Description

Creamy Coconut Overnight Oats made with rolled oats, chia seeds, coconut milk, maple syrup, and alcohol free yogurt for a simple and satisfying breakfast.

Ingredients

2 cups old fashioned rolled oats

2 tablespoons chia seeds

2 and 1 2 cups refrigerated coconut milk

4 tablespoons maple syrup

1 cup plain Greek yogurt such as Chobani Plain or Fage Total Plain

1 3 cup unsweetened shredded coconut

Coconut flakes optional

Instructions

2. Place the rolled oats, chia seeds, coconut milk, and maple syrup into a large bowl and stir until fully combined.

3. Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight.

4. In the morning, stir the oats well and add extra milk if you want a thinner texture.

5. Stir in the plain Greek yogurt and shredded coconut.

6. Spoon into jars and top with coconut flakes if desired.

Notes

Use rolled oats for the best texture. Quick or instant oats will become too soft.

Chia seeds help thicken the mixture. If omitting them, reduce the coconut milk to 2 cups.

You can substitute the Greek yogurt with coconut milk yogurt or any non dairy yogurt.

Store the overnight oats in sealed jars for 3 to 5 days for an easy breakfast option.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Breakfast
Method: No cook
Cuisine: American