Creamy overnight oats with coconut milk and cocoa that taste just like Bounty.
If you love the idea of dessert for breakfast, this is the one for you.
They are soft, creamy and indulgent, and taste just like biting into a Bounty bar.
Depending on which type of coconut milk you choose, you control how rich the oats turn out — in the recipe I have included a few tips on how to go about it with the different types of coconut milk.
If you use a full-fat coconut milk, the oats will naturally be on the rich side, and the recipe will stretch to at least 3 servings.
Overnight oats with coconut milk and cocoa also work very well as a “healthier” dessert. They are rich, sweet and chocolatey — a winner with most people who love Bounty.
You can also top them with fresh berries — strawberries, blueberries or similar — for a good balance between rich, creamy and fresh.
Bounty overnight oats with coconut milk and cocoa
Recipe for Bounty overnight oats — creamy oats with coconut milk and cocoa, soaked overnight in the fridge.The recipe serves 2-3.
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Ingredients
- 250 ml jumbo rolled oats (ordinary porridge oats also work)
- 2 tbsp chia seeds
- 250 ml coconut milk
- 100 ml Greek yoghurt, skyr or similar
- 2 tbsp syrup golden syrup or maple syrup
- 2 tbsp unsweetened cocoa powder
- 2 tsp vanilla sugar
- 1 pinch salt
- *Milk – see method
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Method
- Combine the oats, chia seeds, vanilla sugar, cocoa powder, syrup, salt, yoghurt and coconut milk in a bowl.*Read about choosing your coconut milk and how to proceed in the section below 🙂
- Stir well, cover with a lid and chill in the fridge for at least 2-3 hours, or preferably overnight.
- Before serving, top your overnight oats with coconut flakes, chocolate sauce (sugar-free if you like) and/or cacao nibs.*If the oats have set too firmly, simply loosen them with a splash of milk, a little extra yoghurt or similar. How firm they turn out depends entirely on which coconut milk you use.
*Choosing coconut milk – how to proceed with the different types
- If you use a rich, creamy coconut milk, you can leave out the yoghurt/skyr and add 150 ml low-fat milk instead.The rich, creamy coconut milk makes the oats soft and wonderfully creamy, so the yoghurt is not needed.*I always use coconut milk from Grøn Balance (a Danish supermarket own brand) — it is excellent in both flavour and consistency.
- If you use a light coconut milk, I recommend using skyr or Greek yoghurt in the quantities given in the recipe. That will ensure your oats turn out lovely and creamy.*If the oats are too thick after a night in the fridge, you can loosen them with a splash of milk.
- If you use a coconut milk that separates into layers — that is, the classic tin with a thick creamy layer on top and a thin, watery liquid underneath — you have two options.You can use only the creamy layer from the top, skip the skyr/yoghurt and top up with milk instead. Use about 150-200 ml milk, depending on how much of the creamy coconut part there was in the tin.Or you can use the creamy part from the top and top up with the thin coconut water from the bottom of the tin.Which you choose is entirely up to you — experiment and see what you prefer.
Overnight oats – keeping and tips
- Overnight oats keep for 4-5 days in the fridge, provided all the ingredients are fresh.I think they are best within the first 2 days, and since they are so quick to make, I never make more than 2 days’ worth at a time.
- I recommend using jumbo rolled oats — they give the oats a really pleasing texture and bite. Ordinary porridge oats can, for my taste, turn a little too mushy, but that is of course a matter of personal preference.
- You are free to use whichever milk you prefer, and the same goes for the yoghurt.
- Top your overnight oats with something crunchy — nuts, granola or similar; it makes a lovely contrast to the soft, creamy oats.
Nutrition
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Hvornår skal siruppen i?
Hej Kamilla
Arh, bare i punkt 1 – har rettet 🙂
Tak 🙂
Warm wishes, Dianna
Hvad er det røde
Hej Katja
Der er ikke noget rødt i – men måske det er chokoladesaucen du mener? 🙂
Warm wishes, Dianna
smager simpelthen himmelsk
Hej Lene
Åhhh hvor er det dejligt du skriver det, tusind tak:)
Warm wishes, Dianna
Kokosmælken fra grøn balance er også en dåse- deler den sig ikke? Og hvis man bruger den- vil du så anbefale at tilføje yougurt? (Det er endnu ikke lykkes mig at finde en kokosmælk som ikke er lagdelt og umulig at arbejde med kold ).
Hej Anne
Jeg ryster lige dåsen fra grøn balance, inden jeg åbner den – den er ultra cremet og nem at ryste sammen.
Det har jeg ikke oplevet at kunne med de lidt billigere mærker.
Änglamark eer også rigtig god.
Hvis du bruger én af de meget cremede varianter, så er yoghurten ikke nødvendig, da kokosmælken har gjort grøden rigelig cremet 🙂
Warm wishes, Dianna
Okay, den er for sygt lækker!!! Jeg bliver nødt til at beregne kalorierne i en portion, for ellers bliver jeg tyk, kan jeg fornemme. Har lige spist hele portionen i løbet af morgenmad, formiddag og eftermiddagsmad
Hej Linett
Haha hvor er du sød altså, – tusind tusind tak for din søde besked 🙂
Warm wishes, Dianna
Muums.. nærmest dessert eller snack 🙂
Jeg brugte god honning til at søde med (halvering i forhold til opskrift). Det smager drøn godt. Minder i udseende og konsistens om godt håndrørt røræg ☀️ lækkert
Hej Tina
Åhhh hvor dejligt du kunne lide opskriften 🙂
Og jeg giver dig helt ret, – den er nærmest som en dessert 🙂
Rigtig dejlig dag 🙂
Warm wishes, Dianna