The other day I was looking on Top With Cinnamon (love her!!!) and came across these delicious overnight oats. I’ve been really loving coconut recently… I invested in some delicious coconut shower gel which makes me smell like a coconut… and I also bought some coconut yogurt a couple weeks ago – so once I saw this recipe, I knew I had to try it.
Also, majority of my mornings here at home I am either rushing to catch a train or rushing to go to work which leaves me A) angry and flustered and hot because I’m running around and B) no time to make a proper breakfast. (What mom??? Cinnamon toast crunch cereal doesn’t count as a proper breakfast???? what???? Pleaseeeeee?)
I’m also in the middle of exams and battling this awful stupid cold, so a hearty, healthy breakfast will give me just the right amount of fuel and energy to get me going.
Well, kind of.
I’m still pretty slow and flustered with the daily struggle of finding my winter gear to prepare myself for the weather outside my front door. (-18 degrees…NOPE)
With the added benefit of yogurt, it gives this oatmeal a real creaminess to it. There are just so many yummy ingredients added into this recipe that makes for a tasty, delicious breakfast. This recipe serves 4 people – so perfect for making it for your family the night before!
For the “pie crust” topping:
- 2 tablespoons old-fashioned rolled oats
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon coconut oil, softened to room temperature (but not liquid)
- 1/4 teaspoon ground cinnamon
For the overnight oats:
- 2 cups old-fashioned rolled oats
- 2 teaspoons chia seeds (optional)
- 6 tablespoons dried blueberries (or 1/3 cup fresh or frozen blueberries)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups almond milk or regular milk
- 1 cup coconut yogurt (I used Liberte’s Coconut Yogurt)
Pie crust topping:
- Preheat the oven to 350°F. Place all of the pie crust topping ingredients into a small bowl.
- Rub the coconut oil into the other ingredients using your fingertips.
- Pour the mixture onto a cookie tray lined with baking paper and bake for 5 minutes. Stir the mixture, then return to the oven for another 2 minutes.
- Leave to cool before transferring to an airtight container.
- Split the oats, chia seeds, dried blueberries, vanilla, almond milk, and coconut yogurt between 4 jars or other containers with lids.
- Screw on the lids and shake well until combined.
- Chill overnight in the fridge or for up to 4 days.
In the morning, stir the oats, then add in any extra toppings, if desired (like blueberry jam…more blueberries or more yogurt!) Sprinkle the pie crust topping over top just before eating. Eat while still cold!
Adapted from: Top With Cinnamon