Description
A creamy and tangy overnight oats recipe that combines coconut milk and dried cranberries for a quick and satisfying breakfast.
Ingredients
Scale
- 1/2 cup rolled oats
- 1 cup coconut milk
- 1/4 cup dried cranberries
- 1 tablespoon honey or maple syrup
- 1/4 cup shredded coconut
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a bowl or jar, combine the rolled oats, coconut milk, dried cranberries, honey or maple syrup, shredded coconut, vanilla extract, and a pinch of salt. Stir well to combine.
- Cover and refrigerate overnight.
- In the morning, give the oats a good stir and enjoy cold. If desired, warm gently in a saucepan or microwave until just warmed through.
- Add toppings if you like, such as fresh fruit, nuts, or a drizzle of additional honey or maple syrup.
Notes
For best results, use rolled oats instead of instant oats and adjust the sweetness to taste in the morning.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 14g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: overnight oats, coconut, cranberries, quick breakfast, meal prep