Coconut Overnight Oats
These coconut overnight oats taste like a chocolate coconut macaroon in breakfast form. Even better is that they're nourishing and only made with a handful of ingredients. I've used ingredients that will naturally pack them with 23g protein without adding any protein powder. The perfect healthy, tasty and balanced breakfast to get you through busy mornings.
Ingredients
- 80g oats (see notes)
- 4 tbsp desiccated coconut
- 300g fat-free Greek yoghurt (see notes)
- 160ml milk of choice (see notes)
- 1 tbsp maple syrup or to taste
Toppings
- 20g dark chocolate
- a sprinkle of desiccated coconut
Instructions
- Start off by toasting the oats and desiccated coconut in a dry pan over a medium heat for a couple of minutes. Stir continuously and remove once the oats and coconut start to brown slightly. Allow to cool.
- Mix together the yoghurt, maple syrup and milk in a container/jar, then fold in the toasted oats and desiccated coconut. Cover and leave to set in the fridge overnight.
- When ready to serve, melt the dark chocolate in the microwave and spread over the top of the overnight oats mixture. Add an optional sprinkle of desiccated coconut on top.
- Serve immediately, or chill in the fridge for a few minutes if you prefer a hard chocolate shell top!
Notes
- You can make the recipe gluten-free by using gluten-free oats.
- I used Arla Skyr yoghurt as it was the yoghurt that had the highest amount of protein that I could find.
- If you want this recipe to be vegan/dairy-free, you can use a dairy-free yoghurt and milk. Coconut yoghurt and milk would work really well here as they will help enhance the coconut flavour. Just bear in mind that any changes you make will affect the nutritional breakdown and macros of the recipe.
Nutrition
Calories: 405kcalCarbohydrates: 42gProtein: 23gFat: 16gSaturated Fat: 11gFiber: 6gSugar: 20g
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