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.
3/4cupdried fruit, such as cranberries, cherries, or blueberries
1 1/3cupsold-fashioned rolled oats
2tablespoonsflaxseed meal
2teaspoonschia seeds
1/4teaspoonground cinnamon
1/4teaspoonkosher salt
1 1/3cupsfull-fat coconut milk
1 1/3cupsunsweetened almond milk
2tablespoonsdark maple syrup
1teaspoonvanilla extract
1/2cup coconut flakes
Specialized Hardware
Digital kitchen scale
4 (8-to 10-ounce) jars with lids
ACTIVE TIME: 10minutes
TOTAL TIME: 10minutes
Yield: 4servings
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.