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–+ servings

Overnight Coconut Oats: RELOADED

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
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 4 servings

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

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.