Updated: Jan 21, 2022
Overnight oats are a favourite of mine for busy mornings. They are super quick with little to no clean up. We often make them for travelling as well, since they can be stored in a hotel room mini fridge or camping cooler.
1/2 cup quick oats
2 tbsp shredded coconut
1 tbsp chia seeds
1 tbsp brown sugar or maple syrup
1 tsp vanilla
1 tsp cinnamon
1 tbsp peanut butter (optional)
1 dallop of coconut greek yogourt (approximately 2 tbsp)
1/2 cup coconut milk (add more as needed)
fruit for serving in the morning (bananas, blueberries or whatever you like)
Put everything except fruit in a bowl or jar with a lid. Mix well. Add more milk if it seems too dry.
Refrigerate over night.
In the morning, decide if you want to add more milk, then add the fresh fruit.
You can easily double, triple or quadruple this recipe. Feel free to make it in a big bowl and dish out portions in the morning.
You can use this as a batch cooking meal, and make a big batch for your breakfasts for a few days.