Joyful Almond Overnight Oats
with Chocolate Coconut Cream
The classic combination of almonds, coconut, and chocolate make this breakfast a real treat.
Get Recipes Delivered
INGREDIENTS
- 11 oz coconut milk
- 2 tbsp cacao powder
- 2 tbsp maple syrup (divided)
- 2 cup gluten-free rolled oats
- 1/4 cup sliced almonds
- 1/4 cup toasted coconut
- Salt*
- *Not included
- For full ingredient list, see Nutrition.
Get Recipes Delivered
INSTRUCTIONS
Open cans of coconut milk and scrape solids into medium bowl. Pour coconut liquid into measuring cup and set aside. Add cacao powder, just half the maple syrup, and a pinch of salt to bowl with coconut solids. Mix until well combined and smooth. Cover and refrigerate until serving. (TIP: Do not shake cans of coconut milk before opening.)
Add water to measuring cup of coconut liquid to total 2 cups. Transfer liquid to large bowl or container with lid and add oats, remaining maple syrup, and a pinch of salt. Stir, cover, and refrigerate oats overnight or for at least 8 hours.
Remove chocolate coconut cream from refrigerator and bring to room temperature. Divide overnight oats between 4 serving dishes and dollop with chocolate coconut cream. Sprinkle with almonds and toasted coconut.
SIMILAR RECIPES
Neapolitan Overnight Oats with Strawberry Preserves & Cacao Nibs
Lemon Poppy Overnight Oats with Dried Blueberries & Almonds
