No Cook Chia Seed Oatmeal

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Breakfast is a breeze with overnight chia seed oatmeal bowls. Soak oats and chia seeds overnight in your choice of milk. The chia seeds transfer the mixture into a creamy, pudding-like texture. Enjoy the oatmeal bowls with your favorite mix-ins like fruits, nuts, or chocolate chips!

Yield: 4 servings

Prep Time5

Soak Time8

Total Time8 5

Course: Breakfast

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

2 cups rolled oats (also labeled as old fashioned oats)
1 ½ Tablespoon chia seeds
2 ¾ cup milk or dairy-free milk alternative of choice
6 Tablespoons sweetened shredded dried coconut
pinch kosher salt

Toppings as desired:

toasted shredded coconut
fresh berries
toasted nuts
dried fruits
honey, agave, or other sweetners

Instructions

In a large bowl, combine rolled oats, chia seeds, shredded coconut, and milk. Fold to combine until ingredients are evenly distributed. Cover and let sit for 10 minutes to allow chia and oats to absorb liquids.
Transfer moistened ingredients to desired serving containers. Cover and keep in the fridge overnight. Serve chilled straight from the fridge. Add toppings as desired. Keeps well in fridge for up to 4 days.
All images and text ©The Little Epicurean

Notes

Chia seeds are available in black or white varieties. Black chia seeds are more common and slightly smaller in size.
Use your choice of milk. Dairy milk (whole, skim, low-fat) creates a creamy texture when paired with oats. Non-dairy options like almond milk, soy milk, or oat milk will are also good options. Opt for canned coconut milk for a rich and creamy texture along with tropical flavor.

Nutrition