Alton Brown's overnight coconut oats are a healthy and hearty make-ahead breakfast, perfect for dairy- and gluten-free meal planners.

Course: Breakfast

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

Overnight Coconut Oats: RELOADED

Name: Overnight Coconut Oats: RELOADED
Prep time: 10 min
Total time: 10 min
Ingredients: 3/4 cup dried fruit, such as cranberries, cherries, or blueberries; 1 1/3 cups full-fat coconut milk; 1 1/3 cups unsweetened almond milk; 3 tablespoons dark maple syrup; 1 teaspoon vanilla extract; 1/2 teaspoon kosher salt; 1/2 teaspoon ground cinnamon; 1 1/3 cups rolled oats; 2 tablespoons flaxseed meal; 2 teaspoons chia seeds; 1/2 cup coconut flakes

ACTIVE TIME: 10

TOTAL TIME: 10

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.

Photo by Lynne Calamia

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Software

3/4 cup dried fruit, such as cranberries, cherries, or blueberries
1 1/3 cups full-fat coconut milk
1 1/3 cups unsweetened almond milk
3 tablespoons dark maple syrup
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 1/3 cups rolled oats
2 tablespoons flaxseed meal
2 teaspoons chia seeds
1/2 cup coconut flakes

Specialized Hardware

Digital kitchen scale

4 (8-to 10-ounce) jars with lids

ACTIVE TIME: 10

TOTAL TIME: 10

Yield: 4 servings

Procedure

Divide the fruit evenly between the 4 jars.
Whisk together the coconut milk, almond milk, maple syrup, vanilla, salt, and cinnamon in a large bowl or measuring cup.
Combine the oats, flaxseed meal, and chia in a medium bowl and spoon evenly over the fruit in the jars.
Follow the oats with the milk mixture, evenly distributing and stirring as you go (with a chopstick or swizzle stick) to combine ingredients and prevent them from overflowing. The mixture should come right to the top of each jar.
Cover the jars tightly with their lids and refrigerate overnight or up to 1 week.
Spread the coconut onto the roasting pan of your toaster oven. Cook on the "toast" setting for 2-3 minutes until golden brown, keeping a close watch, as it can burn very quickly. This can also be done in a conventional oven set to 350 F for 3-4 minutes. Cool and place in a sealed container until ready to use.
When ready to eat, serve right out of the jar, topped with the toasted coconut.