I eat some type of oat breakfast at least half the days of the week. And yet, I’ve never gotten into overnight oats (well, until now). The texture isn’t as good to me as cooked, and I prefer a hot bowl. However, I also don’t like to use maple syrup and am always trying to find ways to sweeten with fruit instead. Blending up a sweet conconction for the oats to soak in overnight turns out to be a super sweet set up! You’ve got to try this one.
It’s especially good if you use at least some coconut milk, because, hello, coconut milk (aka fat) makes everything taste amazing. So if you have a little bit of coconut milk leftover from another recipe, this is the perfect way to use it (I often have a little bit in my fridge because I always use less than a whole can to cut back on fat). However, you can just use almond milk or soy milk, and it’s still yummy. Adding a little coconut extract is a great way to make up for the coconut taste of coconut milk.
Did you know you can even make overnight steel cut oats? They are a little chewy even after 12+ hours of soaking, but they are also give you a much slower blood sugar rise. I have measurements in the recipe if you’d like to use steel cut.
Treat yourself by taking 1 minute to toast your coconut, and sprinkle that toasty coconut liberally on top with loads of fruit–pineapple, mango, and more bananas are great. Some chopped pecas or walnuts gives a satisfying crunch.
With the chia seeds, hemp seeds, oats, and fruit, you have a wide variety of fiber, a decent amount of those essential omega-3 fatty acids, vitamin C and of course the untold number of hidden benefits that always comes with a wide variety of whole, plant foods. Enjoy!
No oatmeal rut for you! Here are more ideas.
Oatmeal Mix-In (to make your mornings one step easier!)
This incredible overnight oats recipe is going to be one you make over and over! Every calorie is nutritious as it is sweetened only with fruit.
- 1 ripe banana
- 3 medjool dates (or 6 small dates)
- 1.5 cups coconut milk, almond milk, or a combination
- 1 tsp coconut extract (optional, for extra coconut flavor)
- 1 cup frozen pineapple (optional, if you love pineapple)
- 1 cup rolled oats (or 3/4 cup steel cut oats)
- 3 TBSP chia seeds
- 1 TBSP hemp seeds
- chopped fresh or thawed-from-frozen pineapple and/or mango
- shredded unsweetened coconut
- chopped pecans
- sliced bananas
- almond milk
Blend the banana, milk, dates and optional pineapple and coconut extract together in a blender. Surprisingly, I can't taste the pineapple much, but if you want more fruit in it, might as well blend it in!
Stir the oats, chia and hemp seeds with the blended mixture in a bowl with a lid, and set in the fridge overnight.
In the morning, chop the mango and pineapple (I thaw it from frozen usually). Toast some shredded coconut in a small skillet on medium-high heat for just a minute until it's golden brown.
Divide the thickened oats into two bowls, and top with fruit, toasted coconut, chopped pecans, extra sliced bananas, and almond milk. Enjoy!
Admittedly, this is most delicious with at least 1/4 cup canned coconut milk involved (so creamy!), but if you'd like a lower-fat breakfast, use almond or soy milk, and use a little coconut extract if you want that coconut flavor. You can also use boxed coconut milk that is lower fat than canned.