Overnight Coconut Oats

Breakfast

Serves: 4

Ingredients:

• 1 ½ cups (150g) oats, gluten-free

• ½ cup (45g) desiccated coconut

• 1 tsp. vanilla essence

• 7/8 cup (200g) coconut yoghurt

• 1 ½ cup (350ml) milk

• 2 tbsp. maple syrup

Instructions:

1. Add the oats and desiccated coconut to a large bowl and mix well.

2. Whisk together the coconut yoghurt, milk and maple syrup.

3. Combine the wet and dry ingredients and transfer to serving containers.

4. Refrigerate overnight or for a minimum of 3 hours.

5. Store in the fridge for up to 3 days, add more milk before serving if necessary.

6. Serve with your favourite berries.