| | | |

overnight chia oat bowls (gf, df, v)

Overnight Chia Oat Bowls I One Lovely Life
I know. I’m turning into a hippie.

That’s what it feels like sometimes when I see what the last several months have brought into my life–a gluten and dairy-free lifestyle, more organic produce, fewer chemical-laden cleaners and products, and even essential oils.

It doesn’t get much more earth-loving than chia seeds and raw oats, but here I am. And it’s a tasty place.

Overnight Chia Oat Bowls I One Lovely Life Overnight Chia Oat Bowls I One Lovely Life
Have you tried chia seeds? I tried them first about three years ago when I read Born to Run and the author went into all their virtues. They were just really starting to get trendy, and I wanted to see what all the fuss was about. They’re really interesting. I use them in my favorite granola recipe, but I’ve also been enjoying them soaked in these raw oats.

When soaked, chia seeds crack open and become a bit gelatinous. Lest that word scare the pants off you, know that in this case, “gelatinous” is a scary-sounding word that simply means “sort of pudding-like.” This is easy to mix up the night before and leave in the fridge overnight. I sometimes mix it up after breakfast and eat a bowl for lunch. It’s great for when you want something hearty and filling, but without all the heat. Dress it up any way you like. My favorite is fresh berries, but I’ve included lots of suggestions in the recipe notes.

Enjoy and happy Monday!

p.s. If you aren’t concerned about food sensitivities or allergies, you can sometimes find chia seed in the bulk bins at the market. I did this when I first bought it, and only scooped out a few tablespoons’ worth to try. Then, once I learned I liked it, I could buy whatever amount I wanted. Bulk bins often have cross-contamination issues (“that bin used to store ___ and now it stores ___” or “this scoop used to be used for ___ and someone accidentally used it for ___”), so those with allergies or sensitivities would probably be best off buying a separate package.  

Overnight Chia Oat Bowls I One Lovely Life

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Overnight Chia Oat Bowls

  • Yield: 1 1x



For the chia oat bowls:

  • 1/4c old-fashioned oats* (not quick-cooking)
  • 1 Tbsp chia seed*
  • 1/2c unsweetened almond milk (vanilla or original)
  • 12 tsp pure maple syrup or honey (optional)

Ideas for toppings:

  • Fresh berries–raspberries, strawberries, blueberries, or blackberries
  • Fresh mango & kiwi
  • Coconut & mango
  • Dried cherries & almonds
  • Toasted coconut & almonds
  • A dollop of your favorite jam or fruit butter


  1. For each chia-oat bowl, stir together oats, chia seeds, almond milk, and syrup (or honey). Refrigerate 3-4 hours up to overnight to allow everything to reach a pudding-like consistency. Top with your favorite toppings and enjoy!


*Gluten and dairy free notes: be sure your oats are certified gluten free. We’ve been very happy with Bob’s Red Mill brand. Also, double-check that your chia seed is safe. Sometimes, it’s processed on shared equipment with gluten- or dairy-containing ingredients and may cause a reaction, depending on your sensitivity. We got ours at Nuts.com, but I’ve also seen it at Trader Joe’s for a great price.



  1. I can’t tell you how much I adore this recipe and I haven’t even tried it yet. This is the gourmet version of something I grew up eating that we simply called Raw Oatmeal – just oatmeal and milk (and brown sugar). Now we eat it with Gluten Free Oats and Almond Milk. My youngest loves it as well, especially because he won’t eat temperature hot food. We will definitely be trying this out. Who thought I could be so giddy over uncooked oatmeal?

  2. Hello,
    I was researching stuffed peppers recipes when I stumbled onto your blog…first off great recipes….secondly I have a 6 year old son with autism ( diagnosed at 18 months) and I can understand how hard it can be to cook for a child with allergies….I know alot of people are skeptical about changing their childs diet but it does/has worked wonders in my son’s life… keep doing what works for your babies…I wish you the best of luck in your journey…I can promise you it gets easier…God bless.

  3. Is there anyone who read Born to Run who did not buy a bag of chia seeds? The chia farmers owe that guy a major thank you. Thanks for this recipe. It will be my new go-to in a hurry breakfast since I can have it ready the night before, grab and go. Chia is kind of weird textured, but fills me up for hours.

  4. Thank you for this – the Almond Milk makes all the difference in the world.
    I have a problem… no matter how long I let them sit, they don’t become “gelatinous” – they stay little black seeds. My thought is they would end up looking like little tapioca pearls. Makes no difference when paired with berries or in a jam.
    Am I wrong? Should I soak them separately before adding all the ingredients? I’m on a learning cure here.

  5. I just had to stop by and tell you how much I love this recipe. I’ve had to cut out dairy because it seems to bother my baby’s tummy when I nurse her and this is something as fast as cereal and even more delicious. Thanks for sharing it. Also, I’ve been wanting to find a way to tell you that I’ve gotten some great ideas for entertaining my toddler from your autism play therapies pinterest board. That is all. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating