Description
A delightful and healthy recipe for coconut cream overnight oats that you can prepare in advance for a quick breakfast.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup full-fat coconut milk
- 1/2 cup Greek yogurt or plant-based yogurt
- 1 tablespoon chia seeds
- 1–2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup toasted coconut flakes
- 1/4 cup fresh berries (optional)
Instructions
- In a bowl or jar, combine rolled oats, coconut milk, Greek yogurt, chia seeds, maple syrup, and vanilla extract.
- Stir thoroughly to make sure everything is well mixed and the chia seeds are evenly distributed.
- Seal the container and refrigerate overnight or for at least 6 hours to let the oats absorb the liquid.
- Toast the coconut flakes in a dry skillet over medium heat until golden, about 3–5 minutes. Let cool.
- In the morning, stir the oats. Add a splash of coconut milk if they’re too thick.
- Top with toasted coconut flakes and fresh berries before serving.
- Store leftovers in the fridge for up to 5 days.
Notes
- Experiment with different fruits for topping according to your preference.
- Use agave syrup or honey as an alternative to maple syrup.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 65mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg