Recipe: Overnight Oats with Jam & Toasted Coconut

Weekday Breakfast Recipes from The Kitchn

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If you haven't yet tried overnight oats, you absolutely have to. This is a hearty and filling breakfast that isn't too heavy and that requires almost no preparation at all. You just soak equal parts oats and milk overnight, and in the morning, you have a cool bowl of plump oats waiting in the fridge.

I like to make a big batch of overnight oats at once and then layer them in jars with homemade jam, like my Blackberry Chia Jam, for easy grab-and-go breakfasts all week long. A sprinkle of coconut on top makes it feel like a treat.

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If you have time in the morning to enjoy a bowl of oats at home, try folding the jam directly into your bowl — this flavors and colors the entire bowl with jammy deliciousness!

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Overnight Oats with Jam and Toasted Coconut

Serves 4

2 cups old-fashioned rolled oats
2 cups whole milk (or 2% milk, skim milk, nut or seed milk, or coconut milk)
1 cup jam (like Blackberry Chia Jam)
1/2 cup unsweetened coconut flakes, toasted (See Recipe Note)

In a large bowl (or other container with a lid), combine the oats and milk. Cover and store the container in the fridge overnight. The next morning, layer the soaked oats into jars with jam. Sprinkle the coconut on top. (For crunchier coconut, wait to sprinkle the coconut on top until you plan to eat the oatmeal.)

Recipe Notes

  • To toast the coconut, toss shredded coconut in a dry skillet over medium heat until golden. Immediately transfer the flakes to a plate to cool. Alternatively, you can toast the coconut in a 350°F for a few minutes until golden.
  • Get creative with your add-ins! Nuts and seeds are especially great — uou can soak them along with the or toss them into your breakfast bowl or jar before serving.

Per serving, based on 4 servings. (% daily value)
Calories
496
Fat
11.3 g (17.5%)
Saturated
6.9 g (34.4%)
Carbs
89.7 g (29.9%)
Fiber
6.2 g (24.9%)
Sugars
45.7 g
Protein
9.9 g (19.9%)
Cholesterol
12.2 mg (4.1%)
Sodium
82.9 mg (3.5%)

(Image credits: Karen Biton-Cohen)

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