder.
- Fruitier twist: Add layers of fresh raspberries or strawberries for a chocolate-berry vibe.
- Extra indulgence: Mix in a tablespoon of mini vegan chocolate chips before chilling.
Make-Ahead Tips
- Overnight oats can be made up to 5 days ahead, making them ideal for meal prep.
- Store in single-serving jars to save time in the mornings.
- Keep toppings like nuts, coconut, and chocolate separate until serving to maintain freshness and crunch.
How to Make Vegan Almond Joy Overnight Oats
- Mix the Base In a medium bowl, whisk together almond milk, cocoa powder, almond butter, maple syrup, vanilla, and a pinch of salt until smooth.
- Add Oats and Chia Stir in the rolled oats, chia seeds, and shredded coconut. Mix thoroughly to combine. Let sit for 10 minutes, then stir again to prevent clumping.
- Chill Overnight Transfer the mixture into jars or containers with lids. Refrigerate for at least 4 hours, preferably overnight, to let the oats soften and flavors meld.
- Top and Serve When ready to eat, stir the oats and add toppings such as extra coconut, chopped almonds, banana slices, or a drizzle of melted vegan chocolate.
Serving Suggestions
- Breakfast on the go: Pack in jars for a portable, ready-to-eat morning meal.
- Kid-friendly dessert: Serve topped with vegan whipped cream for a healthier “treat.”
- Post-workout fuel: Add a scoop of plant protein and top with banana slices for quick recovery.
- Brunch table addition: Serve in small jars for a fun, elegant twist on classic overnight oats.
Leftovers and Storage
Store in the refrigerator in sealed jars for up to 5 days. Stir before serving, and add toppings fresh each time. Do not freeze, as thawing will compromise the creamy texture.
Nutrition & Benefits
These overnight oats provide long-lasting energy from complex carbs and fiber-rich oats. The chia seeds add plant-based omega-3s, while almond butter delivers healthy fats and protein to keep you full.
Cocoa powder adds antioxidants, and coconut brings extra texture along with healthy medium-chain fats. Together, these ingredients make for a breakfast that’s equal parts indulgent and nourishing.
Recipe FAQ
1. Can I make this without chia seeds? Yes—just reduce almond milk slightly to keep it creamy.
2. Can I use quick oats instead of rolled? You can, but the texture will be softer and less chewy.
3. How do I make it less sweet? Skip the maple syrup and rely on fruit toppings like banana or berries.
4. Can I eat it warm? Absolutely. Heat in the microwave for 30–60 seconds before adding toppings.
5. Is this recipe kid-friendly? Yes! Kids love the chocolate flavor—just adjust sweetness to their taste.
A Dessert-Inspired Breakfast You’ll Feel Good About
These Vegan Almond Joy Overnight Oats prove that you can enjoy all the decadent flavors of your favorite candy bar in a nourishing, plant-based breakfast.
They’re creamy, chocolatey, and satisfyingly indulgent while being simple enough for busy mornings. Make a batch, add your favorite toppings, and start your day with joy in every bite.
