Description
A vibrant, vegan twist on classic overnight oats inspired by candy corn colors. This recipe layers creamy almond milk-soaked oats with pureed mango, ripe banana, and cooked sweet potato for a naturally sweet and colorful breakfast that’s both nutritious and visually delightful.
Ingredients
Base
- 1 cup rolled oats (gluten free)
- 1 cup unsweetened vanilla almond milk
- 1/2 cup almond yogurt
- Pinch of salt
Fruit and Vegetable Purees
- 2/3 cup diced mango
- 2/3 cup frozen ripe banana
- 2/3 cup cooked sweet potato
Additional
- Maple syrup (optional, to taste)
- Candy corn (optional, for topping; use vegan candy corn if preferred)
Instructions
- Prepare the oat base: In a bowl, combine the rolled oats, unsweetened vanilla almond milk, almond yogurt, and a pinch of salt. Stir well to blend all ingredients uniformly, then cover and refrigerate overnight for at least 8 hours to allow the oats to soften and absorb the liquids.
- Create the fruit and vegetable purees: The next morning, separately puree the diced mango, frozen ripe banana, and cooked sweet potato in three different bowls until smooth. This creates the colorful layers for the oats.
- Assemble the overnight oats: Divide the soaked oats evenly among the bowls with each puree. Sweeten each to taste with maple syrup if desired. In serving glasses or bowls, layer the pureed banana, sweet potato, and mango alternately with the oat mixture to mimic candy corn colors.
- Add the topping: Finish by topping with candy corn for a festive and sweet garnish. Use vegan candy corn if maintaining vegan-friendly status.
Notes
- Use gluten-free oats to keep this recipe gluten-free.
- Adjust sweetness with maple syrup according to preference or dietary needs.
- The layering can be done in any order or style depending on your aesthetic preference.
- Candy corn topping is optional and can be omitted for a fully vegan recipe or replaced with vegan-friendly sweets.
- Cook the sweet potato ahead of time by steaming or baking until tender.