Birthday Cake Overnight Oats for a Sweet Morning Boost

Delight in Birthday Cake Overnight Oats, a nutritious breakfast that tastes like dessert. Perfect for busy mornings!

Print Recipe Pin Recipe

Prep Time 10

Refrigeration Time 4

Total Time 4 10

Servings: 2 bowls

Course: Breakfast

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Oats

1 cup Rolled Oats Use certified gluten-free oats if needed.
1 cup Almond Milk Any milk of choice can be substituted.
2 tablespoons Chia Seeds Adds fiber and helps thicken the mixture.
2 tablespoons Maple Syrup Feel free to substitute with agave or honey.
1 teaspoon Vanilla Extract Essential for cake batter flavor.
1 teaspoon Almond Extract Optional but recommended for a festive touch.
2 tablespoons Almond or Cashew Butter Adds creaminess and richness.
1 pinch Salt Enhances sweetness.
2 tablespoons Sprinkles Add fun color; consider vegan options.

Equipment

mixing bowl or mason jar

Method

How to Make Birthday Cake Overnight Oats

In a mixing bowl or mason jar, add rolled oats, almond milk, chia seeds, maple syrup, vanilla extract, almond extract, salt, and nut butter (if using). Ensure everything is tidy and ready for mixing!
Stir until all ingredients are evenly combined and the mixture is cohesive. Gently fold in the sprinkles.
Cover the container tightly and refrigerate for at least 4 hours, or preferably overnight.
The next morning, give it a good stir. Portion the oats into bowls or jars, and top with coconut whipped cream and additional sprinkles.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 150mgPotassium: 300mgFiber: 8gSugar: 10gVitamin A: 200IUCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. Add a splash of almond milk if mixture thickens.

Tried this recipe?

Let us know how it was!