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Watermelon Coconut Overnight Oats
Nawaal Ahmed

Watermelon Coconut Overnight Oats for a Cool Summer Breakfast

Creamy Watermelon Coconut Overnight Oatmeal Recipe
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup rolled oats
  • 1 cup watermelon finely diced
  • 240 ml canned coconut milk
  • 120 ml unsweetened almond milk
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened shredded coconut
  • 1 tbsp Greek yogurt
  • 1 pinch sea salt

Method
 

  1. Add the rolled oats, chia seeds, shredded coconut, and sea salt to a mixing bowl and stir until evenly combined.
  2. Pour in the coconut milk, almond milk, maple syrup, vanilla extract, and Greek yogurt, then mix until the oats are fully coated and creamy.
  3. Fold in half of the diced watermelon gently to avoid crushing the fruit too much.
  4. Divide the mixture evenly between mason jars or airtight containers.
  5. Cover the jars tightly and refrigerate overnight or for at least 6 hours until the oats become thick and soft.
  6. Stir the oats before serving to loosen the texture and evenly distribute the coconut mixture.
  7. Top with the remaining watermelon and extra shredded coconut for a fresh finish.
  8. Serve chilled while the oats are creamy and the fruit is juicy and refreshing.

Notes

Protein: 8 g
Carbohydrates: 42 g
Fat: 14 g
Fiber: 7 g
Sugar: 15 g
Sodium: 140 mg