Overnight Steel Cut Oats with Coconut
Learn how to make the best overnight steel cut oatmeal. This easy, healthy breakfast is made with almond milk, peanut butter and shredded coconut, is vegan, gluten-free and can be stored in a mason jar in the refrigerator all week.
ingredients
- ½ cup steel cut oats
- 2 cups plant-based milk (I used almond milk)
- 2 tablespoons shredded coconut
- 1 teaspoon peanut butter
- 2 teaspoons honey or agave syrup
- 1 tablespoon coconut cream - optional
instructions
- Bring oats, almond milk and shredded coconut to a boil.
- Let it simmer on medium-low heat for 7 to 10 minutes.
- Add peanut butter, honey or agave syrup, and coconut cream (if using). Stir well and cook for a minute more for the peanut butter to melt. The oatmeal should thicken considerably.
- Remove from the heat, cover with a lid and leave it at room temperature for at least 6 hours.
- Eat as is, or transfer oats into two lidded containers or mason jars, seal tight and keep in the fridge for up to a week.
nutrition
Nutrition Facts
Overnight Steel Cut Oats with Coconut
Amount per Serving
Calories
271
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Cholesterol
0
mg
0
%
Sodium
363
mg
16
%
Potassium
51
mg
1
%
Carbohydrates
37
g
12
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
8
g
16
%
Calcium
320
mg
32
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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