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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
