Ingredients
Equipment
Method
Base Preparation
- In a medium bowl, mix together rolled oats, coconut milk, Greek yogurt, and shredded coconut. Add maple syrup, vanilla extract, ground cinnamon, and a pinch of salt. Stir well until combined.
- If desired, gently fold in sliced banana for extra sweetness and creaminess.
- Divide the mixture into two jars or containers.
- Seal the jars tightly and refrigerate for at least 4 hours or overnight.
- Before serving, stir the oats well and top with whipped cream and additional shredded coconut if desired.
Nutrition
Notes
Make ahead for a quick and nutritious breakfast throughout the week. Adjust sweetness according to personal preference.
