Toasted Coconut, Turmeric & Ginger Overnight Oats

Go ahead and hit the snooze button a few times, it’s okay – breakfast is already waiting! My nourishing, no-cook recipe for Toasted Coconut, Turmeric & Ginger Overnight Oats is made ahead the night before to simplify the chaos of a crazy “I don’t even have time to eat” morning with simple, wholesome goodness.

Together, turmeric, ginger and cinnamon offer a pleasantly earthy, mildly spicy flavor, amazing aromatic experience, and wealth of wellness benefits. For convenience, I’ve used Instantly Fresh Ginger, freeze-dried ginger root that I keep in my pantry. For use in my oat recipe, I break up the freeze-dried dices a bit with a mortar and pestle (or stick in a zip-top bag and crush with a rolling pin).

Oats are a hearty and healthy choice for breakfast, they are a stick-to-your-ribs, whole grain that offers lots of fiber, a bit of protein and other important nutrients. For the most part, all oats (instant, quick-cook, rolled and steel-cut) are created equal in nutritional value. I really like the chewy texture of steel cut oats, but have never enjoyed the longer cooking time they require on the stovetop. But soaking steel-cut oats in liquid overnight is practically magic, as they soften to a consistency I’d describe as “al dente”. For overnight oats, I like to mix steel-cut, quick-cooking oats and a scoop of vanilla protein powder together and then toss in a few chia seeds for a texture and nutritional profile that keep me smiling.

Overnight Oats in bowl

Because these overnight oats can be made right in a mason jar or plastic storage container and taste surprisingly delicious cold, they become a portable breakfast solution for your commute, at your desk or after a workout.  When I have more time for a hot meal, I’ll warm up the oats in the microwave and thin out with a bit more milk, if needed. Either way, I’m winning by starting the day with a breakfast packed with 6.5 fiber, over 9 grams of protein and nearly 30 percent of the daily recommendation for calcium – all for 200 calories!

By the way, take the time to toast your coconut for this recipe, it really magnifies the flavor and texture. It’s easily done in a toaster oven! Most markets also sell pre-toasted coconut – just avoid sweetened varieties that add unnecessary sugar.

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 tablespoons unsweetened coconut, toasted

½ cup steel cut oats

½ quick oats

1 tablespoon chia seeds

1 tablespoon stevia blend (cup for cup equivalent)

1 scoop (1/3 cup) vanilla protein power

2 teaspoons ground turmeric

1 teaspoon cinnamon

2 teaspoons Instantly Fresh Ginger

1 cup unsweetened coconut milk (from carton, not canned)

1 cup water


Heat oven to 375 F degrees. Place raw coconut flakes on a rimmed baking sheet and toast in oven for 3 to 4 minutes, or until turning golden brown.
Add toasted coconut, both types of oats, chia seeds, protein powder, stevia, turmeric and cinnamon in bowl and toss together.
Crush up Instantly Fresh 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.
Divide oat mixture between 4 16-ounce mason jars or 2 jars if you prefer larger servings, as pictured.
Pour coconut milk and water in equal portions among mason jars. Stir ingredients until combined, or screw on lid and shake until clump-free.
Place jars in refrigerator for at least 8 hours. May be stored, chilled, for up to 3 days.
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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