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Coconut Overnight Oats
www.theconsciousplantkitchen.comThis Coconut overnight oats recipe is a quick and easy healthy breakfast to meal prep for your busy mornings.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/coconut-overnight-oats/ or scan the QR code here ➡️
Servings: 2 servings
Calories: 448.8kcal
Ingredients
- 1 cup Old-Fashioned Rolled Oats
- 2 tablespoons Chia Seeds
- 1-2 tablespoons Coconut Sugar or coconut nectar, adjust regarding sweeteness
- 3 tablespoon Shredded Coconut
- 1 cup Coconut Milk light, canned coconut milk, shake can before opening
- ½ cup Coconut Yogurt
- ½ teaspoon Coconut Extract
To serve
- 2 tablespoon Toasted Coconut Flakes
- 2 tablespoon Vegan Dark Chocolate Chips
- 1 tablespoon Coconut yogurt
Instructions
- In a large bowl, whisk oats, chia seed, coconut sugar, and shredded coconut
- Stir in coconut milk, coconut yogurt, cocontu extract .
- Seal the bowl with a lid or piece of foil, and refrigerate overnight, or at least 8 hours.
Serve
- Serve the next day with dark chocolatechips, fresh fruits like pineapple or mango slices, toasted coconut flakes, or any toppings you love.
Storage
- Store up to 3 days in the fridge in a sealed glass mason jar.
Nutrition
Serving: 1serving | Calories: 448.8kcal | Carbohydrates: 57.8g | Protein: 8.2g | Fat: 21.6g | Saturated Fat: 11.4g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 1.4g | Trans Fat: 0.01g | Sodium: 32.9mg | Potassium: 302.6mg | Fiber: 10.4g | Sugar: 20.6g | Vitamin A: 6.5IU | Vitamin B12: 2.5µg | Vitamin C: 0.4mg | Vitamin D: 46.5µg | Calcium: 563.4mg | Iron: 3.7mg | Magnesium: 126mg | Phosphorus: 292.5mg | Zinc: 2.5mg