Coconut Overnight Oats
A nutritious and easy breakfast made with rolled oats, chia seeds, and coconut milk, perfect for busy mornings!
Equipment
- Mixing Bowls
- Airtight Containers or Jars
Ingredients
- 2 cups old fashioned rolled oats
- 2 tablespoons chia seeds
- 2 ½ cups refrigerated coconut milk
- 4 tablespoons maple syrup
- 1 cup plain Greek yogurt
- ⅓ cup unsweetened shredded coconut
- coconut flakes for serving (optional)
Instructions
- In a large mixing bowl, combine rolled oats, chia seeds, coconut milk, and maple syrup.
- Stir until well combined and the oats are submerged in the liquid.
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
- When ready to serve, check the consistency. Add a splash of coconut milk if it’s too thick.
- Fold in Greek yogurt and shredded coconut.
- Serve in bowls or jars and top with coconut flakes and any desired toppings.
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Notes
Store in the refrigerator for up to 5 days.