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.

Course Breakfast

Cuisine Western

Prep Time 5

Cook Time 10

Chill Time 6

Total Time 15

Servings

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