Tropical Raspberry Lemon Coconut Overnight Oats
Indulge in the delightful fusion of tropical flavors with these Tropical Raspberry Lemon Coconut Overnight Oats. Inspired by a beloved loaf cake, this nutritious breakfast is a breeze to prepare, making it perfect for busy mornings. Utilizing frozen raspberries, which are economical and accessible year-round, these oats offer a refreshing tartness that pairs perfectly with the creamy texture of coconut milk and the zesty brightness of lemon. Customize the sweetness to your liking with honey or maple syrup for a truly satisfying start to your day. Plus, the added crunch of toasted flaked coconut brings an irresistible tropical twist to each bite.
N/A
Servings
250
Calories
7
Ingredients
Ingredients
old fashioned oats
2/3 cup (uncooked)
coconut milk
1/3 cup (canned or carton)
milk of choice
1/3 cup (any variety (cow’s, almond, soy, rice, etc.))
lemon
1 (zested)
raspberries
2/3 cup (fresh or frozen)
toasted flaked coconut
1/3 cup (lightly toasted)
honey or maple syrup
to serve (to taste)
Instructions
1
In a medium bowl, combine the old-fashioned oats, coconut milk, and your choice of milk. Add the lemon zest and stir until well mixed.
2
Within the same bowl, mash half of the raspberries with a fork and incorporate them into the oat mixture, ensuring an even distribution.
3
Carefully divide the oat mixture into two bowls or mason jars, and cover them with lids or plastic wrap. Place in the refrigerator to chill overnight.
4
The following morning, remove the oats from the refrigerator and top each serving with the remaining fresh or frozen raspberries and a sprinkle of toasted flaked coconut.
5
Drizzle with honey or maple syrup if desired, allowing each person to adjust the sweetness to their taste before enjoying.
Nutrition Information
7.5
Fat
37.5
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Tropical Raspberry Lemon Coconut Overnight Oats?
They are a nutritious, no-cook breakfast made by soaking oats in coconut milk and lemon zest, flavored with mashed and whole raspberries.
How many servings does this recipe provide?
This recipe is designed to be divided into two bowls or mason jars, providing two servings.
Can I use steel-cut oats for this recipe?
Old-fashioned oats are recommended for the best texture. Steel-cut oats remain very crunchy unless cooked or soaked for a much longer period.
Is this recipe vegan-friendly?
Yes, it is vegan-friendly as long as you use a plant-based milk and choose maple syrup instead of honey for the sweetener.
What kind of coconut milk should I use?
You can use either canned coconut milk for a richer texture or coconut milk from a carton for a lighter version.
Can I use frozen raspberries instead of fresh ones?
Absolutely. Frozen raspberries are economical, available year-round, and work perfectly when mashed into the oats.
How long do the oats need to soak?
For the best consistency, the oats should be refrigerated overnight, or for at least 6 hours.
How long can I store these overnight oats in the refrigerator?
These oats can be stored in an airtight container in the fridge for up to 3 to 5 days.
Is this recipe gluten-free?
The recipe is gluten-free provided you use certified gluten-free old-fashioned oats.
Can these oats be eaten warm?
While they are designed to be eaten cold, you can gently heat them in the microwave if you prefer a warm breakfast.
How many calories are in one serving?
Each serving contains approximately 250 calories.
What can I substitute for raspberries?
Blueberries, blackberries, or diced mango would also pair beautifully with the lemon and coconut flavors.
Why do I need to mash half of the raspberries?
Mashing half of the raspberries helps distribute their tart flavor and vibrant color throughout the entire oat mixture.
What type of milk works best for this recipe?
Any milk variety works well, including cow's milk, almond milk, soy milk, or rice milk.
Can I omit the lemon zest?
Yes, but the lemon zest provides a bright, citrusy balance to the creamy coconut milk.
How do I toast the flaked coconut?
Lightly toast the coconut flakes in a dry pan over medium heat for 2-3 minutes or in an oven at 350°F until golden brown.
Can I add protein powder to this recipe?
Yes, you can stir in a scoop of protein powder; however, you may need to add a splash more milk to maintain the right consistency.
Is this recipe suitable for meal prep?
Yes, it is an excellent meal prep option as you can prepare several jars at once for the upcoming week.
Can I use lime instead of lemon?
Yes, lime zest is a great alternative that maintains the tropical theme of the dish.
How much fat is in this recipe?
There are 7.5 grams of fat per serving.
What is the carbohydrate count?
Each serving contains 37.5 grams of carbohydrates.
How much protein does it have?
This recipe provides 5 grams of protein per serving.
What sweeteners are recommended?
Honey or maple syrup are recommended to adjust the sweetness to your personal preference.
Can I make this without any added sugar?
Yes, you can skip the honey or syrup and rely on the natural sweetness of the raspberries and coconut.
Should I use a specific type of container?
Mason jars or small glass bowls with lids are ideal for keeping the oats fresh and making them portable.
How much lemon zest should I use?
The zest of one medium lemon is typically sufficient for the recipe.
Is this recipe dairy-free?
It is dairy-free if you choose a plant-based milk like almond, soy, or coconut milk from a carton.
Can I add chia seeds?
Yes, adding a tablespoon of chia seeds will increase the fiber content and create a thicker, pudding-like texture.
What is the texture of the oats after soaking?
The oats become soft and creamy, while the toasted coconut adds a light, crispy contrast.
Do I have to wait until the next morning to eat them?
While overnight is best, they are usually ready to eat after about 4 hours of soaking.