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Toasted Coconut, Turmeric & Ginger Overnight Oats Recipe

March 6, 2017 Jennifer Fisher
Serves: 4
Freshly made Toasted Coconut, Turmeric & Ginger Overnight Oats

Go ahead and hit the snooze button a few times, it’s okay – breakfast is already waiting! My 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 Litehouse® Freeze Dried 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 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.

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.

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 Recipe

March 6, 2017 Jennifer Fisher
Serves: 4

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.

Bowl of Toasted Coconut, Turmeric & Ginger Overnight Oats
  • 3 tbspUnsweetened Coconut, toasted
  • ½ cupSteel Cut Oats
  • ½ eaQuick Oats
  • 1 tbspChia Seeds
  • 1 tbspChia Seeds
  • ⅓ cupVanilla Protein Powder
  • 2 tspGround Turmeric
  • 1 tspCinnamon
  • 2 tspLitehouse® Freeze Dried Ginger
  • 1 cupUnsweetened Coconut Milk (from carton, not canned)
  • 1 cupWater


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.Add toasted coconut, both types of oats, chia seeds, protein powder, stevia, turmeric and cinnamon in bowl and toss together.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.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.

Litehouse products used

Freeze Dried Ginger

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