Coconut Milk Overnight Oats
Learn how to stir together coconut milk, oats, and vanilla to make a nutrient-rich breakfast with this Coconut Milk Overnight Oats recipe. You can make this ahead of time for a baby, toddler, or a parent.
Servings: 4
Calories: 293kcal
Equipment
Ingredients
- 14 ounces coconut milk
- 1 cup oat flour (or ground rolled oats)
- ¼ cup hemp seeds
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- Blueberries, cinnamon, pinch of salt (optional for more flavor)
Instructions
- If the coconut milk is solid, first add it to a heat-safe bowl and warm it for 30-60 seconds and stir to create a smooth consistency.
- Add the coconut milk with the rest of the ingredients, except the optional flavorings, to a medium bowl. Stir well.
- Cover and store or add to individual containers with berries. Refrigerate overnight or for at least 4 hours to soften the oats.
- Serve cold.
Notes
- To make this a little thicker, use 1 1/4 cups oat flour. As written, the overnight oats have the consistency of thick yogurt, which we prefer.
- Store in airtight containers in the fridge for up to 5 days.
- Allowing the overnight oats to sit in the fridge overnight before storing allows the oat flour to soften and the coconut milk to thicken. This gives the pudding-like texture.
- I usually top each jar with 1/4 cup blueberries.
Nutrition
Calories: 293kcal | Carbohydrates: 27g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 89mg | Potassium: 124mg | Fiber: 2g | Sugar: 3g | Vitamin A: 65IU | Calcium: 39mg | Iron: 3mg