Creamy Coconut Cranberry Oats
A delicious and nutritious breakfast option combining coconut and cranberries, easy to prepare and customizable.
Prep Time 15 minutes mins
Total Time 4 hours hrs
Course Breakfast
Cuisine American
Servings 4 servings
Calories 320 kcal
Base Ingredients
- 2 cups rolled oats Provides fiber and hearty texture.
- 2 cups coconut milk Adds creaminess and tropical taste.
- 1/2 cup unsweetened shredded coconut Enhances coconut flavor and adds texture.
- 1/2 cup dried cranberries Provides sweetness and antioxidants.
- 1/4 cup maple syrup or honey Natural sweetener that balances tartness.
- 1 teaspoon vanilla extract Adds warmth and depth.
- 1/2 teaspoon cinnamon Brings cozy aroma.
- 1/4 teaspoon salt Enhances flavors.
- fresh cranberries and coconut flakes for topping Optional garnish.
Gather all ingredients including rolled oats, coconut milk, shredded coconut, dried cranberries, maple syrup, vanilla extract, cinnamon, and salt.
In a large mixing bowl, combine rolled oats and coconut milk. Stir until oats are coated. Add shredded coconut, dried cranberries, maple syrup, vanilla extract, cinnamon, and salt. Mix well.
Divide the mixture into four mason jars or airtight containers. Seal and refrigerate for at least 4 hours or overnight.
Before serving, stir the oats. If too thick, add a splash of coconut milk. Top with fresh cranberries and coconut flakes if desired.
Enjoy your Creamy Coconut Cranberry Oats as a nutritious breakfast or snack.
Calories: 320kcalCarbohydrates: 40gProtein: 6gFat: 14g
Keyword coconut, cranberry, oats