1/2cupgluten free certified old-fashioned or rolled oats
1cupplant-based milk
1/2teaspooncinnamon
2teaspoonsmaple syrup
2teaspoonsunsweetened coconut flakes
½tablespoonchia seedsoptional
Instructions
Strawberry Coconut Overnight Oats
Mix all the ingredients in a jar. Stir to combine and cover.
Place in the fridge overnight.
The next morning, remove and eat in the jar or place in a pot over medium high heat to reheat the oatmeal, or in the microwave to reheat if a microwave safe jar for about 45 seconds. Top with your favourite toppings - walnuts, more chia seeds, peanut butter and more maple syrup (or anything else you want!).
Enjoy!
Notes
This recipe is vegan and gluten free.
You can adjust the quantities of strawberries if you’d like less more or less, and add more chia seeds if you want more of a pudding texture.
You can also adjust sweetness levels after it’s set up in the fridge and add more maple syrup if you desire. Feel free to use agave nectar instead.
To store. You can meal prep your coconut strawberry overnight oats and keep them in the fridge for up to 5 days. If you plan on doing this, be sure that your strawberries are firm and at the peak of ripeness—if they’re mushy and dark in spots, they won’t last that long in the fridge.
To freeze. You can freeze individual portions of these overnight oats for up to 3 months in an airtight container. Thaw them in the refrigerator overnight.