This recipe always makes me feel like I’m at a five-star resort on some tropical island. It looks absolutely stunning when topped with fresh fruit, shredded coconut, some chopped walnuts and a pretty flower. They’re perfect for when you have overnight guests. You can serve these oats with an array of fresh toppings, French Press coffee and some pretty flowers on your table to make your guests feel extra special.
The base of the recipe can also be used for those busy weekday mornings when you need something nutritious but also need to run out the door at the same time. You can pack this up in individual containers, top them with fruit and even a dollop of yogurt and voila, breakfast is ready. This is sure to be a winner with your kids as well. Let them have some fun choosing what toppings they would like. If you like your oats a little creamier, add a spoonful of nut butter.
I make my overnight oats with steel cut oats and add chia seeds for more fiber and a more pudding-like texture. I let them sit overnight, and then add almond milk to them in the morning. Mix well and cook until warm. Top them with fresh fruit, shredded coconut and some chopped walnuts. I finish them off with a drizzle of honey and a fresh flower.
Let’s Talk Ingredients!
Steel Cut Oats. Since the oats will soak overnight, I like to use steel cut oats. They’re less processed and have a chewier texture, but if you want a creamier texture, you can use rolled oats (also called old fashioned oats.)
Chia Seeds. Technically, these are optional, but I love how chia seeds absorb moisture and make the final product creamier and more luscious. Chia seeds contain healthy omega-3’s and like oats, lots of fiber.
Nut butter. Almond butter or peanut butter makes these oats even more creamy, while adding delicious savory, nutty flavor.
Milk of choice. You can use your favorite milk here; I always use unsweetened almond milk. The amount of liquid is key to the final consistency—I like my overnight oats semi thick and creamy, with concentrated flavor. If you prefer a looser consistency, add a little more milk.
Fruit. This part is completely customizable, I generally stick to whatever I have on hand and is in season. I prefer fresh fruit, but you can use dried as well.
Chopped Walnuts. Walnuts are a great superfood. They have tons of Omega 3 healthy fats, and add a nice texture to the oatmeal too. If you’re not a fan of walnuts or don’t have any, pecans and almonds would work great as well.
Unsweetened Shredded Coconut. Not only does it add such a beautiful look, but it gives it a great texture. I use this kind HERE.
Optional Sweetener. Overnight oats are generally sweet enough for me with a drizzle of honey, but if you like them a little sweeter, you can add a sweetened milk and/or more honey when mixing it all together before adding the toppings. Maple syrup and agave nectar work well also.
Feel free to make it your own. I hope you enjoy bringing a little beauty to your morning routine.
These beautiful overnight oats are a quick and easy breakfast made by soaking rolled oats in liquid overnight. They’re simple to prepare and perfect for when you’re entertaining overnight guests or in need of a make-ahead breakfast for those hectic mornings.
½ cup Steel Cut Oats
2 ½ cups Filtered Water
2 tablespoons Chia Seeds
½ cup Unsweetened Almond Milk
1 Banana, sliced
¼ cup Walnuts, chopped
¼ cup Unsweetened Shredded Coconut
2 tablespoons Honey
Combine steel cut oats and water into a pot and cook until boiling. Once boiling turn off burner and add chia seeds. Stir until combined, cover and let sit overnight.
In the morning add ½ cup almond milk (more if you want it thinner, less if you want it thicker) and cook until bubbling, stirring occasionally. Note: If you’re adding nut butter, add a spoonful or two at this step.
Once bubbling turn off burner and distribute into bowls.
Top with a beautiful flower, fruit and walnuts. Sprinkle the coconut and drizzle some honey on top. Serve Immediately.
If you don’t want it warm, just skip warming it once you add the almond milk.
Prep Time:At least 6 hours or overnight
Cook Time:8 minutes
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