Description
Learn how to make coconut milk overnight oats! This easy make-ahead breakfast is light, raw, and refreshing, yet filling at the same time.
Scale
Ingredients
BASE RECIPE
- 1/2 Cup Gluten Free Overnight Oats
- 1 TBSP Chia Seeds
- 1 tsp Maple Syrup
- Salt
- 3/4 Cup Coconut Milk
VARIATIONS:
ALMOND, CHERRY, AND COCONUT
- 1/2 tsp Almond Extract
- Organic Frozen Cherries Thawed
- Unsweetened Shredded Coconut
APPLE CRUMBLE
- 2 TBSP Unsweetened Apple Sauce
- Diced Apple
- Grain Free Cinnamon Apple Granola
BLUEBERRY PIE
Instructions
- Make the base recipe: In a Mason jar or other lidded jar, place the oats, chia seeds, maple syrup, and salt. Add the coconut milk and stir until the mixture is well combined and there are no clumps of chia seeds at the bottom of the jar. Cover and refrigerate overnight, or for up to 5 days.
- In the morning, top with your desired toppings
- For almond, coconut, and cherry overnight oats, make the plain overnight oat base but add ½ tsp almond extract to the mix. Refrigerate overnight. In the morning, top with frozen organic cherries that have been thawed, shredded unsweetened coconut, and a drizzle of maple syrup, if desired.
- For apple crumble overnight oats, make the plain overnight oat base but add 2 TBSP of unsweetened apple sauce to the mix. Refrigerate overnight. In the morning, top with diced apples, grain-free cinnamon apple granola, and drizzles of maple syrup, if desired.
- For blueberry pie overnight oats, make the plain overnight oat base. Refrigerate overnight. In the morning, top with homemade blueberry sauce, and a drizzle of maple syrup, if desired.
Notes
I prefer my coconut milk oat base to be a bit thicker. To me, it really makes for better flavor and texture, but if you prefer yours creamier then add 1 cup of coconut milk to your base.
- Category: Breakfast
