These overnight oats have flavors reminiscent of German chocolate cake with toasted coconut and pecans, but with much less effort - and for breakfast! Only 5-10 minutes of prep before you let the fridge do the rest of the work for you overnight.
1cupold fashioned rolled oats, for gluten free, I recommend Bob’s Red Mill
1cupcoconut milk, can substitute other plant-based or dairy milk, add more as needed
½teaspoonpure vanilla extract
2teaspoonpure maple syrup, to taste (or honey if not vegan)
Pinchof sea salt
German's Sweet Chocolate, chopped (optional)
Toasting pecans and coconut
This step is totally optional, but encouraged: In a small saucepan, toast the coconut flakes over medium low heat for a couple minutes until they smell fragrant and start to turn golden in color. Remove from pan and set aside, then repeat with the pecans.
Assemble and chill
In a small jar, combine all ingredients except for pecans and coconut (set aside a pinch of each for topping when you're ready to serve it), and stir to combine. Stir in pecans and coconut. If it would be easier, you can combine everything in a small bowl and then transfer it to a jar.
Cover with lid and refrigerate overnight. Serve as is, or warm it up in the microwave. Top with a few extra chopped pecans, shredded coconut flakes, and some chopped chocolate if desired, Enjoy!
Storage: Store in an airtight container in the fridge for up to a week, though I recommend consuming within 3-4 days for best results.Chill time: It doesn't truly have to be 8 hours of chill time in the fridge - you can cut it down to 2 hours if need be, it just won't have the same soft texture as it would if it were to set for longer.Want more chocolate flavor? Add some chopped or grated German's Sweet Chocolate to the mixture itself!