Tropical Coconut Overnight Oats

Simple overnight oats made with coconut milk and a mashed banana for tropical flavors. Top your bowl with mango and shredded coconut for a delicious breakfast.

Tropical Coconut Overnight Oats

I’m still in New Brunswick, at my parent’s house for another 2 days. I’ve been here for almost 3 weeks now and it’s been a very busy and productive “vacation”.

I’m running a few more wedding errands with my mom this morning. The last few things we need to do before I leave. We’re trying to get as much done now, so that September doesn’t end up busier than it needs to be.

Tropical Coconut Overnight Oats
Tropical Coconut Overnight Oats

The next 3 months will be busy, but I love it. I still need to develop and photograph all the recipes that will be posted during our 3 months away, plus finish my eBook, which will be out soon!

You can expect a lot of quick and easy recipes over the next months, including my second overnight oats recipe this summer.

This bowl of tropical coconut overnight oats is a slight variation of the basic overnight oats I shared a few weeks back. Honestly, I often make my basic oats using coconut milk and a mashed banana. It’s the best. You can also top it with mango (or maybe pineapple) for a tropical-flavored breakfast.

As I said in other posts, overnight oats are best when made the night before or no more than 2-3 days in advance.

Tropical Coconut Overnight Oats

Looking for more overnight oats recipes? Try these basic overnight oats, chocolate hazelnut overnight oats, cherry coconut overnight oats, caramel and coconut latte overnight oats or peanut butter and chia jam overnight oats.

Tropical Coconut Overnight Oats
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5 from 1 vote

Tropical Coconut Overnight Oats

Simple overnight oats made with coconut milk and a mashed banana for tropical flavors. Top your bowl with mango and shredded coconut for a delicious breakfast.
Course Breakfast
Cuisine gluten-free, vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients

  • 1 cup rolled oats
  • 2 tablespoons chia seeds
  • 1 1/2 cup low-fat coconut milk (I used canned)
  • 1 medium banana, ripe

Toppings

  • Fresh mango or thawed frozen mango
  • Shredded coconut

Instructions

  • Stir the oats, chia seeds, plant-based milk and mashed banana in a bowl or sealable container. Cover and let sit in the fridge overnight.
  • The next morning, stir the oats and add an additional splash of milk if desired.
  • Serve with toppings of choice.

If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!

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