Coconut Cream Oats
These Coconut Cream Oats are creamy, dreamy, and perfect for make-ahead mornings. Made with coconut milk, Greek yogurt, and finished with a toasted coconut-almond topping, they’re cozy, nourishing, and effortlessly delicious.
Equipment
- jar or container with lid
- small skillet
- spoon
Ingredients
- 1/2 cup rolled oats
- 1/2 cup lite coconut milk
- 5 oz Greek yogurt (plain or coconut flavored)
- 1/4 tsp cinnamon
- pinch of salt
- 1 tbsp maple syrup or preferred sweetener
- 1 tsp vanilla extract
- 2 tbsp unsweetened shredded coconut
- 1 tbsp sliced almonds
Instructions
- In a jar or container, stir together the oats, coconut milk, Greek yogurt, cinnamon, salt, sweetener, and vanilla until fully combined.
- Cover and refrigerate overnight, or for at least 6 hours, until the oats are soft and creamy.
- Heat a small pan over medium heat and toast the shredded coconut and sliced almonds for 3–5 minutes until golden.
- Sprinkle the toasted topping over the oats just before serving.
Notes
Toast the coconut and almonds ahead of time for faster mornings. Use full-fat coconut milk for a richer texture. Overnight oats can be stored in the refrigerator for up to 3 days, making them ideal for meal prep.
Nutrition
Calories: 420kcalCarbohydrates: 42gProtein: 18gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 160mgPotassium: 420mgFiber: 6gSugar: 12gVitamin A: 120IUCalcium: 180mgIron: 2.2mg