Overnight Oats With Coconut Milk
Enjoy overnight oats with coconut milk! The rolled oats soak up the coconut milk, resulting in a tasty and filling breakfast that's ready in the morning.
Equipment
- Mug
- 2 Airtight Container
Ingredients
- ⅔ cup rolled oats gluten-free, divided
- 2 teaspoons chia seeds divided
- 2 tablespoons coconut flakes. unsweetened, divided
- ½ cup coconut milk, divided
- 1 teaspoon vanilla extract
- 2 tablespoons honey or maple syrup
Instructions
- Divide oats into two containers and top them with chia seeds and coconut flakes
- Pour coconut milk, vanilla extract, and honey over the oats; stir to combine. Then, cover and refrigerate overnight.
Notes
Expert Tips:
- Store overnight oats in a jar with room to spare since the oatmeal expands as it rehydrates, and so will any mix-ins you add.
- I find a 1:1 ratio of one part old-fashioned oats and one part milk the best unless you add chia seeds. Use less liquid if you want thicker oatmeal and more if you like it runny.
- Despite the name overnight oats, they only need to soak for 2-3 hours before you can enjoy them. However, the longer you soak the oats, the softer they will become.
- Give the mixture a good stir before adding toppings and digging in. If the oats seem dry after sitting in the fridge, add another splash of milk.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 231 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Sodium: 15 mg | Potassium: 166 mg | Fiber: 4 g | Sugar: 11 g | Calcium: 27 mg | Iron: 4 mg
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