Strawberry and Coconut Cream Overnight Oatmeal Parfaits
Prep time: 
Total time: 
Yield: 2 servings
Strawberry and Coconut Cream Overnight Oatmeal Parfaits are perfect for grabbing on-the-go for breakfast or dessert.
  • 2 pouches Better Oats Strawberries and Cream Instant Oatmeal with Flax
  • ½ cup (120 ml) plain, unsweetened almond milk (or any kind of milk you like)
  • ⅓ cup (80 ml) thick, waxy portion of coconut milk (from a can of unsweetened, full-fat coconut milk)
  • 1½ cups (9 oz/255 g) chopped strawberries, divided
  • 1 teaspoon honey (more or less to taste)
  • ½ teaspoon pure vanilla extract
  • 1 pinch sea salt
  • 1 tablespoon chia seeds
  • 1 tablespoon unsweetened coconut flakes, for topping
  1. Add 1 pouch of oatmeal and ¼ cup milk to each of 2 pint-sized (2 cup/475 ml) mason jars. Shake each to combine well; refrigerate 8 hours or overnight.
  2. Refrigerate the coconut milk (while still in the can) until fully chilled, 8 hours or overnight. Open the can from the bottom and drain off the thinner, liquid-y coconut milk (you can reserve it for use in something else, such as a smoothie, if you want). Transfer ⅓ cup of the thick, waxy-looking portion to a medium bowl, and whip it with a handheld electric beater until light and fluffy.
  3. Add 1 cup chopped strawberries, honey, vanilla, and salt to a food processor or blender and pulse it until it forms a sauce (a few lumps are fine).
  4. Measure out 1 tablespoon of the strawberry sauce and add it into the whipped coconut milk; beat until combined.
  5. Stir the chia seeds into the strawberry sauce and let it sit for 3 minutes to thicken slightly.
  6. Pour half of the whipped coconut milk into each of the mason jars on top of the thickened oats. Top each with half of the strawberry sauce. Divide the remaining ½ cup chopped strawberries and 1 tablespoon coconut flakes on top of each.
  7. Serve or store covered in the fridge for up to 2 days.
Recipe by An Edible Mosaicâ„¢ at