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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.
Makes 1 serving
Prep: 5 minutes; Chilling time: 8 hours
Ingredients
Oats
¾ cup old-fashioned oats
¼ teaspoon ground ginger
¼ to ½ cup coconut milk
1 tablespoon agave syrup
Toppings
¼ cup toasted raw coconut flakes
2 tablespoons candied ginger, chopped
Directions
1. 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. 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.
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