Ingredients
Scale
For the oats:
- 1 can (13.5 ounces) coconut milk or coconut cream
- 14 ounces water
- 2 Tablespoons maple syrup or to taste
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt
- 1 cup rolled oats (not instant)
- ½ cup chia seeds
For the topping:
- 3 bananas
- 12 dates
- 1 cup crunchy coconut chips, nuts, or anything crunchy
Instructions
- Combine the coconut milk, water, maple syrup, vanilla, and salt in a container.
- Stir with a fork.
- While stirring, add the chia seeds and the oats.
- Let the mixture sit for a couple minutes and stir again.
- Pour the mixture into 6 containers (the containers should only be filled half way since you will need space for the toppings).
- Cover and refrigerate overnight.
- Pit the dates and chop them into small pieces.
- Peel and chop the bananas.
- Top with the dates, bananas, and coconut chips.
- Serve your Overnight Oats immediately.
Notes
*I like to put the overnight oats into plastic lidded containers and store them in the fridge. Top them with fruit only when ready to eat to keep the banana from turning brown.
Keywords: breakfast, chia, oats, overnight oats, gluten free, fruit, bananas, make ahead, snacks