A satisfying, fruit-packed, warm weather breakfast that can be stirred together the evening before. Pack it up to eat on the go or enjoy the cool creaminess before the rush of the day.
Apricot Coconut Overnight Oats V DF 1
- vegan 6
- breakfast 14
- vegetarian 60
- dairyfree 40
- fruit 25
- makeahead 18
- quick 57
- familyfood 87
- entertaining 54
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Ingredients
- 250ml coconut milk (from a carton)
- 250ml coconut yogurt
- 2 tablespoons Epicure Maple Syrup
- 110g porridge oats
- 30g desiccated coconut
- 1 tin Apricot Halves in Syrup, drained
The recipe Apricot Coconut Overnight Oats Kitchen Mode
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1
Whisk the coconut milk, coconut yogurt, and maple syrup in a large bowl until smooth. Stir in the oats and coconut.
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2
Slice up 4 apricot halves and refrigerate for later. Chop up the remaining apricots into bite size pieces and stir into oat mixture.
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3
Divide between two-three containers, depending on the appetite. Cover and refrigerate overnight.
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4
Before serving, top with sliced apricots and a sprinkle of coconut. Add a handful of nuts for an extra protein boost, if you like.