1/3 cup rolled oats
1/3 cup vegan milk of choice
pinch of salt
small handful dried fruit (cranberries/raisins/chopped figs)
sprinkle of chopped nuts (cashews/almonds/pecans)
1/3 cup soy yogurt
1-2 tablespoons nut butter (peanut/almond/cashew butter)
This recipe is more of a template than anything else (kind of like most granola recipes you find). I've put some of my favorite options in parentheses for each ingredient--you can put a little of each, or make your own combinations! The sky's the limit! (or should I say the pantry's the limit..) Also, the 1/3 cup you see as the measurement for the oats, "milk," and soy yogurt, can be altered to your liking (I've just found it's best to keep them all at about the same proportion). On days when I'm less hungry, I'll use 1/4 cup of each, and on days when I'm starving, I'll sometimes go for a 1/2 cup.
The night before, combine oats, vegan milk, spices, salt, dried fruit, and nuts (you could always add the fruit and nuts in the morning, but I like the chewiness they get from being soaked overnight). Stir well, cover, and place in fridge.
In the morning, stir in the soy yogurt and nut butter (the nut butter is essential to the creaminess and sweet/savory combination that makes this my favorite breakfast so don't leave it out! Peanut butter's my favorite!). Once the mixture is well combined, add your chopped fruit (bananas are a must to up to creamy factor), and stir to coat!
Source of recipe: adapted from a combination of similar recipes.