Cannoli Overnight Oats

5 from 4 votes

Cannoli Overnight Oats

Cannoli overnight oats are like an Italian dessert that you can eat for breakfast! They have an amazing mixture of flavors and textures from creamy, vanilla- and orange-scented oats, chocolate chips, and topped with crunchy cinnamon sugar tortilla chips

Prep Time10

Cook Time5

Resting Time15

Total Time30

Course: Breakfast

Cuisine: Italian

Keyword: cannoli overnight oats

Servings:

Author: Vegan Richa

Ingredients

For the overnight oats:

1 1/4 cup old-fashioned oats or quick cooking oats
2 teaspoons chia seeds
3 tablespoons nondairy yogurt or non-dairy cream or use vegan cream cheese
1/4 teaspoon vanilla extract or vanilla powder
1/4 teaspoon orange zest
2 tablespoons maple syrup
1 cup hot nondairy milk such as oat soy or almond milk

To add later:

2 tablespoons vegan mini chocolate chips
2 tablespoons chopped pistachios raw or roasted unsalted
chopped orange slices as needed
orange zest optional, as needed

For the crispy tortillas:

1 teaspoon oil
1 large flour tortilla sliced into triangles or sliced into smaller one-inch cubes or any other shape that you like
1 teaspoon brown sugar
1/4 teaspoon cinnamon

US Customary - Metric

Instructions

Make the oat mixture:

In a bowl, mix the oats and chia seeds, then mix in the yogurt, vanilla extract, orange zest, maple syrup, and hot nondairy milk. Mix really well, then let this mixture sit for 15 minutes for the oats and chia seeds to absorb the moisture and thicken.
Once the oats are creamy and cool, you can fold in some chocolate chips or you can just add chocolate chips to the jar that you're preparing. You can serve these oats in the bowl itself or prepare jars. Add some oats to the jar, add a sprinkling of the chocolate chips in the middle or on top, then top it with the chopped pistachios, orange slices, and orange zest, if you like. You can keep these jars in the refrigerator, for up to 3 days.

Make the crispy topping:

Make this just before serving, so that it stays crispy and really fresh. Slice your tortillas as you like, then add to a skillet over medium heat. Add the oil, tossing to coat all the tortillas. Let the tortillas crisp up, stir occasionally or flip as needed.
Then mix the brown sugar and cinnamon together and sprinkle that mixture all over the tortillas in the pan, tossing really well to coat. Switch off the heat, and let them sit for a few minutes for the tortillas to crisp up even more. Once they are crunchy, you can serve them on the side with the oats or just crumble them up over the creamy oats or jars right before serving.

Video

Notes

This recipe is gluten free, if you make it with certified gluten free oats and a gluten-free tortilla.

It’s also soy-free, if you use soy-free chocolate chips, nondairy yogurt, and nondairy milk.

To make it nut-free, use a nut-free yogurt and nondairy milk and use sunflower seeds instead of the pistachios.

Nutrition