Description
Coconut Cranberry Overnight Oats is a breakfast that is ready to eat, filled with flavors and nutrients.
Ingredients
Scale
- ⅓ cup oats
- ½ cup coconut milk (not coconut cream)
- 1 tsp maple syrup
- ¼ cup vanilla yogurt
- 1 Tbsp coconut flakes
- 2 Tbsp dry cranberries
- 2 Tbsp chopped pecans
Instructions
- 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.
- Stir in the 1 Tbsp coconut flakes, 2 Tbsp dry cranberries, and 2 Tbsp chopped pecans, ensuring they are evenly distributed throughout the mixture.
- 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).
- 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
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 10g
- Sodium: 20mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg