Raspberry, Pear and Coconut Overnight Oats Recipe

This creamy and delicious coconut overnight oats recipe is so simple and tastes amazing. It’s perfect for Spring when you really want a fresh and light breakfast full of colour and sweetness. This dish is so packed full of nourishment to keep you energised and feeling fantastic! Just remember, as the name suggests, you need to start making this the night before you want to eat it. AND don’t forget to comment below and let me know what you think once you’ve tried it 🙂

This recipe is vegan, dairy free and can be gluten free as long as you use gluten free oats. Be aware that different brands of oats absorb different amounts of liquid so if your oats aren’t creamy enough in the morning add some extra coconut milk.

Raspberry, Pear and Coconut Overnight Oats Recipe

Serves 2


60g oats

200ml coconut milk

1 ripe pear

1/2 tsp vanilla essence

2 tbsp coconut yoghurt, plus extra to serve.

150g fresh raspberries

1 tbsp coconut flakes

1 tsp honey/maple syrup


Finely chop, or grate, HALF of the pear. Put the other half in the fridge to use later.

Combine the oats, the finely chopped half of the pear, vanilla essence, coconut milk and coconut yoghurt in a bowl, then divide in to two small jars and place in the fridge overnight to soak. 

The next morning, take the oat jars out of the fridge. Put a dry frying pan on a medium heat and toast the coconut flakes for a few minutes until they are light brown at the edges.

Finely slice the remaining half of the pear. Top your oat jars with the sliced pear, raspberries and coconut yoghurt.

Add your toasted coconut flakes and finish with a drizzle of honey or maple syrup if desired.

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