Description
This recipe for Overnight Oats with Coconut Milk is a perfect way to start your day. It's an on-the-go breakfast packed with coconut flavor, plus it'll keep you full all morning long.
Ingredients
Units
Scale
- 1 cup old fashioned rolled oats
- 1 (14 oz.) can lite coconut milk (or full-fat canned coconut milk, or 1 3/4 cup coconut milk beverage)
- 1/4 cup plain full-fat yogurt or non-dairy yogurt
- 2 Tbsp. unsweetened shredded coconut
- 1 Tbsp. ground flaxseeds or chia seeds
- 1 Tbsp. maple syrup
- 1/2 tsp. vanilla extract
- plant-based milk, banana slices, berries, granola, maple syrup, shredded coconut, etc., for serving
Instructions
- Add to an airtight container (big enough to hold 4 cups) the oats, coconut milk, yogurt, shredded coconut, flaxseeds or chia seeds, maple and vanilla and stir until well combined. Cover and transfer to the refrigerator overnight (or at least 4 hours).
- To serve, enjoy cold out of the refrigerator, room temperature or warm (in the microwave) and top with plant-based milk, fruit, more maple syrup and shredded coconut, to taste. Store leftovers in the refrigerator for up to 5 days.
Notes
- To make this recipe gluten-free be sure to use gluten-free oats (the package should be labeled gluten-free).
- To make this recipe vegan or dairy-free, swap the regular yogurt for a plant-based yogurt alternative.
- To enjoy overnight oats at room temperature, set out on the counter for about 30 minutes before enjoying.
- Prep Time: 5 min.
- Cook Time: 0 min.
- Category: Breakfast
- Method: No Cook
- Cuisine: American