Coconut Chai-spiced Overnight Oats by Fueling Function

Hi! I’m April Tafoya, I run and healthy food and wellness blog called Fueling Function. I’m delighted to be part of the Salt Lake Women’s Show this year, presenting in the Fitness niche. Because nutrition is such a big part of my life and my business, I’ll be sharing a 20-minute meal prep demo during the event. Both show dates, April 27 and 28, you can catch me showcasing an easy, meatless option that you can prepare on Sunday and enjoy all week.

I’ll also be giving away and Instant Pot to one lucky participant, so I hope to see you there!

Today, I’ve got an easy-peasy breakfast recipe you can prepare on Sunday and enjoy all week: Coconut Chai Overnight Oats. Overnight oats became an overnight sensation a few years back because there’s no cooking involved. Simply combine a few pantry ingredients, add milk the night before, then refrigerate overnight. Overnight oats are also a popular choice among plant-based dieters because it’s so filling and contains no animal products.

 

Overnight oats are adaptable, too! The crucial ingredients are rolled oats, chia seeds, and your choice of milk. The rest is up to you!

  • For extra protein, add Greek yogurt or protein powder.
  • For fruity oats, mash a banana inside and top with fresh fruit.
  • If you’re feeling indulgent, add a dollop of peanut butter and chocolate chips.
  • And if you’re a chai tea lover, keep reading for one of my favorite combinations.

This oatmeal jar is reminiscent of a chai latte (or a warm bear hug, if you ask me!) I used pumpkin spice blend to achieve the chai-spiced flavor. There’s no pumpkin in pumpkin spice, just cinnamon, nutmeg, ginger and cloves (the same flavors are present in chai tea). It’s naturally sweetened with maple syrup and—best of all: there’s no cooking required. Enjoy!

Coconut Chai-spiced Overnight Oats

Yields 1 half-pint jar

 

1/2 cup rolled oats

3/4 cup milk of choice (Califia Farms Toasted Coconut-Almond Milk is my favorite!)

1/2 tablespoon chia seeds

1/2 tablespoon maple syrup

1/4 tablespoon pumpkin spice blend

1 tablespoon toasted coconut for garnish (see note)

 

In a half-pint mason jar or container, combine rolled oats, chia seeds, and pumpkin spice blend. Stir to combine.

The night before you’re ready to eat, add milk and maple syrup then stir gently to combine. Refrigerate 12-24 hours.

Garnish with toasted coconut just before eating.

 

Meal prep hack: Prepare 4-5 of the dry ingredients in jars for the week, then add wet ingredients the night before. So easy!

How to toast coconut: Preheat oven to 350 degrees. Arrange 1 cup of coconut shavings on a cookie sheet and bake for 5-6 minutes.

For meal prep recipes, training tips, motivation, and health education, visit my blog at fuelingfunction.com. You can also follow me on Instagram and Facebook.

Maddie Jacobs

Author Maddie Jacobs

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