Toasted Coconut, Turmeric and Ginger Overnight Oats
Prep Time
5mins
Total Time
5mins
Toasted Coconut Turmeric and Ginger Overnight Oats make a hearty, healthy healing no-cook breakfast. Perfect for busy mornings, meals on the go and meal prepping.
Course:
Breakfast
Cuisine:
American, Indian
Servings: 4servings
Ingredients
3tablespoonsunsweetened coconut
1/2cup steel cut oats
1/2 cupquick-cook oats
1tablespoon chia seeds
1tablespoon stevia blendcup for cup equivalent
1 scoopvanilla protein powderabout 1/3 cup
2teaspoonsground turmeric
2teaspoonsground ginger
1teaspoongrou d cinnamon
1cupunsweetened coconut milkfrom carton, not can
1 cup water
Instructions
Heat oven to 375 F degrees. Place raw coconut flakes on a rimmed baking sheet and toast in oven for 3 to 4 minutes, or until turning golden brown.
Add toasted coconut, both types of oats, chia seeds, protein powder, stevia, turmeric and cinnamon in bowl and toss together.
Divide oat mixture between 4 16-ounce mason jars or 2 jars if you prefer larger servings, as pictured.
Pour coconut milk and water in equal portions among mason jars. Stir ingredients until combined, or screw on lid and shake until clump-free.
Place jars in refrigerator for at least 8 hours. May be stored, chilled, for up to 3 days. To serve, remove, stir and eat cold. Or, to warm up, remove lid and microwave and 50% power in 30 second increments until desired temperature, stirring between. Thin with milk, if needed.