Hey, hey! Good morning to you! I decided to pop in and do a “real” time blog post because I couldn’t wait to share this overnight oat recipe with you all!
Think of it as my “fav” foodie creation of the week…I’ve been on a big coconut kick lately, adding coconut oil to smoothies, sprinkling every bowl of oatmeal with shredded coconut, and sipping on Califia Farms Almond-Coconut blend. It was only a matter of time before my mind thought to combine all these coconut-y things into one, delicious breakfast option.
Most of my overnight oat concoctions incorporate a nut butter, so I was pleased when this combo completely wowed me sans almond or peanut butter!
- 1 Cup Califia Farms Almond Coconut Blend Milk (or another coconut milk)
- 1 banana
- 1 tbsp coconut oil
- 1/2 cup rolled oats (I use Trader Joe’s Gluten Free Oats)
- 1/2 container Siggi’s coconut yogurt (I opted to use half so I could keep this lower sugar)
- 1 tbsp chia seeds
- Coconut flakes to taste
Blend top 3 ingredients, almond/coconut milk, banana, and coconut oil. (If you don’t want to use a blender, just mix the coconut oil in really well and slice the banana).
Transfer mixture to a mason jar or other container has an airtight top.
Add yogurt and stir well, making sure yogurt gets evenly distributed. Pour in oats, chia seeds, and coconut flakes and mix.
Make sure to seal the container tightly and then place in the refrigerator overnight. In the morning, mix again, add more shredded coconut and any other toppings of your choice.
This oat option is packed with healthy fats, thanks to the coconut oil and chia seeds! It’s also got a great punch of protein, making this a hearty, delicious morning meal!
Let me know if you try it!
Question of the day: Any fun plans for the weekend?