Description
A delicious and nutritious Coconut Cranberry Overnight Oats recipe that combines creamy coconut milk, sweet maple syrup, vanilla yogurt, and the delightful crunch of coconut flakes, dried cranberries, and pecans. Perfect for a quick, no-cook breakfast that you can prepare the night before.
Ingredients
Scale
Base Ingredients
- â…“ cup oats
- ½ cup coconut milk (not coconut cream)
- 1 tsp maple syrup
- ¼ cup vanilla yogurt
Add-ins and Toppings
- 1 Tbsp coconut flakes
- 2 Tbsp dry cranberries
- 2 Tbsp chopped pecans
Instructions
- Combine base ingredients: In a sealable jar or container, combine the ⅓ cup oats, ½ cup coconut milk, 1 tsp maple syrup, and ¼ cup vanilla yogurt. Stir thoroughly until all ingredients are well combined and the oats are fully submerged.
- Add mix-ins: Stir in the 1 Tbsp coconut flakes, 2 Tbsp dry cranberries, and 2 Tbsp chopped pecans, ensuring they are evenly distributed throughout the mixture.
- Refrigerate overnight: Seal the container tightly with a lid and place it in the refrigerator. Chill for a minimum of 4 hours, but for the best creamy consistency and flavor melding, refrigerate overnight (8 hours or more).
- Serve and adjust consistency: In the morning, give your Coconut Cranberry Overnight Oats a good stir. If the mixture is too thick, add a splash of extra coconut milk (or other plant-based milk) until your desired consistency is reached. Enjoy cold, straight from the refrigerator.
Notes
- Use coconut milk, not coconut cream, for the correct consistency.
- You can substitute maple syrup with honey or agave nectar.
- For a vegan option, use plant-based yogurt instead of vanilla yogurt.
- Add fresh fruit like sliced bananas or berries before serving for extra freshness.
- Overnight oats can be stored in the refrigerator for up to 3 days.
