Pumpkin and Coconut Overnight Oats
The easy breakfast staple gets a fall upgrade
"Not only are they super simple to make, but overnight oats are packed with fiber, protein, and iron, and help maintain healthy cholesterol levels," says Denver-based chef and recipe developer Julia Heffelfinger. You can double, triple, or even quadruple this recipe for breakfast meal prep, she adds. "Just make sure to wait and garnish your oats right before serving so that the toppings will stay fresh and crunchy."
- ½ cup old-fashioned rolled oats
- 2 tablespoons unsweetened shredded coconut, plus more for garnish
- ½ cup unsweetened coconut milk (see note)
- ¼ cup canned pumpkin puree (see note)
- 1 teaspoon maple syrup, honey, or agave
- Pinch of kosher salt
- Greek or coconut milk yogurt, for serving
- Pomegranate seeds, for garnish
- Sliced almonds, for garnish
- Chopped candied ginger, for garnish
In a pint-size jar with a tight lid, mix the oats with the 2 tablespoons of shredded coconut. In a small glass measuring cup, whisk the coconut milk with the pumpkin puree, maple syrup, and salt. Pour the mixture over the oats and stir to combine. Close the lid and refrigerate overnight (or for up to 5 days if you're making a batch in advance).
When ready to eat, top the overnight oats with a generous dollop of yogurt and garnish with pomegranate seeds, sliced almonds, chopped candied ginger, and shredded coconut as desired.
You can use regular or low-fat coconut milk for this recipe. Also, look for regular canned pumpkin puree (preferably organic) at the store, not the kind flavored with pumpkin pie spices since the latter contains added sugar.