A bold and energizing breakfast combining strong Vietnamese coffee with creamy coconut milk and oats, perfect for busy mornings and coffee lovers.
Use full-fat coconut milk for best creaminess. Chill coffee before mixing to avoid cooking oats. Adjust sweetness after chilling. Prep in mason jars for easy grab-and-go. For extra coffee kick, sprinkle instant coffee powder on top before serving. Can substitute sweetened condensed milk with coconut condensed milk or maple syrup for dairy-free/vegan versions.
Keywords: overnight oats, Vietnamese iced coffee, creamy oats, coconut milk, chia seeds, breakfast, coffee breakfast, easy recipe