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Coconut Banana Overnight Oats

  • Author: Ashlea Carver
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: American
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 1/2 cup plain Greek yogurt
  • 1 mashed banana
  • 1 cup canned coconut milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup or honey
  • 2 tablespoons cashew butter
  • 1 cup gluten free old-fashioned oats
  • 1 tablespoon chia seeds
  • 2 tablespoons unsweetened shredded coconut
  • 1/4 teaspoon salt

Method

  1. Add the Greek yogurt, mashed banana, coconut milk, vanilla extract, maple syrup, and cashew butter to a mixing bowl. Whisk together until well combined.
  2. Add the oats, chia seeds, and salt to the wet ingredients. Stir until well combined.
  3. Transfer the oats to large wide mouthed glass container with a lid (like a weck jar).
  4. After the oats have chilled, remove them from the fridge and give them a stir.
  5. Separate the oats into two different serving bowls or jars. Feel free to add an extra splash of milk if you want to thin the oats out a bit. Top the oats with toasted coconut, banana slices, and a sprinkle of hemp or chia seeds.

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