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Breakfast recipe

Cherry Coconut Overnight Oat Pots with Pumpkin Seeds

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No-cook overnight oat pots with cherries, coconut yoghurt, chia, pumpkin seeds, and maple for a make-ahead vegan breakfast.

Start planningStart cookingIngredients
15 min410 kcal4 base servingsBreakfastVeganMake AheadGluten Free
ContainsMilk
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Recipe and nutrition estimates

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Focus ingredients: gluten-free porridge oats, cherries, coconut yoghurt, pumpkin seeds

Dietary fit: Vegan, Gluten-free, Dairy-free, Lower Sugar

Serving tip: Make the pots the night before and keep the pumpkin seeds separate for children who prefer a softer topping.

Cherry coconut overnight oat pots with pumpkin seeds.

Image: Shop Sorted generated asset

Ingredients

What you need

  • 240g gluten-free porridge oats
  • 500ml oat milk
  • 400g coconut yoghurt
  • 300g cherries
  • 2 tbsp chia seeds
  • 40g pumpkin seeds
  • 2 tbsp maple syrup

You'll also need

mixing bowl, spoon, knife, chopping board, four lidded jars or pots

Method

Step by step

Up to 8 clear steps
  1. Cherry Coconut Overnight Oat Pots with Pumpkin Seeds cooking guide image for mix the oat base.
    Step 1

    Mix the oat base

    Stir the gluten-free porridge oats, oat milk, chia seeds, 1 tablespoon maple syrup, and a pinch of salt in a mixing bowl until every oat looks moistened.

    4 min
  2. Cherry Coconut Overnight Oat Pots with Pumpkin Seeds cooking guide image for fold in the cherries.
    Step 2

    Fold in the cherries

    Halve and stone any large cherries, then fold two-thirds of the cherries through the oat mixture so the juice streaks through the oats.

    4 min
  3. Cherry Coconut Overnight Oat Pots with Pumpkin Seeds cooking guide image for layer the pots.
    Step 3

    Layer the pots

    Divide the cherry oats between four jars or lidded pots. Spoon the coconut yoghurt over the top, add the remaining cherries, and drizzle with the remaining 1 tablespoon maple syrup.

    4 min
  4. Cherry Coconut Overnight Oat Pots with Pumpkin Seeds cooking guide image for chill and finish.
    Step 4

    Chill and finish

    Cover and chill for at least 6 hours (360 minutes) or overnight. Scatter the pumpkin seeds over the pots just before serving so they stay crunchy.

    5 min

    Add the seeds after chilling rather than before, so they keep their texture.