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Course: Breakfast
Keyword: Brunch, Dairy-Free, Gluten-Free, Healthy, Make-Ahead, Vegetarian

Overnight Coconut Oats

Overnight coconut oats in a small mason jar with a spoon.
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 4 servings
Creamy, sweet, spicy, fragrant, tropical, and nutritious, these overnight coconut oats require absolutely no cooking at all. These are perfect for meal-prepping because leftovers can stay in the fridge for up to 5 days, which I won’t need because I’m going to eat all these today.
This recipe first appeared in Season 2 of Good Eats: Reloaded.
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  • 3/4 cup dried fruit, such as cranberries, cherries, or blueberries
  • 1 1/3 cups old-fashioned rolled oats
  • 2 tablespoons flaxseed meal
  • 2 teaspoons chia seeds
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 1/3 cups full-fat coconut milk
  • 1 1/3 cups unsweetened almond milk
  • 2 tablespoons dark maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut flakes

Specialized Hardware

  • Digital kitchen scale
  • 4 (8-to 10-ounce) jars with lids
Overnight coconut oats in a small mason jar with a spoon.
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 4 servings

Procedure

  • Divide the dried fruit evenly between four 8-to 10-ounce jars then add a third of a cup of oats to each, along with 1 1/2 teaspoon flaxseed meal, 1/2 teaspoon chia seed, and a pinch of both cinnamon and salt.
  • Whisk together the coconut milk, almond milk, maple syrup, and vanilla extract in a large measuring cup, then divide between the jars.
  • Lid the jars tightly and shake vigorously to combine. Refrigerate overnight or for up to 1 week. Serve right out of the jar, topped with the toasted coconut.
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