Mung Bean Overnight Oats

I have made quite a few variations on overnight oats, but this may be my favorite. Let’s just get to my Mung Bean Overnight Oats!

The thing I love about this recipe is how simple it is. Mung bean is a amazing flavor profile that you cannot find anywhere else. It isn’t necessarily the prettiest (it isn’t pretty at all), but it tastes amazing alongside the nuttiness of the oats.


The other ingredients in this recipe are important in their own way. The non dairy milk is the major liquid ingredient that adds moisture. I used pea milk, but any will work.

To thicken/bind this recipe together, I use chia seeds. Ground flaxseed works too!

Rolled oats work best for overnight oats because this recipe doesn’t involve cooking at all. Steel cut oats are too thick and hard while instant oats are too small and thin allowing it to turn into mush. So, rolled oats (aka old fashioned oats), work best!

For the sweetener, it is completely up to you. I like to use either pure maple syrup or coconut sugar. Feel free to use anything.

Mung bean overnight oats are, not only, super nutritious, but also super flavorful and yummy. Sure it doesn’t look too great, but it is really good for you and super yummy. 🙂

5 Word Summary:

Mung bean





If you like overnight oats, check these recipes out!

Mocha Overnight Oatmeal

Japanese Sweet Potato Overnight Oats

Purple Sweet Potato Overnight Oatmeal

Mung Bean Overnight Oats

These oats don't look great but taste amazing. The earthiness of the mung beans and almost chewy texture of the oats is an amazing pairing. These oats are also vegan, dairy-free, gluten-free, and oil-free.

Course Breakfast
Cuisine American, Chinese
Keyword dairy-free, gluten-free, mung bean, oil-free, overnight oats, vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people
Calories 300 kcal


  • 1 cup mung bean paste
  • 1 cup non dairy milk 1
  • 2 tbsp ground flaxseed
  • 2 cups rolled oats 2
  • 2 tbsp sweetener 3


  1. Combine all the ingredients in a glass jar, seal, and let sit in the refrigerator overnight.

Recipe Notes

  1. I used pea milk, but almond, coconut, cashew, soy, rice, hemp, cow's, etc. all work.
  2. I used old-fashioned oats (aka rolled oats). Instant oats would take a much shorter time and steel cut oats would take longer.
  3. I used pure maple syrup but honey (if not vegan), agave syrup, coconut sugar, brown sugar etc. all work.

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