Coconut overnight oats with spiced pears and coconut crumble

Most of this dish is prepared ahead of time, making it an ideal breakfast for hectic mornings. Decadent spiced pears add to the rich flavour of these naturally sweet, creamy overnight oats.


  • 250 ml coconut milk
  • 200 g yoghurt
  • 120 g desiccated coconut
  • 100 g oat flakes
  • 2 tbsp sunflower seeds
  • 2 tbsp chia seeds
  • 1 tbsp sesame seeds
  • 4 tbsp honey
  • 2 tbsp coconut oil
  • 2 pears
  • 1 tbsp butter
  • 1/2 tsp ground cinnamon
  • 1/4 tsp vanilla extract


Step 1.
Mix the coconut milk with the yoghurt, add half the desiccated coconut and half the oat flakes, the sunflower seeds, chia seeds and sesame seeds and finally stir in 2 tbsp honey. Divide between four glasses (approx. 300ml) and chill overnight.

Step 2.
Finely chop the remaining coconut and oat flakes in a blitz chopper and toast them with the coconut oil in a pan for 4-5 minutes, tossing until golden brown. Set aside and leave to cool.

Step 3.
Peel the pears, halve, remove the core and cut the flesh into wedges. Melt the butter in a pan, add the pears, remaining honey, cinnamon and vanilla and cook, stirring, for 3-4 minutes until lightly browned. Set aside and leave to cool. To serve, spoon the spiced pears and crumble over the oat mixture.

Serves 4