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Birthday Cake Overnight Oats

These vegan and gluten-free birthday cake overnight oats taste like dessert but are made with healthy, wholesome ingredients. No yogurt needed for that thick, creamy texture — and the cake batter flavor is irresistible!
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Prep Time 5 minutes
Total Time 4 hours 5 minutes
Servings: 2 small jars
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 538
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups gluten-free old-fashioned oats or rolled oats
  • 1 tablespoon chia seeds
  • 1 tablespoon ground flaxseed
  • 1/4 teaspoon salt
  • 1 1/2 cups unsweetened almond milk or other plant milk
  • 2 tablespoons natural creamy almond butter or cashew butter
  • 2 tablespoons 100% pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract or butter extract
  • 3 tablespoons sprinkles (rainbow Jimmies)
  • coconut whipped cream (optional topping)
  • extra sprinkles (optional topping)
  • fresh berries (optional topping)

Equipment

  • Large mixing bowl
  • Mixing Spoon
  • Plastic Wrap or Aluminum Foil for covering the oats
  • Jars or Bowls for serving

Method
 

  1. In a large mixing bowl, stir together the gluten-free oats, chia seeds, flaxseed, and salt until combined.
  2. Add the almond milk, almond butter, maple syrup, vanilla extract, and almond extract to the bowl. Stir vigorously until all ingredients are well-incorporated.
  3. Cover the bowl with plastic wrap or aluminum foil. Place in the fridge for at least 4 hours, or overnight, to thicken.
  4. Remove the oatmeal from the fridge and gently stir in the sprinkles. Transfer the oatmeal to small jars or bowls for serving.
  5. Top the overnight oats with coconut whipped cream and additional sprinkles, if desired. Enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 2–3 days. Add toppings like whipped cream and fruit just before serving to keep textures fresh. See blog post for substitution options like cashew butter or different extracts.