Toasted Coconut, Turmeric & Ginger Overnight Oats

Serves 4 | Finish in 10 minutes plus overnight

Thanks to overnight oats waiting in the fridge, you can hit “snooze” without losing precious time for a wholesome breakfast. Try this easy oatmeal recipe packed with whole grains and healing spices.


  • 3 tbsp. Unsweetened Coconut, toasted
  • ½ c. Steel Cut Oats
  • ½ Quick Oats
  • 1 tsbp. Chia Seeds
  • 1 tbsp. Stevia Blend
  • 1/3 c. Vanilla Protein Powder
  • 2 tsp. Ground Turmeric
  • 1 tsp. Cinnamon
  • 2 tsp. Litehouse® Freeze Dried Ginger
  • 1 c. Unsweetened Coconut Milk (from carton, not canned)
  • 1 c. Water


  1. Heat oven to 375°F. Place raw coconut flakes on a rimmed baking sheet and toast in oven for 3 to 4 minutes, or until turning golden brown.
  2. Add toasted coconut, both types of oats, chia seeds, protein powder, stevia, turmeric and cinnamon in bowl and toss together.
  3. Crush up the Freeze Dried Ginger just a bit by using a mortar and pestle or with rolling pin in zip-top baggie. Add ginger to oat mixture and stir to combine.
  4. Divide oat mixture between 4 16-ounce mason jars or 2 jars if you prefer larger servings, as pictured.
  5. Pour coconut milk and water in equal portions among mason jars. Stir ingredients until combined, or screw on lid and shake until clump-free.
  6. Place jars in refrigerator for at least 8 hours. May be stored, chilled, for up to 3 days.
  7. To serve, remove, stir and eat cold. Or, to warm up, remove lid and microwave and 50% power in 30 second increments until desired temperature, stirring between. Thin with milk, if needed.

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