Red Velvet Overnight Oats (Made without Red Dye)
This Red Velvet Overnight Oats recipe is a delicious and easy breakfast (or dessert) made without artificial red dye! A nutritious spin on classic red velvet cake, this creamy treat is made with natural ingredients and is so satisfying.
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These Red Velvet Overnight Oats are made without any red food coloring. They are naturally colored with beet juice.
If you are not a huge fan of beets, I am here to reassure you that this overnight oats recipe does NOT taste like beets, despite the beet juice. This treat is sweet and tangy, with a subtle chocolate flavor ~ akin to red velvet flavor!
This Red Velvet Overnight Oats recipe is featured here because of my daughter. On a video call recently, she asked me why I hadn’t posted any of the overnight oats recipes I made, on my blog. And, well, I did not have an answer for her. When I mentioned that I was thinking of making a food dye-free red velvet chia pudding for Valentine’s Day, for my boyfriend, she insisted that I make a red velvet overnight oats recipe instead and share it on the blog. So, here we are.
I love overnight oats. And, this Red Velvet Overnight Oats recipe is one of my favorites (and I hope it will be one of your favorites too) because it is:
- So tasty,
- Made with wholesome ingredients,
- Dairy-free,
- Creamy,
- Filling, and
- Made with only 9 ingredients (most of which you probably already have).
What are the ingredients needed to make these Red velvet Overnight Oats?
You will need the following 9 ingredients for the oats:
- Certified Gluten-free Rolled oats (not quick oats or steel cut oats)
- Almond milk
- Pure vanilla extract
- Cocoa powder
- Cinnamon
- Chia seeds
- Vinegar
- Maple syrup
- Beetroot
Substitutions and Variations
- Almond milk
I used almond milk as that is all I have on hand. If you are lactose intolerant like I am, feel free to replace the almond milk with some oat milk, soy milk, coconut milk, cashew milk, or any dairy-free milk. However, if keeping this recipe dairy-free is not a concern, dairy milk can be used.
- Pure vanilla extract
If you don’t have any pure vanilla extract on hand, then vanilla sugar, vanilla paste, or even almond extract can be used instead.
- Cocoa powder
I used unsweetened Dutch process cocoa powder in this recipe. This can be substituted with any cocoa powder, cacao powder, or even chocolate protein powder.
- Cinnamon
The combination of cinnamon and vanilla extract balances out the beetroot well. However, cinnamon can be replaced with nutmeg or pumpkin pie spice.
- Chia seeds
I used chia seeds in this recipe to add that creamy “velvet” texture to these red velvet overnight oats. However, chia seeds can be replaced with ground flax seeds or psyllium husk powder.
- Vinegar
White vinegar added a tart texture to these oats. And, vinegar is said to reduce the phytates in oats. Why does this matter you ask? Well, my understanding is that phytates reduce the absorption of nutrients and minerals in our bodies. Phytates can be the reason why consuming oats might leave us a bit gassy and bloated. Therefore, reducing phytates helps the absorption of nutrients as well as keeps us a little less gassy and bloated. Apple cider vinegar, lemon juice, buttermilk, and even yogurt are said to help reduce phytates. But, for this recipe, I would suggest sticking with white vinegar or apple cider vinegar.
- Maple syrup
Any sweetener you prefer can be used. If you prefer honey or agave use one of those instead. If you are trying to cut down on your sugar intake, then there’s a plethora of zero-calorie sweeteners that would work as well. And, plain granulated sugar can also be substituted in place of maple syrup.
- Beetroot
I used a raw beetroot in this recipe. I grated it and strained the grated beetroot to extract the beet juice. However, if you have time, you can bake a beetroot for 45 minutes at 400 degrees, then blend it and use the resulting beet puree to color these overnight oats, as I did to color these donuts and this pizza.
Directions
- Once you have all the ingredients together, remove the skin off the beetroot and grate it using a microplane grater.
- Then, add the grated beetroot to a strainer and hold the strainer over a bowl. Squeeze the grated beetroot and ruby-hued beet juice will be the result.
- Add the beet juice, almond milk, oats, chia seeds, vanilla extract, vinegar, maple syrup, cocoa powder, and cinnamon to a medium bowl and stir all the ingredients together.
- You can put a lid on this bowl and store it in the fridge for at least 4 hours or overnight. Or, you can divide the red velvet overnight oats between glass serving bowls or mason jars, cover them, and place them in the fridge for 4 hours or overnight.
What are some toppings for these red velvet overnight oats?
When ready to enjoy this delicious dessert for breakfast, I make a faux cream cheese frosting by mixing some plain Greek yogurt and powdered sugar. I add a generous dollop of this Greek yogurt frosting on top of these overnight oats.
I also like to add some sliced strawberries or raspberries on top. And, drizzle some melted chocolate on top of everything before digging in.
Another topping suggestion would be some actual cream cheese frosting with some dark chocolate chips and a drizzle of almond butter, pistachio butter, or peanut butter.
If you want to start Valentine’s Day on a healthy foot, I would like to recommend making some of these red velvet overnight oats. These can be prepped the night before, so all you have to do on Valentine’s Day is add some toppings.
If you are looking for more naturally red-colored sweet treats and savory eats to make, check out this list of red dishes made with no red food dye.
FAQs
Can I use quick oats or steel cut oats in this overnight oats recipe?
In short, no. Unless mushy oats are your thing, I would not recommend using quick oats as they tend to get a tad bit soggy as they absorb the liquid used. And, steel-cut oats are just the opposite. They do not soften much when soaked in liquid overnight and the resulting overnight oats will have a less creamy texture.
Why are my overnight oats still runny?
There are a few reasons that overnight oats might be a bit too runny. One reason is adding too much liquid. When making overnight oats, the usual ratio for oats to liquid is 1:1, that is, 1 cup of oats to 1 cup of liquid. Another might be not letting the oats soak for long enough. Yet another reason might be adding frozen fruits. As the frozen fruits thaw, the water in them will add to the liquid already added in.
How do you fix watery overnight oats?
Adding in some chia seeds, ground flax meal, or plain Greek yogurt has kept my overnight oats from being too runny. However, if you notice that they are too runny as you are getting ready to eat them, a little bit of protein powder, coconut flour, or even a mashed banana, can help thicken overnight oats up instantly.
Why are overnight oats not filling?
I have found that overnight oats recipes with milk, oats, and a sweetener as well as a topping consisting of a variety of fruits, tend to not be as filling. However, chia seeds and a topping of yogurt or nut butter like this pistachio one, tend to make overnight oats a filling meal for me. Any sort of nuts, nut butter, or protein powder would make a breakfast of overnight oats a filling one.
What is the secret to making creamy overnight oats?
My favorite addition to overnight oats to make them into a creamy and filling meal is chia seeds. Chia seeds absorb the liquid used, making overnight oats less runny; they also become gelatinous in the process, adding a more pudding-like consistency to overnight oats; and they add a welcome protein boost, making overnight oats more filling.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 1 cup Rolled oats Certified Gluten-free
- 1 cup Almond milk
- 2 tsp Pure vanilla extract
- 1 tbsp. Unsweetened Dutch process cocoa powder
- 1/2 tsp Ceylon cinnamon
- 1 tbsp. Chia seeds
- 1 tbsp. White vinegar
- 3 tbsp. Maple syrup
- 1 Small beetroot to grate for 3 tbsp. beet juice
Toppings
- 4 Strawberries sliced
- 1/4 cup Plain Greek yogurt
- 2 tbsp. Powdered sugar
- 1/4 cup Chocolate
Instructions
- Gather all the ingredients together.
- Remove the skin off the beetroot. Grate the beetroot using a microplane grater. Then, add the grated beetroot to a strainer and hold the strainer over a bowl. Squeeze the grated beetroot until ruby-hued beet juice runs through the strainer into the bowl. You will need 3 tbsp. of beet juice.
- Put a lid on the bowl and store it in the fridge for at least 4 hours or overnight. Or, you can divide the red velvet overnight oats between glass serving bowls or mason jars, cover them, and place them in the fridge for 4 hours or overnight.
Toppings
- Make a faux cream cheese frosting by mixing the plain Greek yogurt and powdered sugar. Then add a generous dollop of this Greek yogurt frosting on top of the red velvet overnight oats.
- Slice the strawbberries and add some slices on top of the faux cream cheese frosting.
- Melt the chocolate by placing it in a microwave-safe dish and microwave it on high for 30 seconds. Stir it well. If it hasn't melted return it to the microwave and microwave for 20 more seconds. When the chocolate is melted, drizzle it over the other toppings.
