Spiced Nut and Date Overnight Oats (Vegan)
Grab-and-go breakfasts are a lifesaver, and these Spiced Nut and Date Overnight Oats make my mornings simple. They check all of the boxes like wholesome, protein-packed, and easy to prepare, which is why they have become one of my favorite plant-based breakfasts.

When I first started making overnight oats, I loved how simple they made my mornings. But it wasnโt until I began experimenting with dates and warming spices that I realized just how comforting they could be.
I also love that this recipe fits right into busy mom life. Prepping a few jars ahead of time means breakfast is ready to go all week, whether Iโm packing lunches, getting everyone out the door, or just needing a quick bite after a workout.
These overnight oats are proof that healthy, plant-based meals can be both practical and indulgent.
Spotlight on These Vegan Spiced Nut and Date Overnight Oats
- They are easy: Just mix the ingredients, pop them in the fridge, and wake up to a ready-made breakfast.
- They are wholesome: Naturally sweetened with dates and made with plant-based ingredients, this is a healthy way to start your day.
- They are protein-packed: With almond butter, nuts, and oats, this recipe keeps you full and energized all morning.
- They are cozy: The warm spices make every bite taste like fall comfort food, even though it is a chilled, refreshing breakfast.
- They are versatile: Add toppings like fresh fruit, chia seeds, yogurt, or a drizzle of nut butter to make them your own.
- They are meal-prep friendly: Perfect for busy mornings, you can prep multiple jars at once and have breakfast ready for the week.

The Ingredients
Oats: Old-Fashioned rolled oats work best for overnight oats. They soften perfectly overnight while still keeping a chewy texture.
Almond milk: Use your favorite plant-based milk to soak the oats. Almond milk adds a light, nutty flavor that pairs beautifully with dates and spices.
Almond butter: A spoonful of creamy almond butter adds plant-based protein, healthy fats, and makes these oats extra satisfying.
Maple syrup: Naturally sweet and full of flavor, maple syrup is the ideal unrefined sweetener for this recipe.
Ground flaxseed: This nutrient-rich seed helps thicken the oats while adding fiber and omega-3s.
Vanilla: Pure vanilla extract enhances the sweetness and gives these overnight oats a warm, comforting flavor.
Cinnamon and cardamom: These cozy spices transform the oats into a fragrant, fall-inspired breakfast.
Medjool dates: Soft, chopped dates add natural caramel-like sweetness to every bite of these overnight oats.
Almonds: Chopped almonds add crunch, protein, and a satisfying contrast to the creamy oats.
Salt: A pinch of salt balances the sweetness and enhances all the flavors.

Frequently Asked Questions
Old-Fashioned oats give the best chewy texture in overnight oats, but quick oats will work if thatโs what you have. Theyโll just be a bit softer
Yes, you can leave out the almonds or swap them for seeds like pumpkin seeds or sunflower seeds to make the recipe nut-free. And, swap the almond butter for sunflower butter or plant-based yogurt.
If your Medjool dates are soft, you can chop and add them directly. If theyโre firm or a little dry, soak them in warm water for 5โ10 minutes to soften before chopping. I like to keep them on the counter overnight and that does the trick.
They keep well for up to 4 days in an airtight container, which makes them perfect for meal prep.
Yes. Simply reheat them in the microwave or on the stovetop with a splash of extra almond milk.
Yes, as long as you use certified gluten-free oats, this recipe is naturally vegan and gluten-free.
The Instructions
Step one: In a medium glass bowl, combine all of the ingredients except the chopped almonds and dates. This includes oats, almond butter, maple syrup, ground flaxseed, vanilla, cinnamon, cardamom, salt, and almond milk.

Step two: Fold in the chopped almonds and dates.

Step three: Transfer the mixture evenly between two mason jars and secure with lids. Ensure the dry-to-liquid ratio is relatively even.

Step four: Place the jars in the refrigerator to chill overnight, or for at least 10 hours to set. In the morning, give everything a good stir and add your favorite toppings such as hemp seeds, chia seeds, or a spoonful of coconut yogurt.
Storage
Place the mason jars with lids in the fridge for up to 4 days.
Tips + Modifications
You can divide the mixture into three smaller mason jars if you prefer lighter portion sizes or want a grab-and-go snack instead of a full breakfast.
Feel free to double the recipe to prep four jars of overnight oats at once, making it a simple meal prep option for busy mornings.
I recommend adding toppings such as coconut yogurt, hemp seeds, or chia seeds right before serving.
You can swap out ground flaxseed for chia seeds if that is what you have on hand.
For a protein boost, mix in 2 tablespoons of your favorite vegan vanilla protein powder.
More Oat-Based Breakfast Ideas
Cosmic Brownie Baked Chocolate Oats
Lemon Blueberry Overnight Oats
One-Bowl Coconut Blueberry Oat Muffins
Spiced Nut and Date Overnight Oats (Vegan)
Equipment
- 2 jars/mason jars with lids
- 1 medium glass bowl
Ingredients
- 1 cup Old-Fashioned oats
- 2 tablespoons runny, creamy almond butter
- 1 tablespoon maple syrup
- 2 teaspoons ground flaxseed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ยฝ teaspoon cardamom
- pinch of salt
- 1ยฝ cups almond milk
- 4 soft Medjool dates, pitted and chopped
- 3 tablespoons almonds, chopped
Instructions
- In a medium glass bowl, combine all of the ingredients except the chopped almonds and dates. This includes oats, almond butter, maple syrup, ground flaxseed, vanilla, cinnamon, cardamom, salt, and almond milk.
- Fold in the chopped almonds and dates.
- Transfer the mixture evenly between two mason jars and secure with lids. Ensure the dry-to-liquid ratio is relatively even.
- Place the jars in the refrigerator to chill overnight, or for at least 10 hours to set. In the morning, give everything a good stir and add your favorite toppings such as hemp seeds, chia seeds, or a spoonful of coconut yogurt.