I know oatmeal is supposed to be good for me. I just haven’t got the love for it I should. Not enough to choose it over most things. Cereals, well… I still struggle with that one. Then one day, I came across a post in Pinterest with overnight oats. I was intrigued. I saved it and eventually tried it. Wow! An easy to prepare breakfast which I could just pull out of the fridge in the morning. It was revolutionary for me. I hadn’t had anything new for breakfast (that didn’t require me cooking) in years! (I would probably have been one of those people who could skip breakfast altogether, except that shortly after waking I am faint and nauseous if I don’t have something to eat.)
So, overnight oats was my new addiction. And then… the whole dairy thing reared its ugly head again. I was using the nut milk anyway, but the yoghurt was no longer my friend. So my old favourite yoghurt (cinnamon apple) was parked along with my overnight oats. Then, a few months ago I was introduced to Deliciously Ella and her overnight oats recipe with chia seeds. It used coconut yoghurt (which I love!). Salvation. I love her recipe, but I still missed my old one. The cost of coconut yoghurt has prohibited me from making my old recipe. Until now… Here I have a more balanced recipe which gives me a bit more stretch with the coconut yoghurt.
You can buy coconut yoghurt at Waitrose, Tesco, Whole Foods and Real Foods (Edinburgh). The brands I have tried are Coconut Collective and CoYo.
Makes 1 serving
- 1/4 cup Oats
- 1/4 cup Coconut Yoghurt
- 1 tsp Chia Seeds
- 1/2 Cup Coconut Milk (or other nut milk)
Measure out the ingredients into a small jar or sealable container. Stir to make sure the coconut yoghurt has mixed through with the other ingredients and leave for a few hours, ideally overnight. The next morning, add your topping and enjoy.
You can make a batch of these at once as they keep for a few days in the fridge.
Add a selection of fresh fruit, a drizzle of honey or maple syrup and a sprinkling of seeds or cacao nibs. Mix and match for your desired taste. Here I have used sliced ripe Figs, a sprinkling of pumpkin seeds and a drizzle of orange blossom honey.