Tasty Coconut Cream Oats
Creamy coconut oats made with rolled oats soaked in coconut milk, sweetened with maple syrup and vanilla, perfect as a make-ahead breakfast.
Ingredients
Base Ingredients
- 1 cup rolled oats (old-fashioned) Not quick or steel-cut oats.
- 1 cup coconut milk Full-fat for creaminess, or light for fewer calories.
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup Adjust to taste; honey can be used if not vegan.
- 1/4 cup shredded coconut Optional — can use unsweetened or sweetened.
Toppings
- Toppings of choice (fresh fruit, toasted nuts, seeds, nut butter) Customize as desired.
Instructions
Preparation
- In a bowl or jar, combine rolled oats and coconut milk.
- Add vanilla extract and maple syrup. Stir until the oats are evenly coated and the sweetener is dissolved.
- Fold in shredded coconut if desired.
- Cover and refrigerate for at least 6 hours, ideally overnight.
Serving
- In the morning, give the oats a good stir. Add a splash more coconut milk if they’ve absorbed too much and feel dry.
- Top with fresh fruit, toasted nuts, or seeds. Serve cold or let sit for a few minutes at room temperature if preferred.
Notes
For thicker oats, reduce the coconut milk to 3/4 cup. Consider stirring in chia seeds or yogurt in the morning for added protein. Keep leftover oats refrigerated for up to 4 days.