These no-cook coconut overnight oats will be creamy by morning and eliminate the need for any breakfast preparation. They are a delicious breakfast option that is healthy but doesn’t make you feel deprived. To make preparation simple, combine all ingredients in a 12-ounce mason jar and shake firmly.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 3 tablespoons butter
- ΒΌ medium white onion, chopped
- 5 medium carrots, finely chopped
- 3 stalks celery, finely chopped
- salt and ground black pepper to taste
- 2 cups leftover shredded turkey
- 2 cups leftover mashed potatoes
- 1 cup heavy cream
- 1 cup leftover turkey gravy
- 5 biscuits
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add carrots and celery; saute until carrots are just beginning to soften, about 3 minutes. Season with salt and pepper.
- Lower heat and add turkey; cook and stir for 5 minutes. Add mashed potatoes, cream, and gravy; cook and stir until heated through, about 5 minutes. Pour into a 9-inch pie dish and top with biscuits.
- Bake in the preheated oven until golden brown, about 10 minutes. Remove from the oven and let stand for 5 to 10 minutes before serving.
Nutrition Facts
| Calories | 403 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 3 g |
| Protein | 15 g |
| Saturated Fat | 11 g |
| Sodium | 748 mg |
| Sugars | 4 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |