Ingredients
Base Ingredients
- 1 cup rolled oats
- 1 cup full-fat coconut milk
- 2 tablespoons chia seeds
- 1 to 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Toppings
- 2 tablespoons shredded coconut
- 2 tablespoons sliced almonds
Instructions
- Combine Ingredients: In a mixing bowl, combine the rolled oats, full-fat coconut milk, chia seeds, maple syrup, vanilla extract, shredded coconut, and a pinch of salt. Stir well to ensure all ingredients are fully incorporated.
- Transfer to Containers: Evenly divide the mixture into mason jars or airtight containers, ensuring the oats are loosely packed for expansion.
- Refrigerate: Seal the jars or containers tightly and refrigerate for at least 6 hours or overnight to allow the oats and chia seeds to soak and thicken the mixture.
- Add Toppings and Serve: In the morning, garnish the coconut oats with sliced almonds and a sprinkle of shredded coconut for added crunch and texture. Serve chilled directly from the jar or transfer to a bowl for enjoyment.
Notes
- Use full-fat coconut milk for the creamiest and richest texture.
- Top with sliced almonds and shredded coconut just before serving to keep the nuts crunchy.
- To adjust consistency, add a splash of milk or coconut milk in the morning if the oats are too thick.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Tropical
- Diet: Vegetarian
