Toasted Coconut Almond Overnight Oats

Toasted Coconut Almond Overnight Oats

I think it’s safe to say I’m cookoo for coconut. But really. This is my life right now.

Q: Coconut oil?
A: Let’s just say banana breads have never been better . . .

Q: Coconut oil cooking spray?
A: Genius. I salute the person who devised this product for Trader Joe’s and decided to sell it for only $2.99 a can. My pancakes now have a slightly tropical taste.

Coconut Oil Cooking Spray


Picture courtesy of Trader Joe’s

Q: Creamy coconut and peanut spread?
A: It’s my new favorite nut butter to use in breakfast cookie dough cereal. I also slather it on toast and chocolate omelet breakfast pancakes 🙂


Picture courtesy of earth balance

Q: Coconut milk?
A: Almond Joy Protein Smoothies made with this creamy liquid have been my drink of choice in the morning lately when I’m not eating the following breakfast . . .

Toasted Coconut Almond Overnight Oats

Paradise in a jar.

O.K. I might have burned a few flakes, but I actually like my coconut well-done. Judge me all you want.

The hint of sea salt Trader Joe’s adds to its almond butter makes these overnight oats even more spectacular.
I also buy my chia seeds at Trader Joe’s. I’m thinking I should just put a link to their Fearless Flyer at this point, considering this post is pretty much a TJ’s advertisement. 
P.S. I’m not being compensated for any of these links and/or reviews, the majority of which are about Trader Joe’s. I’m just a TJ’s freak. 🙂

Toasted Coconut Almond Overnight Oats

Serves One

Difficulty: Nonexistent 

Total Preparation Time: Seven minutes plus overnight “cook” time in the refrigerator (about seven hours)


  • 1/3 cup old-fashioned oats
  • 1/2 cup light coconut milk (plus 1/4 cup for the morning, if desired)
  • 1/2 teaspoon pure vanilla extract
  • One tablespoon chia seeds
  • 1/4 teaspoon ground cinnamon 
  • One heaping tablespoon unsweetened, shredded coconut
  • One almost-empty almond butter jar (I used Trader Joe’s Creamy with Sea Salt)
  • Optional: one small sliced banana and/or dark chocolate chips or chunks


  1. Set toaster oven on broil. 
  2. Spray a toaster pan with cooking spray. Spread unsweetened shredded coconut evenly on the pan. 
  3. Toast coconut for three to five minutes or until golden brown. Watch the coconut! It burns easily!
  4. Store toasted coconut in a plastic bag or airtight container. (You could also wait to toast the coconut in the morning.)
  5. Combine oats, milk, chia seeds, cinnamon and vanilla extract in the almost-empty jar. Stir until ingredients are well-combined.
  6. Place jar in fridge overnight.
  7. Remove jar in the morning, top with toasted coconut and/or additional toppings. 
  8. Enjoy!


  1. Are you cookoo for coconut? If so, what’s your favorite coconut product or recipe? (I’m currently waiting for a shipment of coconut butter to arrive so I can make a magic shell topping for my coconut milk dairy-free frozen dessert!) 

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