Can you add silken tofu to overnight oats?

Yes—and it’s a game changer. Silken tofu overnight oats offer an ultra-smooth texture and a generous protein boost without any dairy. Silken tofu blends effortlessly into almond or oat milk, creating a creamy base that absorbs into the oats and chia overnight. It’s an easy way to elevate your breakfast, especially if you're looking for plant-based options.

What not to add in overnight oats?

Avoid ingredients that won’t hold up well overnight. That includes crunchy toppings like granola (which will get soggy), watery fruits like melon, and acidic additions like citrus segments that can cause separation. And always steer clear of steel-cut oats—they’re too tough to soften properly and will ruin the creamy consistency of silken tofu overnight oats .

What do you do with silken tofu?

Silken tofu is one of the most versatile ingredients in a plant-based kitchen. You can use it in desserts like mousse, blend it into smoothies, or whisk it into dressings. But it really shines in breakfast recipes like silken tofu overnight oats , where it creates a yogurt-like base without the dairy. It's especially useful for those avoiding soy chunks or gritty protein powders.

What is the best liquid for overnight oats?

That depends on your texture goals. For silken tofu overnight oats , almond milk or oat milk are excellent choices because they’re neutral and blend smoothly. Soy milk adds a bit more body and protein, while coconut milk can be too rich unless used in moderation. No matter what you choose, make sure it's unsweetened so you can control the overall flavor balance.

Silken Tofu Overnight Oats | 5-Min Creamy Delight

Name: Silken Tofu Overnight Oats
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Plant-Based
Ingredients: 1 cup raspberries, thawed; 1 309g (10.9oz) block silken tofu; 4 tablespoons maple syrup; 1.5 cups almond, oat, or soy milk; Splash vanilla extract (to taste); Small pinch of salt; 1 cup rolled oats, divided; 6 tablespoons chia seeds, divided; 2 tablespoons shredded coconut, divided (optional)

Description

Silken tofu overnight oats are ultra creamy, protein-packed, and perfect for make-ahead plant-based mornings. Just blend, pour, and chill!

Ingredients

Scale

1 cup raspberries, thawed
1 309g (10.9oz) block silken tofu
4 tablespoons maple syrup
1.5 cups almond, oat, or soy milk
Splash vanilla extract (to taste)
Small pinch of salt
1 cup rolled oats, divided
6 tablespoons chia seeds, divided
2 tablespoons shredded coconut, divided (optional)

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Instructions

1. In a blender, combine 1/2 of the raspberries, silken tofu, maple syrup, milk, vanilla, and salt. Blend until completely smooth.

2. To each of two 16 oz jars, add 1/2 cup rolled oats, 3 tablespoons chia seeds, and 1 tablespoon coconut.

3. Stir dry ingredients in the jars.

4. Divide the silken tofu mixture evenly between the jars.

5. Stir thoroughly to make sure oats and chia are well incorporated.

6. Cover and refrigerate overnight (or at least 4 hours).

7. Serve with remaining raspberries and additional toppings if desired.

Notes

For added texture, mix in crushed nuts or extra berries before serving.

Use unsweetened milk to control sweetness.

Stores well in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Breakfast
Method: No-cook
Cuisine: Plant-Based

Nutrition

Serving Size: 1 jar
Calories: 300
Sugar: 9g
Sodium: 140mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 8g
Protein: 13g
Cholesterol: 0mg