Easy Vegan Overnight Oats with Nutty Granola Clusters

Cozy, nourishing, and meal-prep friendly — these Easy Vegan Overnight Oats with Nutty Granola Clusters are the kind of breakfast that makes mornings bearable. Creamy oats, crunchy maple-scented granola, and a swirl of berries make it feel more like dessert than healthy fuel.

Why You’ll Love This Recipe

• Make-ahead magic: Prep once and enjoy all week long.
• Crunch meets creaminess: The combo of cool oats and golden clusters is addictive.
• Customizable: Swap berries, nuts, or seeds for whatever’s in your pantry.
• Healthy but cozy: Fiber-rich, naturally sweetened, and full of good fats.

Tips From My Kitchen

• Make it your own: Try hazelnuts, cashews, or pistachios for a flavor twist.
• Batch prep: Double the granola — it disappears fast.
• Storage: Keep oats refrigerated for up to 5 days; granola in an airtight jar for 3 weeks.
• Boost it: Add protein powder or nut butter for extra fuel.

The Story

Every time I find myself in Dupont Circle, I wonder why I’m not there more often. It’s one of those charming city pockets that feels like its own little world — embassies, eclectic shops, cozy cafés, and tucked in the corner of Kramerbooks & Afterwards Café, a haven of cookbooks just begging to be thumbed through. On one visit, I found The Oh She Glows Cookbook by Angela Liddon — a modern classic in mindful, plant-based cooking.

I love food that makes me feel good — and these Vegan Overnight Oats with Nutty Granola Clusters fit perfectly into that sweet spot between wholesome and indulgent. I needed something simple for mornings when coffee is my main personality trait, and this recipe delivers: prep it once, and you’ve got creamy, lightly sweetened oats ready to greet you at sunrise.

The real showstopper, though, is the nutty granola — a toasty mix of almonds, pecans, coconut, and maple syrup that bakes into irresistible clusters. Layer it up with oats, a handful of berries, and a drizzle of syrup for that “I’ve got it together” breakfast moment (even if you totally don’t).

How to Make Easy Vegan Overnight Oats with Nutty Granola Clusters

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Easy Vegan Overnight Oats with Nutty Granola Clusters

Creamy vegan overnight oats topped with crunchy nutty granola clusters — an easy, make-ahead breakfast packed with protein, fiber, and wholesome flavor.

Course Breakfast

Cuisine American

Keyword breakfast, brunch, comfort food, vegan

Ingredients

Vegan Oats

• 1 cup rolled oats
• 1½ cups almond milk, unsweetened
• 1/4 cup chia seeds 
• 1 large banana, mashed
• 1/2 tsp ground cinnamon

Nutty Granola Clusters

• 1 cup raw whole almonds
• 1/2 cup raw pecans
• 1¼ cup rolled oats
• 2/3 cup mixed dried fruit (cranberries, cherries and/or blueberries)
• 1/2 cup raw pepita seeds
• 1/4 cup raw sunflower seeds
• 1/3 cup shredded unsweetened coconut
• 2 tsp ground cinnamon
• 1/4 tsp fine-grain sea salt
• 1/4 cup pure maple syrup (or other liquid sweetener) + 2 tbsp
• 1/4 cup coconut oil, melted
• 2 tsp pure vanilla extract

Instructions

Overnight Oats

• In a small bowl, thoroughly mix the oats, almond milk, chia seeds, mashed banana and cinnamon. Cover and refrigerate overnight to thicken. In the morning, if too thick–add a little almond milk.

Nutty Granola Clusters

• Pre-heat the oven to 275 F degrees. Line a large baking sheet with parchment paper.
• Place 1/2 cup almonds into a food processor and process for 10-15 seconds, until a fine meal forms. Transfer the ground almonds to a large bowl.
• In the food processor, combine the remaining 1/2 cup almonds and 1/2 cup pecans and process 5-10 seconds, until finely chopped (there will be some fine meal and some larger pieces). Add to the bowl with the almond meal.
• Add the oats, dried fruit, pepita seeds, sunflower seeds, coconut, cinnamon and salt to the large mixing bowl and stir.
• In a small bowl, combine the maple syrup, melted oil and vanilla and then mix into the large bowl with the oats.
• With a spatula, spread the granola into a 1/2-inch layer on the baking sheet and gently press to lightly compact it. Bake for 20 min, then rotate the pan and bake for 18-20 minutes more–until the granola is lightly golden.
• Cool the granola in the pan for at least 1 hour and then break apart and store in a glass jar. The granola stores for 2-3 weeks in the refrigerator or freezer for 4-5 weeks.

To Serve

• In a jar or parfait dish, layer the oats, fresh berries and granola and drizzle with a little maple syrup, if desired.

Notes

Adapted from The Oh She Glows Cookbook

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