Ingredients:

  • 1 cup Rolled Oats (Old-Fashioned)
  • 1 cup Full-Fat Coconut Milk (Canned)
  • 1/2 cup Milk (Dairy or Non-Dairy)
  • 2 tablespoons Chia Seeds
  • 2 tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1/8 teaspoon Salt
  • 1/3 cup Dried Cranberries
  • 1/4 cup Unsweetened Shredded Coconut
  • 1/2 teaspoon Lime or Orange Zest (optional)

Instructions:

  1. Combine Dry Ingredients: In your chosen sealable container(s), measure and combine the rolled oats, dried cranberries, shredded coconut, chia seeds, and salt. Give them a quick stir.
  2. Mix Wet Ingredients: In a separate small bowl, whisk together the coconut milk, regular milk, maple syrup, and vanilla extract until well combined.
  3. Assemble: Pour the wet mixture over the dry ingredients. Add the citrus zest, if using.
  4. Thorough Mix: Stir vigorously for 60 seconds to ensure no pockets of dry oats or chia seeds remain clumped at the bottom. This is crucial for even texture.
  5. Seal and Chill: Secure the lids tightly and place the oats in the refrigerator for a minimum of 6 hours, or preferably overnight.
  6. Adjust Consistency (Morning): The next morning, check the oats. If they are too thick, stir in a tablespoon or two of extra milk until you reach your preferred creamy consistency.
  7. Serve: Divide into serving bowls. Top generously with extra toasted coconut, fresh cranberries, and an optional drizzle of maple syrup or toasted pecans.