Arnold Palmer Overnight Oatmeal

Arnold Palmer Overnight Oatmeal: a quick and easy summer breakfast! It's made gluten free and vegan from oats, coconut cream, iced tea, and lemon! || recipes

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  • 1 cup EXTRA-strong tea, at room temperature, plus more for topping
  • 3 Tbsp. honey (vegans use maple syrup), divided
  • 1 cup Bob’s Red Mill Gluten Free Extra Thick Rolled Oats
  • 1 Tbsp. chia seeds
  • 1 can coconut cream, refrigerated overnight*
  • 2 small lemons, zested
  • 1 Tbsp. lemon juice


  1. Combine tea, 1 Tbsp. honey, oats, and chia seeds in a medium-sized bowl. Mix well to combine, then cover and leave in the fridge overnight.
  2. The next morning, scoop the thick coconut cream from your can, and place it in the bowl of a stand-mixer (hand-mixers work too!). Add lemon zest, lemon juice, and the remaining 2 Tbsp. honey, and whisk until combined and fluffy.
  3. Remove oat mixture from the fridge, and split between two cups or bowls, layering with the lemon coconut cream mixture along the way.** Top with additional tea if desired.


**If you can’t find coconut cream (I find mine at Trader Joe’s near the salsas), feel free to use a can of full-fat coconut milk. Refrigerate the can overnight. Remove the can from the fridge the next day, flip the can over, and open it from the bottom. Pour out the liquid and save for another use. Scoop the coconut cream (the thick white stuff), and use it in place of the coconut cream in this recipe.
**If you use a can of coconut cream here, you probably won’t use all of the lemon whip in these two parfaits. Have no fear! Simply place in an air-tight container in the fridge, and serve with some fresh summer berries for dessert!

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