Ingredients
Scale
- ½ cup old-fashioned rolled oats
- â…” cup canned coconut milk (full-fat or light)
- 1 tablespoon chia seeds
- 2 teaspoons maple syrup (or sweetener of choice)
- ¼ teaspoon pure vanilla extract
- Pinch of salt
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons plain or vanilla Greek yogurt (or coconut yogurt for dairy-free)
- 1–2 tablespoons coconut cream (optional)
- Toasted coconut flakes (for topping)
- Crushed graham crackers or granola (for topping)
- A drizzle of maple syrup (for serving)
- Coconut whipped cream (for serving)
Instructions
- In a mason jar or bowl, add oats, chia seeds, and shredded coconut.
- Pour in the coconut milk, maple syrup, vanilla extract, and pinch of salt. Stir until everything is mixed well.
- Stir in the Greek yogurt or coconut yogurt to make it creamy.
- Cover the jar or bowl and place it in the refrigerator overnight, or for at least 4 hours.
- When you are ready to eat, stir well and top with desired toppings like toasted coconut flakes or granola before enjoying.
Notes
For a creamier texture, use full-fat coconut milk. You can customize with fresh fruit or different nut toppings.
- Prep Time: 10
- Category: Breakfast
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 14g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg