Overnight Oats with Coconut and Ginger
Overnight Oats with Coconut and Ginger
Photo: Liz Andrew/Styling: Erin McDowell

At first, coconut and ginger might sound like an unlikely combination, but hear us out. Creamy coconut milk + nutty coconut flakes + earthy, spicy ginger = a complete flavor explosion. Go ahead, try it for breakfast.

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1 serving


¾ cup old-fashioned oats

¼ teaspoon ground ginger

¼ to ½ cup coconut milk

1 tablespoon agave syrup


¼ cup toasted raw coconut flakes

2 tablespoons candied ginger, chopped

1. Make the Oats: In a 1-pint mason jar, mix the oats with the ground ginger to combine.

2. In a small bowl, mix the coconut milk (if you prefer a thicker oatmeal, use less milk) with the agave syrup.

3. Pour the coconut milk mixture into the jar. Screw on the lid and refrigerate overnight, about 8 hours.

4. Make the Toppings: In the morning, top the oatmeal with the coconut flakes and candied ginger. Eat immediately or screw the top on and take it on the go.


433 calories

22g fat

54g carbs

10g protein

10g sugars


236 calories

14g fat

30g carbs

2g protein

26g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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