Description
A delicious and easy recipe for overnight coconut oats, perfect for a quick breakfast.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup coconut milk (or regular milk)
- 1/2 cup Greek yogurt (or non-dairy yogurt)
- 1/4 cup shredded unsweetened coconut
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup crushed graham crackers (for garnish)
- Slices of fresh banana or your choice of fruit (optional)
- Additional shredded coconut for topping (optional)
Instructions
- In a medium-sized bowl or jar, combine the rolled oats, coconut milk, Greek yogurt, shredded coconut, maple syrup, vanilla extract, and almond extract.
- Stir the mixture thoroughly to ensure the oats are evenly coated and the liquid is well distributed.
- Divide the mixture into individual jars or bowls, making sure to leave enough space at the top for toppings.
- Cover each jar or bowl with a lid or plastic wrap. Place them in the refrigerator and let chill for at least 4 hours or overnight.
- When ready to serve, remove the jars from the refrigerator. If the mixture has thickened too much, add a splash of coconut milk to reach your desired consistency.
- Top each serving with crushed graham crackers, fresh banana slices, and additional shredded coconut for an extra touch of flavor and texture.
Notes
- These oats can be prepared a day in advance for a quick breakfast option.
- Feel free to customize the toppings based on your preference.
- Prep Time: 10 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 10
- Sodium: 50
- Fat: 15
- Saturated Fat: 13
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 8
- Cholesterol: 0