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Overnight Oats with Coconut and Ginger
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.
1 serving
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
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.
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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