Overnight Oats with Coconut Milk is the perfect make ahead breakfast. This easy and healthy breakfast is creamy, delicious, and customizable. You can enjoy the oats cold or hot, but there's no cooking necessary! (Vegan & Gluten Free)
⅓cupfull-fat coconut milk(from a can, stirred well, see note 2)
1tablespoonmaple syrup
½teaspoonvanilla extract
½teaspoonground cardamom(optional)
Instructions
Combine: In a lidded jar or container, combine oats, chia seeds, water, coconut milk, maple syrup, vanilla, and cardamom (if using). Stir until well mixed. Cover and place in the fridge overnight (minimum 6 hours recommended).
Enjoy: Enjoy cold straight from the jar. Or, warm gently over the stove or in a microwave (see note 3). Overnight oats can be topped with garnishes of your choice (see note 4).
Video
Notes
Oats: Use whole rolled oats for this recipe, not quick oats or steel cut oats.
Coconut milk: Make sure to stir the full-fat coconut milk until smooth, before measuring it out. If your canned coconut milk has separated into a thick cream and a watery layer, whisk it thoroughly with a fork until no clumps remain. Sometimes it helps to warm it gently. "Light" coconut milk is simply watered down full-fat coconut milk (for the same price!). For this reason, we recommend starting with full-fat coconut milk and adding water yourself (as this recipe calls for).
Warm variation: These overnight oats can be enjoyed cold, but if you'd like, you can warm them over the stove or microwave. We usually like to add an extra splash of coconut milk (or milk of your choice) to thin the oatmeal a bit more when heated.
Toppings ideas: Fresh fruit (berries, mango, banana), nut butters (peanut, almond), toasted coconut flakes, chopped nuts, dried fruit, extra coconut milk, etc. See recipe post for suggested pairings.
Storage tips: Keep refrigerated for up to 3 to 4 days.