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The photo here does not do these AMAZING gluten-free vegan oats justice!!  And triple πŸ™Œ πŸ™Œ πŸ™Œ because they are packed with protein, healthy fats, and that awesome stress-busting, libido-boosting adaptogen, maca!

Even better, this gooey caramel superfood-boosted porridge comes together in just minutes and soaks overnight so it’s ready for a quick morning meal!  That being said, it is also awesome heated-up if you are craving a warm brekkie.

I usually prep a BIG bowl of these hearty oats for my family of 5.  However, they can also be made in single-serving mason jars to grab & go.

Ingredients per serving:

  • 1/2 cup gluten-free rolled oats
  • 1/2 cup canned organic full-fat coconut milk*
  • 1/2 cup unsweetened cashew nut milk
  • 2 Tbsp unsweetened shredded coconut
  • 1 Tbsp cashew nut butter
  • 1 Tbsp gluten-free flaxseed meal
  • 1 Tbsp white chia seeds
  • 1 scoop unflavoured or vanilla protein powder
  • 1 tsp maca powder
  • 1/2 tsp pure vanilla extract
  • 1/8 to 1/4 tsp sea salt
  • sweetener as desired*
  • optional toppings: sliced banana, roasted unsalted cashews, toasted unsweetened coconut flakes, and a drizzle of pure maple syrup

*Notes: This recipe makes a wonderfully creamy and satisfying porridge.  For a lighter option, use more cashew milk in place of the coconut milk.  In terms of sweetener, I often use 1 to 2 finely diced pitted Medjool dates.  Other good options include mashed ripe banana, a couple tsp raw honey (novegan), pure maple syrup, or stevia to taste.


  1. Put all of the ingredients in a bowl or single-serving mason jar(s) and stir well to combine.
  2. Cover and refrigerate overnight (or for a minimum of 6 hours and maximum 4 days).
  3. In the morning, these can be served chilled or heated as desired.
  4. Add toppings and enjoy!