Overnight Coconut Cream Pie Oats

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If you’re trying to get into meal prepping, the overnight coconut cream pie oats from Kat Ashmore’s new cookbook, Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment and Fun, are a stellar place to start. Vegan, low-lift and delicious, this recipe can be made ahead with minimal prep—and no cooking (besides toasting some shredded coconut).

“They ask for only five minutes before a sleep in the fridge to transform into a creamy, nutrient-packed breakfast all week long,” writes Ashmore. “I use 16-ounce lidded glass jars for portioning these and serve them that way, too.”

This breakfast (or heck, dessert) is impeccably balanced. It gets dairy-free creaminess from full-fat coconut milk, spice from ground cinnamon and crunch from coconut flakes. Most importantly, oats and chia seeds pack every bite with satisfying fiber, so you’ll stay full until lunchtime.

Excerpted from BIG BITES: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun by Kat Ashmore. Copyright © 2024 by Kat Ashmore. Photo copyright © 2024 by Christine Han photography. Published by Rodale Books, an imprint of Random House, a division of Penguin Random House LLC. All rights reserved.

Overnight Oats with Peanut Butter and Banana

408 calories

24g fat

45g carbs

9g protein

13g sugars

8 ounces full-fat coconut milk

2 cups unsweetened almond milk

¼ cup maple syrup

1 teaspoon vanilla extract

1½ cups old-fashioned oats

⅓ cup chia seeds

¼ teaspoon kosher salt

⅛ teaspoon ground cinnamon

¼ cup toasted shredded unsweetened coconut, for serving (optional)

1. Add the coconut milk to a large mixing bowl. If the hard cream and water are separated, ensure you get some of both in there. Whisk for 10 to 20 seconds, if needed, to combine the two into a creamy milk.

2. Add the almond milk, maple syrup, vanilla, oats, chia seeds, salt and cinnamon. Whisk briefly until well combined.

3. Divide among four 16-ounce jars, cover and refrigerate overnight.

4. Serve topped with toasted coconut or with berries when they’re in season. The oats will keep in the refrigerator for five to seven days.