My 13 year-old daughter Anna isn’t picky, and even eats raw onions. But she has this funny quirk, where she doesn’t like tomatoes, but likes them on BLTs, and they’re a must on hamburgers. And my North Carolina girl gasps with joy when offered a fried green tomato. However, even the sweetest summer tomato by itself or in a salad is unpalatable to her. It’s the same with oats. She won’t eat oatmeal, but begs for overnight oats. Anna gets teased about not knowing the pleasures of Coco Puffs and other junk cereal, but her breakfast chocolate treat, chia seeds and all, is more satisfying, and actually healthy!
I like breakfast dishes I can assemble overnight. It’s a shame the newer slow cookers cook so fast, you can’t do an overnight breakfast casserole that won’t be ruined. The alternative is putting something together the night before, like an egg casserole. Overnight oats are quick to put together, however, and involve no heating. It’s a healthy breakfast which seems like a treat.
Use full-fat coconut milk with this recipe, otherwise it’s not going to have a fluffy texture, which adds a bit of luxury to every bite!
2/3 cups plain Greek yogurt
1 cup rolled oats
1 1/3 cups full-fat coconut milk (in the can)
2 TBSP chia seeds
1 teaspoon vanilla extract
Pinch of salt
1/3 cup of honey
1/4 cup unsweetened cocoa powder
1/2 cup unsweetened flaked coconut
Mix all ingredients together.
Place in a jar or container, and let sit overnight. Easy!