These coconut strawberry overnight oats are a make-ahead breakfast that requires only 5 minutes of prep time. With fresh berries, coconut flakes, and a touch of maple syrup, they taste like a treat!
They say that breakfast is the most important meal of the day, but I think it’s also the most delicious. Especially when you’re having these Strawberry Coconut Overnight Oats for breakfast. Each bite is loaded with ripe strawberries and tropical coconut – yum!
Coconut strawberry overnight oats are my go-to breakfast when strawberries are in season. 5 minutes is really all it takes—chop the berries, place everything into the jar, stir, and pop it in the fridge. These are the easiest breakfast you’ll ever make.
The oats will absorb the liquid and soften while in the fridge—it’s almost like a cold brew process of making oatmeal. The fridge does all the work for you, so all you need to do in the morning is grab and go!
(Looking for more ideas for overnight oats? Try my Peanut Butter Banana Overnight Oats , Banana Bread Overnight Oats , or Pumpkin Pie Overnight Oats next!)
Why You’ll Love These Strawberry Overnight Oats
I really could go on for a long time about how great these strawberry overnight oats are. But, for today, I’ll keep it brief.
- Sweet and simple. The combination of fresh strawberries, ground cinnamon, and sugary maple syrup is just so perfect!
- Quick and easy. 5 minutes of prep work, and breakfast will be waiting for you tomorrow. If you like to keep the rushing around to a minimum in the morning, this overnight oats recipe will be your best friend!
- Adaptable. You can swap the strawberries for other berries, add in some nuts, and more (see suggestions below), if you’d like to switch up this recipe. That way, you’ll never be bored!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Strawberries – You can use frozen strawberries if you’d like, but you’ll need to thaw them first.
- Old-fashioned or rolled oats – Be sure to use gluten-free oats if you’re on a gluten-free diet.
- Plant-based milk – Whatever you like or have on hand! I love using my Homemade Cashew Milk .
- Ground cinnamon – I love the homey, earthy sweetness that cinnamon adds to these oats.
- Maple syrup – If you’re using sweetened plant milk, you can use less maple syrup or skip it altogether.
- Unsweetened coconut flakes – If you’d like, you can toast these first.
- Chia seeds – Chia seeds aren’t for everyone, so feel free to leave them out or swap in hemp seeds instead.
How to Make Coconut Strawberry Overnight Oats
When I said these strawberry overnight oats take 5 minutes of prep time, I was not exaggerating! Here’s how easy it is to make them.
- Combine the ingredients. Add all of the ingredients to a mason jar and stir to combine. Screw on the lid.
- Chill. Place the jar in the refrigerator and chill overnight.
- Serve. Take the jar out of the fridge, give it a stir, and enjoy!
Can I Eat Overnight Oats Hot?
Overnight oats can be eaten cold, but they don’t have to be! You can empty the contents of the jar into a saucepan set over medium-high heat and cook the oats until they’re warmed through, or place the jar in the microwave (assuming it’s microwave-safe!) and cook for about 45 seconds.
Tips for Success
You’re practically an overnight oats expert at this point. Even so, here are some tips on achieving the best overnight oats possible:
- Use old-fashioned or rolled oats. Quick oats will get too mushy, while steel-cut oats will be too tough.
- No mason jar? No problem! You can simply mix everything together in a Tupperware container or stir it in a bowl and cover the bowl with plastic wrap.
- Add more milk, if needed. If the liquid is completely absorbed, you can loosen up the oats a bit by adding a splash of milk.
Topping Ideas & Recipe Variations
The best thing about overnight oats is that they’re highly customizable! Here are a couple of ideas on how to change things up.
- For extra sweetness. Add more maple syrup if you like super sweet overnight oats. Or, a spoonful of coconut whipped cream will make you feel like you’re eating strawberry shortcake for breakfast!
- Switch up the fruit. Instead of strawberries, try this recipe with blueberries, raspberries, or blackberries!
- Add some crunch. Chopped walnuts or sunflower seeds are a great way to do this.
- Mix in more protein. You could add a spoonful of peanut butter or almond butter if you want some extra protein.
- For extra creaminess. Homemade vegan yogurt is an option that adds a creamy texture and tangy flavour.
How to Store Strawberry Overnight Oats
You can meal prep your coconut strawberry overnight oats and keep them in the fridge for up to 5 days. If you plan on doing this, be sure that your strawberries are firm and at the peak of ripeness—if they’re mushy and dark in spots, they won’t last that long in the fridge.
Can I Freeze This Recipe?
You can freeze individual portions of these overnight oats for up to 3 months in an airtight container. Thaw them in the refrigerator overnight.
More Easy Breakfast Recipes
On the lookout for more easy breakfast ideas? Take a look at these ones, too!
- High Protein Overnight Oats
- Vegan Baked Oats
- 3-Ingredient Strawberry Banana Smoothie
- Banana Oatmeal Cookies
- Overnight Baked French Toast Casserole
Ingredients
Strawberry Coconut Overnight Oats
- 1/4 cup chopped strawberries
- 1/2 cup gluten free certified old-fashioned or rolled oats
- 1 cup plant-based milk
- 1/2 teaspoon cinnamon
- 2 teaspoons maple syrup
- 2 teaspoons unsweetened coconut flakes
- ½ tablespoon chia seeds , optional
Instructions
Strawberry Coconut Overnight Oats
- Mix all the ingredients in a jar. Stir to combine and cover.
- Place in the fridge overnight.
- The next morning, remove and eat in the jar or place in a pot over medium high heat to reheat the oatmeal, or in the microwave to reheat if a microwave safe jar for about 45 seconds. Top with your favourite toppings – walnuts, more chia seeds, peanut butter and more maple syrup (or anything else you want!).
- Enjoy!
Notes
- This recipe is vegan and gluten free.
- You can adjust the quantities of strawberries if you’d like less more or less, and add more chia seeds if you want more of a pudding texture.
- You can also adjust sweetness levels after it’s set up in the fridge and add more maple syrup if you desire. Feel free to use agave nectar instead.
- To store. You can meal prep your coconut strawberry overnight oats and keep them in the fridge for up to 5 days. If you plan on doing this, be sure that your strawberries are firm and at the peak of ripeness—if they’re mushy and dark in spots, they won’t last that long in the fridge.
- To freeze. You can freeze individual portions of these overnight oats for up to 3 months in an airtight container. Thaw them in the refrigerator overnight.
Strawberry Coconut Overnight Oats
Ingredients
Strawberry Coconut Overnight Oats
- 1/4 cup chopped strawberries
- 1/2 cup gluten free certified old-fashioned or rolled oats
- 1 cup plant-based milk
- 1/2 teaspoon cinnamon
- 2 teaspoons maple syrup
- 2 teaspoons unsweetened coconut flakes
- ½ tablespoon chia seeds optional
Instructions
Strawberry Coconut Overnight Oats
- Mix all the ingredients in a jar. Stir to combine and cover.
- Place in the fridge overnight.
- The next morning, remove and eat in the jar or place in a pot over medium high heat to reheat the oatmeal, or in the microwave to reheat if a microwave safe jar for about 45 seconds. Top with your favourite toppings - walnuts, more chia seeds, peanut butter and more maple syrup (or anything else you want!).
- Enjoy!
Notes
- This recipe is vegan and gluten free.
- You can adjust the quantities of strawberries if you’d like less more or less, and add more chia seeds if you want more of a pudding texture.
- You can also adjust sweetness levels after it’s set up in the fridge and add more maple syrup if you desire. Feel free to use agave nectar instead.
- To store. You can meal prep your coconut strawberry overnight oats and keep them in the fridge for up to 5 days. If you plan on doing this, be sure that your strawberries are firm and at the peak of ripeness—if they’re mushy and dark in spots, they won’t last that long in the fridge.
- To freeze. You can freeze individual portions of these overnight oats for up to 3 months in an airtight container. Thaw them in the refrigerator overnight.
Nutrition
Strawberry Coconut Overnight Oats https://jessicainthekitchen.com/strawberry-coconut-overnight-oats/ July 26, 2022
This vegan kofta is made with a homemade plant-based “meat” and plenty of spices. It’s skewered, grilled, then served on a pita with all your favourite toppings!
Kofta is a Middle Eastern dish that typically consists of ground meat, spices, and herbs, which are formed into balls or sausages and grilled. The result is a flavourful, aromatic protein that’s perfect for folding into a pita or flatbread, or just eating on its own with a drizzle of tahini dressing .
(Note that Middle Eastern kofta is different from Indian kofta, which is more like a meatball or fritter.)
While there are countless vegan ground beef substitutes available today, they’re not for everyone—some people don’t want a substitute so similar to real beef, while others prefer being in control of the ingredients. So when I wanted to make vegan kofta, I decided to use a homemade ground “beef” substitute.
The mixture starts with lentils, which have an earthy flavour and work naturally to help bind the kofta. Cremini mushrooms add meatiness and umami, and oats are an additional binder. To all of this, we add herbs and six different spices, making this vegan kofta packed with flavour.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the vegan kofta:
- Lentils – Rinse and pick over them to remove any tiny stones.
- Water
- Cremini mushrooms
- Olive oil
- Shallots – Shallots have a stronger flavour than onions, but red onion will do in a pinch if you can’t find them.
- Garlic
- Ground cumin
- Smoked paprika
- Ground turmeric
- Ground coriander
- Ground allspice
- Cinnamon
- Vegetable broth – Use store-bought or homemade vegetable broth .
- Liquid aminos , tamari, or soy sauce
- Quick-cooking rolled oats – Be sure to use quick-cooking rolled oats; you don’t want whole oats in the kofta mixture.
- Cilantro or parsley leaves
- Salt and pepper
- Olive oil
For serving:
- Pita bread – Vegan naan works too!
- Vegan tzatziki or tahini sauce
- Thinly sliced red onion or pickled red onions
- Lemon wedges
- Cilantro or parsley
What Is So Special About Cremini Mushrooms?
I like using cremini mushrooms in a vegan ground meat substitute because they have a deeper, earthier flavour. If you can’t find cremini mushrooms, you could also use portobello or white button mushrooms.
How to Make Vegan Kofta
If you want to get a head start on this recipe, you can make the kofta mixture and refrigerate it, then shape and grill it the next day.
Cook the lentils . Place the lentils and water in a small saucepan and bring them to a boil. Reduce the heat to a simmer and cook for 10 minutes; you don’t want the lentils completely soft. Drain the lentils and rinse them in cold water.
Pulse the mushrooms and lentils . Add the whole mushrooms to the largest bowl of your food processor and pulse them to break them up. Add the lentils to the food processor and continue to pulse until the mushrooms and lentils are coarsely chopped.
Cook the aromatics . Place a skillet over medium-high heat. Add the oil and once it’s shimmering, stir in the shallot. Cook for about 5 minutes, or until it’s softened and just beginning to brown. Stir in the garlic and spices and cook for another 30 seconds, or until they’re fragrant.
Add the mushroom lentil mixture . Stir in the ground mushrooms and lentils, then cook for about 5 minutes, or until the mushrooms are browned.
Finish the vegan kofta mixture . Add the broth, liquid aminos, and oats to the skillet. Continue to cook, stirring constantly, until the liquid is mostly absorbed. Remove the skillet from the heat, then stir in the herbs and season to taste with salt and pepper. Let the mixture cool until you can comfortably shape it with your hands.
Prepare . Preheat your grill to medium and oil the grates. (I used an indoor grill here. On an outdoor grill with open slats, I recommend placing the kofta on a piece of foil.) If you use wooden or bamboo skewers, make sure you soak them in water.
Form the kofta . On a cutting board or other clean work surface, divide the kofta mixture into 4 equal portions. Take the first portion and shape it into a thick sausage, patting and squeezing firmly so it holds together. Press a skewer into the middle, then pat the kofta mixture around it. Lightly brush the entire kofta with oil, then repeat with the remaining mixture.
Grill . Place the skewers on the grill and cook them for 5 minutes on the first side, then flip them over and cook the other side for 5 minutes more. Grills can vary, so you want the outside nicely charred, with grill marks.
Serve . Serve vegan kofta on pita bread with tzatziki, onion, a squeeze of lemon juice, and herbs.
Tips for Success
Here’s how to make perfect vegan kofta at home:
- Use a food processor. You really need it to chop the mushrooms and lentils; it would be difficult, if not impossible, to accomplish this by chopping them with a knife.
- Adjust the spices to taste . If there are any spices you don’t like, feel free to leave them out, or add more spices if you want. Because there’s no egg or raw meat involved, it’s totally safe to taste the kofta mixture and adjust the spice level to your liking.
- Be careful to keep them together . Oats do a great job binding the plant-based “meat,” but you’ll still want to take care when flipping or moving the kofta to keep them from falling apart.
Serving Suggestions
Wondering how to serve your kofta? In addition to serving it on pita bread as described in the recipe, you can:
- Serve it on a bed of rice, cauliflower rice , or couscous.
- Add it to a salad or grain bowl.
- Serve it with roasted balsamic vegetables , a variety of olives, bread, hummus , and sauces for a meze platter dinner.
How to Store and Reheat Leftovers
Leftover vegan kofta can be stored in an airtight container in the fridge for up to 5 days. To reheat it, you can cook it in a 350ºF oven, in a skillet set over medium heat, or in the microwave.
Can This Recipe Be Frozen?
You can freeze vegan kofta for up to 3 months. Thaw it overnight in the fridge, then warm it up using one of the methods described above.
Ingredients
- 1/2 cup lentils , rinsed
- 1 cup water
- 8 ounces cremini mushrooms
- 2 tablespoons olive oil
- 2 shallots , peeled and minced
- 3 cloves garlic , minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- Pinch of cinnamon
- 1/2 cup vegetable broth
- 1 tablespoon liquid aminos , tamari, or soy sauce
- 1/2 cup quick-cooking rolled oats
- 1/3 cup roughly chopped cilantro , or parsley leaves
- Salt and pepper , to taste
- Olive oil
For serving:
- Pita bread
- vegan tzatziki sauce , or tahini
- Thinly sliced red onion , or pickled red onions
- Lemon wedges
- Cilantro , or parsley
Instructions
- Combine the lentils and water in a small saucepan; bring to a boil, then reduce the heat to low and simmer for 10 minutes. Remove from heat and pour the lentils into a colander or sieve. Rinse with cold water.
- Place the mushrooms in the largest bowl of your food processor and pulse until they’re broken into large chunks. Add the lentils and continue to pulse until the mixture is coarsely chopped.
- Set a skillet over medium-high heat. Add the oil and once it’s shimmering, add the chopped shallot. Cook for about 5 minutes, or until it’s softened and just beginning to brown. Add the garlic and spices; cook for another 30 seconds, or until fragrant.
- Stir in the mushroom lentil mixture and cook for about 5 minutes, or until the mushrooms are browned.
- Add the broth, liquid aminos, and oats to the skillet. Cook, stirring constantly, until the liquid is mostly absorbed. Remove from heat, stir in the fresh herbs, and season with salt and pepper to taste. Let the mixture cool until it’s safe to handle.
- Preheat your grill to medium and oil the grates. Divide the kofta mixture into 4 portions. Take one portion and shape it into a very thick sausage, patting and squeezing it so it holds together. Press a skewer into the center and then pat the kofta mixture around it. Lightly brush with oil, then repeat with the remaining kofta mixture.
- Set the skewers on the grill and cook for 5 minutes, then flip and cook the other side for 5 minutes more. Serve on pita bread with tzatziki, onion, a squeeze of lemon juice, and herbs.
Notes
- If you use wooden or bamboo skewers, make sure you soak them in water first.
- Leftover vegan kofta can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months. To reheat it, you can cook it in a 350ºF oven, in a skillet set over medium heat, or in the microwave.
