Coconut Cream Oats
A creamy, sweet, and nutritious breakfast option made with rolled oats and coconut milk, perfect for busy mornings.
Ingredients
Base Ingredients
- 1/2 cup rolled oats
- 1/2 cup lite coconut milk Regular coconut milk can be used for a richer taste.
- 5 oz Greek yogurt (plain or coconut flavored)
- 1/4 tsp cinnamon For extra flavor, add a pinch of nutmeg.
- Pinch salt
- 1 tbsp maple syrup or preferred sweetener Adjust based on desired sweetness.
- 1 tsp vanilla extract
Toppings
- 2 tbsp unsweetened shredded coconut Toast before serving.
- 1 tbsp sliced almonds Toast before serving.
Instructions
Preparation
- In a jar or container, stir together the oats, coconut milk, Greek yogurt, cinnamon, salt, sweetener, and vanilla until fully combined.
- Cover and refrigerate overnight, or for at least 6 hours, until the oats are soft and creamy.
Topping
- Heat a small pan over medium heat and toast the shredded coconut and sliced almonds for 3-5 minutes until golden.
- Sprinkle the toasted topping over the oats just before serving.
Notes
Store any leftover Coconut Cream Oats in an airtight container in the fridge for up to 3 days. Stir before eating and add more coconut milk if needed. For meal prep, make several jars at once and keep toppings separate until ready to eat.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 10gSodium: 150mgFiber: 5gSugar: 5g
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