Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 2 cups unsweetened coconut milk (from a carton for lighter oats, or canned for extra creaminess)
- 1/4 cup shredded coconut (unsweetened)
- 2 tablespoons chia seeds
- 3 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- A pinch of sea salt
- Optional: Fresh mango, pineapple, or toasted almonds for topping
Instructions
- Step 1: Combine the Dry Ingredients: Line up four wide-mouth mason jars or airtight containers on your counter. Distribute the rolled oats, shredded coconut, chia seeds, and sea salt evenly among the jars. Giving the dry ingredients a quick stir or a shake ensures that the chia seeds don’t clump together once you add the liquid.
- Step 2: Add the Liquid and Sweeteners: Pour half a cup of coconut milk into each jar. Add the maple syrup and vanilla extract. Use a spoon to stir each jar thoroughly, making sure to scrape the bottom so every oat flake is submerged in the milk. The chia seeds will act as a thickening agent, so a good stir here is crucial for that perfect pudding-like consistency.
- Step 3: Seal and Refrigerate: Tighten the lids on your jars and place them in the refrigerator. Let the oats soak for at least 4 hours, though overnight is best for the creamiest results. In the morning, give the oats a quick stir. If the mixture is too thick, splash in a little extra coconut milk. Top with your favorite tropical fruits or nuts right before you head out the door.
- Cook Time: 5 minutes