Coconut Overnight Oats
Creamy, lightly sweet, and packed with texture, these coconut overnight oats taste like a wholesome version of coconut cream pie. Made with chia seeds, coconut milk, Greek yogurt, and shredded coconut, this gluten-free breakfast is rich in protein and fiber. It takes just minutes to prepare the night before, making it perfect for busy mornings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 10 minutes
Ingredients
2 cups old fashioned rolled oats
2 tablespoons chia seeds
2 1/2 cups refrigerated coconut milk (not canned; or use dairy/non-dairy milk of choice)
4 tablespoons maple syrup (or preferred sweetener)
1 cup plain Greek yogurt
1/3 cup unsweetened shredded coconut
Coconut flakes, for serving (optional)
Instructions
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In a large bowl, combine the rolled oats, chia seeds, coconut milk, and maple syrup. Stir well until everything is evenly mixed.
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Cover the bowl tightly and refrigerate for at least 3 hours or overnight to allow the oats and chia seeds to absorb the liquid and soften.
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In the morning, stir the mixture thoroughly. If the oats are too thick, add a splash of milk to reach your desired consistency.
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Stir in the Greek yogurt and shredded coconut until fully incorporated.
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Divide into bowls or jars, top with coconut flakes if desired, and serve chilled.
Notes
241 kcal per serving
Find it online: https://perfectrecipeworld.com/coconut-overnight-oats/