Description
Start your morning with a creamy, lightly sweet bowl of coconut cream overnight oats. This make-ahead breakfast is silky, fragrant with coconut and vanilla, and packed with fresh fruit.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup coconut milk (or any milk of choice)
- 1/2 cup yogurt (optional)
- 2 tablespoons maple syrup or honey
- 1/4 cup shredded coconut
- 1 teaspoon vanilla extract
- Fresh fruit for topping (like berries or banana)
Instructions
- In a mixing bowl, add rolled oats, coconut milk, yogurt (if using), maple syrup or honey, shredded coconut, and vanilla extract. Use a spoon to combine until the oats are fully coated.
- Stir the mixture well so the sweetener and vanilla are evenly distributed. Taste and adjust sweetness if needed.
- Divide the oat mixture into jars or containers and refrigerate overnight, or for at least 4 hours.
- In the morning, remove the jars and stir. Add a splash of milk if the mixture is too thick. Top with fresh fruit and serve chilled.
Notes
For a thicker texture, use less milk. Add more coconut milk or yogurt for creamier oats. Can be stored in the fridge for up to 4 days without fruit.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 20g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg