Vegan Overnight Oat Buns

Ingredients

• 3 cup all-purpose flour (plus more for dusting)
• 1 cup rolled oats
• 1.5 cup warm water
• 2 tsp instant yeast
• 1 tsp salt (can add slightly more for flavor)
• 1 tbsp maple syrup (or honey if not vegan)
• 0.25 cup mixed seeds (such as sunflower, pumpkin, or sesame seeds for topping)

Steps

1. 1

   In a large mixing bowl, combine the all-purpose flour, rolled oats, instant yeast, and salt. Stir to distribute the dry ingredients evenly.

2. 2

   Add the warm water and maple syrup to the dry mixture. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains.

3. 3

   Cover the bowl with a clean kitchen towel or plastic wrap. Place it in the refrigerator to rise overnight (at least 8-12 hours).

4. 4

   In the morning, preheat your oven to 425°F (220°C). Place a shallow pan of water on the bottom rack of the oven to create steam, which helps the buns rise and develop a good crust.

5. 5

   Remove the dough from the fridge. It should be stretchy and bubbly. Using floured hands, gently divide the dough into 8 equal portions.

6. 6

   Shape each portion into a round bun and place them onto a baking sheet lined with parchment paper.

7. 7

   Sprinkle the tops of the buns generously with your choice of mixed seeds, pressing them slightly into the dough so they stick.

8. 8

   Bake the buns for approximately 25-30 minutes until they are golden brown and sound hollow when tapped on the bottom.

9. 9

   Transfer the buns to a wire rack and allow them to cool completely before slicing to prevent a gummy interior.

Notes

Ensure the buns cool completely before cutting; cutting into hot bread can result in a gummy texture. For extra flavor, some users recommend adding a bit more salt or honey. You can substitute soy yogurt for coconut yogurt if the recipe variant calls for it, though this specific no-knead version relies on the overnight cold ferment.

Nutrition per serving

• vegan
• breakfast
• bread
• no-knead
• overnight
• oats
• baking
• healthy