Overnight Coconut Cream Pie Oats Recipe
The overnight coconut cream pie oats from Kat Ashmore’s new cookbook, “Big Bites,” require only five minutes of prep and no cooking at all. Read on for the simple, make-ahead breakfast recipe.
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Cooking tools:
- Mason jar
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Skillet
- Refrigerator
Ingredients
- 8 ounces full-fat coconut milk
- 2 cups unsweetened almond milk
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1½ cups old-fashioned oats
- ⅓ cup chia seeds
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cinnamon
- ¼ cup toasted shredded unsweetened coconut, for serving (optional)
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