NO-COOK RECIPES
Coconut & Lime Overnight Oats 15–18
P r e p 5 m i n
No cook
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Ser ves 1
A minute to stir, and an overnight stay in the fridge takes care of the rest. In the morning you’ll be greeted by a creamy, filling, tropical-flavored breakfast. The recipe scales up easily, so trust us—you’ll want to make extra.
⅓ cup rolled oats ½ cup refrigerated unsweetened coconut milk (or coconut almond milk) ⅓ cup crushed pineapple, fresh or from a can (drained)
In a medium jar with a lid, or large glass, combine all the ingredients, except the coconut flakes. Stir, cover, and refrigerate overnight. Garnish with coconut and serve. Per serving (1 jar): 369 Cal, 24 g Total Fat, 19 g Sat Fat, 293 mg Sod, 34 g Total Carb, 12 g Sugar, 4 g Fib, 6 g Prot.
¼ tsp lime zest, plus ½ tsp juice 1 tsp honey Pinch of salt 2 tsp unsweetened toasted coconut flakes
TEST KITCHEN TIP
174
Easy Ever yday Cooking
Don’t skip that pinch of salt in sweet recipes! It brings depth to the dish, while punching up the brightness of other ingredients, too. Chocolate, oats, and coconut, in particular, taste richer with a little sprinkle.
