Overnight Oats with Coconut and Ginger

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overnight oats with coconut and ginger recipe
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.



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.

Nutrition Facts
  • Oats

  • 433 calories

  • 22g fat

  • 54g carbs

  • 10g protein

  • 10g sugars

  • Toppings

  • 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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