1 can full coconut cream (refrigerated for at least 24 hours)
2 Tbsp pure maple syrup
Instructions
In a medium bowl add all ingredienys. Mix until well incorporated. Store in an airtight container in the fridge for at least 8 hours or overnight.
For the Maple Coconut Cream:
Remove the coconut cream from the fridge, making sure to keep the can upright -do not shake. Remove hardened cream from the can, leaving any liquid behind and place in mixing bowl. Beat until creamy, approx 1-2 minutes. Add maple syrup and beat for another 5 seconds.
Spoon desired amount over a serving of the overnight oats and top with a sprinkle of ground nutmeg.
Store remaining coconut cream in an airtight container in the fridge.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/pumpkin-pie-overnight-oats/