If you’re an aspiring meal-prepper, overnight oats are a sensible place to start. They ask for only five minutes before a sleep in the fridge to transform into a creamy, nutrient-packed breakfast all week long. These oats are my very favorite rendition, made with fragrant coconut milk, a generous dose of vanilla, a warm hit of cinnamon, and toasted coconut for crunch. I use 16-ounce lidded glass jars for portioning these, and serve them that way too. If you are as seduced by coconut as I am, they will soon become a favorite of yours as well. – Kat Ashmore
Makes 4 Servings
8 ounces full-fat coconut milk
2 cups unsweetened almond milk
¼ cup maple syrup
1 teaspoon vanilla extract
1½ cups old-fashioned oats
1⁄3 cup chia seeds
¼ teaspoon kosher salt
⅛ teaspoon ground cinnamon
¼ cup toasted shredded
unsweetened coconut for serving (optional)
When portioning out the coconut milk, open the can and add the 8 ounces to a large mixing bowl. If the hard cream and water are separated, ensure you get some of both in there. Whisk for 10 to 20 seconds if needed to combine the two into a creamy milk.
Add the almond milk, maple syrup, vanilla, oats, chia seeds, salt, and cinnamon. Whisk briefly until well combined.
Divide among four 16-ounce jars, cover, and refrigerate overnight.
Serve topped with toasted coconut, or with berries when they are in season. The oats will keep in the refrigerator for 5 to 7 days.