Overnight coconut oats
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Overnight coconut oats
Serves: 2
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
425Kcal
Fat
23gr
Saturates
18gr
Carbs
45gr
Sugars
23gr
Fibre
8gr
Protein
7gr
Salt
0gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 60g whole rolled chunky oats
- 200ml coconut milk
- a pinch of ground cinnamon
- 1 pear, peeled, cored and coarsely grated
- 1 apple, eg Braeburn, cored and coarsely grated
To serve
- 2-3 tbsp apple juice
- 75g raspberries
- 2 tbsp pomegranate seeds
- 15g coconut flakes, toasted
Step by step
Get ahead
The oats keep for 2-3 days in the fridge in a lidded container.
- The night before you want to eat them, mix the oats, coconut milk, cinnamon and grated pear and apple together with a small pinch of salt in a lidded container. Store overnight in the fridge to soak and soften.
- To serve, stir the apple juice into the oats to loosen the mixture and divide between two bowls. Top with the raspberries, pomegranate seeds and toasted coconut to serve.
