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Joyful Almond Overnight Oats with Chocolate Coconut Cream
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4 Serving Breakfast

Joyful Almond Overnight Oats

with Chocolate Coconut Cream

The classic combination of almonds, coconut, and chocolate make this breakfast a real treat.

Tags: Gluten-Free <600 Calories Soy-Free Chef's Choice Low Sodium
Cook Time
4 Servings  |  10 min

Nutrition (per serving)

CALORIES
440
FAT
24g
CARBOHYDRATES
51g
PROTEIN
9g

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INGREDIENTS

  1. 11 oz coconut milk
  2. 2 tbsp cacao powder
  3. 2 tbsp maple syrup (divided)
  4. 2 cup gluten-free rolled oats
  5. 1/4 cup sliced almonds
  6. 1/4 cup toasted coconut
  7. Salt*
  8. *Not included
  9. For full ingredient list, see Nutrition.
Allergens: tree nuts (almond, coconut)
Cook Time
4 Servings  |  10 min

Nutrition (per serving)

CALORIES
440
FAT
24g
CARBOHYDRATES
51g
PROTEIN
9g

Get Recipes Delivered

INSTRUCTIONS

1
Make the chocolate coconut cream

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.)

2
Prepare the overnight oats

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.

3
Serve

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.

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