Coconut kefir is the quiet star of this jar. Cultured coconut milk brings the same live bacteria as dairy kefir without any lactose, and it turns plain oats into something creamy and faintly tangy by morning, especially once ripe mango gets folded in.
Ingredients
- 1 cup rolled oats
- 1 1/4 cups coconut milk kefir
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- 1/4 teaspoon vanilla extract
- 1 ripe mango, diced
- 2 tablespoons shredded coconut, toasted
Instructions
- In a jar or bowl, stir together the oats, coconut kefir, chia seeds, maple syrup, and vanilla until well combined.
- Cover and refrigerate overnight, or for at least 5 hours, until thickened.
- In the morning, stir the oats and divide between two bowls or jars.
- Top each serving with diced mango and toasted coconut before serving.
Nutrition Facts (per serving)
| Calories | 310 |
| Total fat | 12g |
| Total carbohydrates | 44g |
| Dietary fiber | 7g |
| Protein | 7g |
| Sodium | 45mg |
Why This Is Good for Your Gut
Coconut kefir is cultured with a similar range of Lactobacillus and Bifidobacterium strains as dairy kefir grains, delivering live cultures alongside oats' beta-glucan fiber, which slows glucose absorption and feeds colon bacteria as it ferments. Chia seeds add soluble fiber that gels overnight, helping the whole mixture move gently through digestion.
A jar of oats that's doing more for you than you asked it to. For more make-ahead mornings, try Ginger Turmeric Overnight Oats with Pumpkin Seeds or a Coconut Chia Parfait with Mango.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
