Overnight Oats with Coconut Milk Recipe

1. Overnight Oats with coconut milk topped with mango and chia seeds.

Overnight Oats with Coconut Milk Recipe

*Advance Prep Required* A hearty three ingredient make ahead breakfast you'll look forward to enjoying! Like my Overnight Oats with Peanut Butter, these no cook Overnight Oats with Coconut Milk are creamy and so satisfying. This recipe is vegetarian, vegan and easily gluten free.

*See blog post above for serving suggestions!*

Course Breakfast

Cuisine American

Keyword Overnight Oats with Coconut Milk

Prep Time 5

Overnight Rest 12

Servings - 4 servings

Calories 266kcal

Author Traci York

Ingredients

For One Serving

1/3 cup + 1 tablespoon (40 grams) Old Fashioned Rolled Oats I use Bob's Red Mill, gluten free if needed
1/2 cup (115 grams) Light Coconut Milk
1 teaspoon Maple Syrup adjust to taste
Pinch of Salt optional

For Four Servings

1 3/4 cups (160 grams) Old Fashioned Rolled Oats I use Bob's Red Mill, gluten free if needed
2 cups (455 grams) Light Coconut Milk
1 tablespoon Maple Syrup adjust to taste
2 Pinches of Salt optional

Instructions

In an 8 ounce Mason jar or medium mixing bowl, add the oats. Stir in the coconut milk, maple syrup and salt if using.
Cover the oats and set in the refrigerator overnight, for at least 12 hours.
Remove from the fridge, stir and adjust sweetness to taste. You can add a splash more of milk to adjust the consistency if desired.
Enjoy chilled, at room temperature or gently warmed in the microwave or stove top. Add toppings of choice (ideas in the blog post above).
Leftovers may be stored in the fridge for up to three days.

Nutrition