Easy Overnight Oat Buns | No Knead Recipe
These overnight oat buns are so easy make and full of fresh deliciousness, you will be making these on repeat!
I don’t know anyone who doesn’t like freshly made bread. But complicated bread-making techniques make bread baking can seem dauting. These overnight oat buns are the perfect solution. The best part, these no-knead fluffy oat rolls are flavourful with well-browned seeded crust and a tender oaty crumb. Made with wholesome ingredients such as heart healthy seeds, some sneaky veggies and earthy parsley, ready to be slathered with avocado, dipped in hummus or enjoyed on their own. This Vegan oat buns recipe gives an absolute joy of homemade bread that’s kind to your body and your schedule.
Enjoy your overnight oat buns as a wholesome breakfast, a satisfying snack or a delightful addition to any meal. Top them with avocado, hummus or jam. Dip them in soup or enjoy them on their own. Remember, the beauty of these buns lies in their simplicity and versatility. Their great flavour and texture will have you coming back for more, sunrise after sunrise.
Overnight Oat Buns Healthy
Best Overnight Oat Buns Recipe: Tutorial Video
Overnight Oats Seeded Buns
Ingredients
- 1/2 cup non-dairy yogurt
- 1 cup cold water
- 1 tsp instant yeast
- 1/4 cup carrot grated
- 1/4 cup parsley chopped
- 3/4 cup oats
- 1/3 cup wholemeal flour
- 1 ½ cup plain flour
- 1/4 cup seeds of choice e.g. chia, sunflower, pumpkin, sesame or poppy seeds
- 1 tsp salt
Instructions
- Combine the yeast, yogurt, water, carrot, parsley, oatmeal, whole-wheat flour, plain flour and salt in a bowl.
- Carefully stir with a wooden spoon until the dough forms.
- Sprinkle the seeds over the top, then cover and leave in the fridge overnight, for at least 8 hours.
- Preheat the oven to 220C (425F) and line a baking sheet with parchment.
- Use a large spoon to divide the dough into 6 buns and place on the baking sheet.
- Place the buns on the centre tray in the oven.
- For extra crispy buns, place an ovenproof pan in the bottom of the oven, and quickly pour in 3 cups of warm water into it. Immediately shut the door to trap in steam, ensuring the oven is shut properly. This will make the buns crusty.
- Bake for 25-30 minutes the buns are evenly golden.
- Allow to cool completely before slicing.
Notes
Tips and Variations:
- Add-ins: Add chopped nuts or dried fruits for a different texture and flavour.
- Gluten-Free Option: Ensure all ingredients, especially oats are certified gluten-free.
- Serving Suggestions: Enjoy with avocado spread, vegan butter or your favourite jam for breakfast. Serve with soup or with olive dipping oil.
Frequently Asked Questions:
- Can I make these buns gluten-free? Yes, use certified gluten-free oats and ensure that all other ingredients are gluten-free.
- How to store the buns? Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze and reheat as needed.
- Can I omit the seeds? Yes, you can omit or substitute them with other seeds or nuts of your choice.
My bread story: I grew up eating homemade fresh Indian flat bread roti, similar to the salt and pepper tortillas almost every single meal. The idea of freshly made bread is engrained in me and I would not change that for anything as no store bought bread compares to homemade bread.
Among the baked breads, the buckwheat bread loaf is another of my favourite breads.
You may also like:
If you love homemade bread, you will love the scallion pancakes.
We love your feedback:
This blog is created to help you master vegan cooking like a pro! Your thoughts mean the world to us, please share your feedback in the comments below and let’s create delicious magic together!
