Thai Green Pea Overnight Oats with Coconut, Cardamom, and Lime

Ingredients

• ▸1 cup gluten-free rolled oats
• ▸200g fresh or thawed frozen spring peas
• ▸1 cup full-fat coconut milk, well shaken
• ▸0.5 cup cold water
• ▸2 tablespoons chia seeds
• ▸1.5 tablespoons maple syrup, plus more to taste
• ▸0.75 teaspoon ground cardamom
• ▸0.5 teaspoon ground turmeric, for color depth
• ▸1 lime, zested and juiced (about 2 tablespoons juice)
• ▸0.25 teaspoon fine sea salt
• ▸0.5 teaspoon pure vanilla extract
• ▸2 tablespoons unsweetened desiccated coconut, toasted, for topping
• ▸2 tablespoons roasted salted peanuts, roughly chopped, for topping
• ▸1 tablespoon fresh mint leaves, torn, for topping
• ▸0.5 teaspoon black sesame seeds, for topping
• ▸1 small lime, cut into wedges, for serving
• ▸extra fresh peas, for garnish

Instructions

1. 1

   1. Blend the peas: Add the spring peas, coconut milk, and cold water to a blender. Blitz on high for 60–90 seconds until completely smooth and vividly green. Don't shortcut this — you want a silky liquid, not a chunky situation. Taste it. It should be sweet, grassy, and a little oceanic from the coconut.

2. 2

   2. Season the base: Add the maple syrup, cardamom, turmeric, lime juice, lime zest, salt, and vanilla extract to the blender. Pulse 3–4 times to combine. Taste again and adjust — more lime if it needs brightness, more maple if the peas are on the starchy side.

3. 3

   3. Combine with oats and chia: In a large mixing bowl or directly into two wide-mouth jars, combine the rolled oats and chia seeds. Pour the green pea coconut mixture over the oats and stir vigorously for 30 seconds to prevent chia clumping. The color will be an alarming jade green. This is correct. This is the goal.

4. 4

   4. Rest and set: Divide evenly between two jars or bowls if you haven't already. Stir once more, then press a piece of plastic wrap or a lid directly onto the surface. Refrigerate for a minimum of 8 hours, ideally overnight. The chia seeds will absorb liquid and create a pudding-like texture while the oats soften.

5. 5

   5. Morning check: Pull from the fridge. The mixture should be thick, creamy, and spoonable — a deep, matte green. If it's thicker than you like, stir in a splash of coconut milk or water to loosen. Taste and add a tiny extra squeeze of lime or pinch of salt if needed.

6. 6

   6. Top and serve: Spoon into bowls or eat straight from the jar. Top with toasted desiccated coconut, chopped peanuts, torn mint, black sesame seeds, and a handful of fresh peas scattered on top. Serve with lime wedges on the side for extra brightness at the table. Eat immediately while the toppings still have crunch.

Variations

• ◆Swap cardamom for a pinch of Thai green curry paste whisked into the blend — it adds galangal and lemongrass notes that push the Thai identity even harder, with a subtle savory warmth that will confuse and delight everyone at your breakfast table.
• ◆Add 2 tablespoons of spirulina powder to the pea blend for a double-green protein boost and a color so aggressively emerald it looks like a special effect — the coconut milk keeps it from tasting like a pond.
• ◆Make it a dessert-for-breakfast situation by topping with mango cubes and a drizzle of coconut cream — the tropical sweetness plays off the grassy pea base exactly like mango sticky rice plays off coconut, because flavor logic is universal.