Description
A creamy, slightly tangy breakfast made with rich coconut milk and sweet-tart dried cranberries, perfect for prepping in advance.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup coconut milk
- 1/2 cup dried cranberries
- 1/4 cup shredded coconut
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Gather a bowl or two jars and measure all ingredients. Use a spoonable jar or cup that seals well for easy storage.
- In the bowl or jar, combine the rolled oats, coconut milk, dried cranberries, shredded coconut, honey or maple syrup, vanilla extract, and a pinch of salt. Stir until everything is evenly mixed and the oats are submerged.
- Cover the bowl or seal the jar. Place it in the refrigerator and chill for at least 6–8 hours, or overnight.
- In the morning, stir the oats to loosen the mixture. Taste and add a splash of milk if desired for a thinner texture. Serve cold or warm gently in the microwave.
Notes
For a creamier texture, adjust the amount of coconut milk used. Store in a sealed container for up to 4–5 days or freeze portions for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 565
- Sugar: 33g
- Sodium: 50mg
- Fat: 31g
- Saturated Fat: 24g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 6g
- Protein: 8.5g
- Cholesterol: 0mg