1 minute read
Coconut & Lime Overnight Oats
from EE FOB-ch2
by aelion
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15–18 Prep 5 min No cook Serves 1
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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) ¼ tsp lime zest, plus ½ tsp juice 1 tsp honey
Pinch of salt 2 tsp unsweetened toasted coconut flakes 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.
TEST KITCHEN TIP
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.
