Ingredients
Dry Ingredients
- 2 cups old fashioned rolled oats
- 1/3 cup unsweetened shredded coconut
- 2 tablespoons chia seeds
- 1.5 tablespoons matcha green tea powder
Wet Ingredients
- 2 1/2 cups unsweetened coconut milk
- 3 tablespoons pure maple syrup
Optional Garnish
- Unsweetened shredded coconut
- Raspberries
Instructions
- Combine Ingredients: Place the rolled oats, shredded coconut, chia seeds, and matcha green tea powder into a medium bowl. Add the unsweetened coconut milk and pure maple syrup, then stir thoroughly until all ingredients are evenly combined.
- Chill Mixture: Cover the bowl with plastic wrap and refrigerate for a minimum of 3 hours or overnight to allow the oats and chia seeds to soften and absorb the liquid, creating a creamy texture.
- Serve: In the morning, stir the oats mixture well. Add additional coconut milk or preferred liquid if a thinner consistency is desired. Serve cold or warm, garnished with extra unsweetened shredded coconut and fresh raspberries or your favorite toppings. Enjoy!
Notes
- Do not substitute rolled oats with quick oats as they become mushy. For steel cut oats substitution, refer to specialized overnight steel cut oats recipes.
- If omitting chia seeds, reduce the coconut milk amount by 1/2 cup (use 2 cups total) to maintain proper consistency.
- Use refrigerated coconut milk or another preferred milk; avoid canned full-fat coconut milk as it thickens the mixture excessively.
- Store leftovers covered in the refrigerator for 4-5 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Fusion
- Diet: Gluten Free
