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Plant-based and vegan desserts often get a bad rap. But Anthea Cheng, an Australian Instagram star and recipe developer, has changed the game when it comes to vegan sweets. Not only is her Instagram account filled with showstopping treats decorated with a kaleidoscope of colors, but her recipes are uniquely creative and inventive.

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Her cookbook “Incredible Plant-Based Desserts” is an homage to that understanding, a space where vegan desserts are looked upon as just as beautiful and appetizing as ones filled with butter and eggs. Her recipes are uncomplicated and manageable (not peppered with hard-to-find ingredients or esoteric tools), allowing bakers to experiment with shortbread cookies filled with raspberry chia jam, berry and lemon cheesecakes piped with purple buttercream, and easy baked banana pancakes where the batter is blitzed in a blender.  

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For those who are just entering a vegan or plant-based lifestyle, Anthea provides plenty of suggestions for dairy and egg alternatives—like coconut cream and ground chia seeds—along with unrefined natural sweeteners, such as dates and rice malt syrup.

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Ahead, Anthea shares her recipe for overnight oats (made three ways!): blueberry and banana bread, apple pie, and peanut butter and jam. The oats can be stored in mason jars, an ideal healthy breakfast that can be prepared the night before and still tastes good in the morning.

Overnight Oats: Three Ways Recipe

Overnight oats is a quick and simple breakfast that you can prepare the night before! It is ideal for those who struggle to get out of bed (me) or who don’t have time in the morning to prepare breakfast. Pop the oats in a lidded jar so you can have it on your way to work or school! The chia seeds make the oats super creamy without having to stand at the stove like cooking traditional porridge. Tip: Feel free to sweeten your oats with any additional sweetener. 

Blueberry and Banana Bread Overnight Oats

Makes: 2 servings
Ingredients
  • 1½ cups (355 ml) plant-based milk, such as almond, soy, or coconut
  • 1 cup (96 g) rolled oats
  • 2 tablespoons (26 g) chia seeds
  • 1 medium-size banana (about 4 ounces, or 120 g), peeled
  • 1/2 teaspoon ground cinnamon
  • 1 cup (145 g) fresh blueberries
Instructions
  1. The night before, combine the milk, oats, and chia seeds in a lidded container or large jar.
  2. Mash the banana, and mix it into the oats with the cinnamon.
  3. Store in the fridge overnight. The next morning, mix the oats again to ensure everything is evenly distributed. Arrange the oats and the remaining ingredients in 2 bowls or jars. Enjoy!

Apple Pie Overnight Oats

Makes: 2 servings
Ingredients
  • 1½ cups (355 ml) plant-based milk, such as almond, soy, or coconut
  • 1 cup (96 g) rolled oats
  • 2 tablespoons (26 g) chia seeds
  • ½ teaspoon ground cinnamon
  • 1 medium-size apple (about 61/2 ounces, or 180 g), chopped and stewed
  • ¾ cup (about 80 g) Whatever-you-want Date-Sweetened Granola (or any naturally sweetened granola)
Instructions
  1. The night before, combine the milk, oats, and chia seeds in a lidded container or large jar.
  2. Mix the cinnamon into the oats.
  3. Store in the fridge overnight. The next morning, mix the oats again to ensure everything is evenly distributed. Arrange the oats and the remaining ingredients in 2 bowls or jars. Enjoy!

Peanut Butter and Jam Overnight Oats

Ingredients
  • 1½ cups (355 ml) plant-based milk, such as almond, soy, or coconut
  • 1 cup (96 g) rolled oats
  • 2 tablespoons (26 g) chia seeds
  • ½ cup (65 g) fresh raspberries
  • ¼ cup (65 g) smooth or crunchy peanut butter
  • ½ recipe Raspberry Chia Jam
Instructions
  1. The night before, combine the milk, oats, and chia seeds in a lidded container or large jar.
  2. Store in the fridge overnight. The next morning, mix the oats again to ensure everything is evenly distributed. Arrange the oats and the remaining ingredients in 2 bowls or jars. Enjoy!

Header image courtesy of Anthea Cheng.

Amy Schulman is an associate editor at Chowhound. She is decidedly pro-chocolate.
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