Date & Walnut Overnight Oats (Video)


vegan gluten-free sugar-free

Dates and walnuts are one of my favourite combos.  I love the crunchiness of the nuts against the soft, chewiness of sticky dates. And when combined together with oats and left to marinate overnight, they make an awesome on-the-go breakfast, with the sweet syrupy juice of the dates soaked into the oats.  This is a substantial breakfast that has true staying power.

The full recipe is below, but here’s a mini “teach-in” to show you how.

One of the frustrations of modern life is the lack of time to prepare and eat a proper, healthy breakfast.  But overnight oats are the absolute perfect answer to this because all the prep work is done the night before (which is literally just a few minutes) and next morning all you have to do is eat!

You can freshen up your portion each morning with a little milk, and even heat it up in a saucepan if it’s a particularly cold morning.

There are lots of great reasons for making this breakfast, including walnuts for brain health, oats for heart health, banana for energy, dates for natural dietary fiber, sweetness and energy, chia and linseeds for protein, hormone balancing and omega fatty acids, plant milk for a healthy vegan fat.


You will need:  A jar with a lid or ceramic bowl and cover

Date & Walnut Overnight Oats

Prep Time: 5 minutes

Total Time: 5 minutes


  • 1/2 cup / 40g Organic Gluten-free Oats
  • 2 tbsp Chia Seeds
  • 1.5 cups / 150 ml Coconut or Almond Milk
  • 1/3 cup / 20g chopped Walnuts
  • 3 pitted & chopped Dates
  • 1 tbsp ground Linseed
  • 1 sliced Banana
  • Optional: Maple syrup or Honey to taste


  1. Combine the Oats and Chia seeds in your jar or bowl.
  2. Stir in the milk, mixing well.
  3. Add all the remaining ingredients and stir.
  4. Top with any additional garnishes you like, such as chopped Walnuts.
  5. Seal the lid and leave in the fridge overnight, or for at least 5 hours.
  6. Next morning refresh with a little milk if you wish, or heat gently in a saucepan.


For extra time saving, make enough of this recipe for up to 3 days and keep in a sealed jar in the fridge.

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