By now, you all know of my love for overnight oats. They are easy, healthy, delicious, convenient, and filling. Eating a breakfast that encompasses all these qualities is essential for living a healthy lifestyle. There's a reason you have always heard that breakfast is the most important meal of the day. How on earth do you start your day right on an empty stomach? Fill it with the right foods and they will fuel you throughout your day.
You can't go wrong with strawberries and coconut cream. It's the vegan version of strawberries and cream. Yes coconut cream is high in fat and calories. However, if you are eating little to no meat and/or dairy, you are eating much less fat than the average person. Instead of saturated animal fat, you want to make sure you are getting heart healthy fat in your diet. Coconut milk also consists of saturated fat, but it's the type of saturated fat that eaten in moderation helps lower cholesterol and blood pressure.
Start by preparing your strawberries. Wash, trim and slice the strawberries and set aside.
In a bowl, measure out your gluten-free rolled oats, chia seeds, flaxseed meal, maple syrup, and unsweetened almond milk. Stir to combine and set this aside as well.
Now comes the hard part. Take a can of coconut milk—do NOT shake it—open the top, take a spoon or a small ice cream scooper, and remove a few tablespoons of the hard coconut solids that form at the top of the can of coconut milk. And now you have the cream part of the recipe. So difficult, I know. When you don't shake a can of coconut milk, the solid and liquid separate...and that's a good thing. This is the same trick I use for adding to the cream portion of my Raw Carrot Cake Bites recipe. In fact, that is what I am making later today in order to use up the rest of my can of coconut milk.
Now let's build our overnight oats container. I personally like to use shallow jars to store mine in and I always make a double batch to get me through breakfast for a few days. Spread a third of your strawberries as your bottom layer in the jar, as well as half of your oat mixture. Take your few tablespoons (or one scoop) of coconut milk cream and place in the middle.
Now add another third of your strawberries and the rest of your oat mixture. Add theremaining strawberries to the top, close the lid, and place in your refrigerator.
The next morning, take a spoon and stir everything up. The coconut cream is a little hard, but just work it a little with your spoon to break it up. I usually prefer my overnight oats cold and these were delicious that way. However, a lot of people like theirs heated and I have to admit, these were divine warmed up. If you have a metal clasp on your jar, make sure you pour them into a bowl before you microwave (I know, gasp!). I heat mine for 1 1/2 minutes and they were perfect. You could also heat on the stove top, but that kind of defeats the purpose of the ease of overnight oats.
However you choose to eat them, I'm sure these are going to be a new favorite in your household.
As a side note, I wanted to let you know that I won't be posting as regularly as I have in the past. You can still expect to see 1 to 2 new blogs each month, so please know I am not going anywhere! It's going to be a busy spring and summer and I want to start writing a book.
As always, let me know what you think of the recipe and share your favorite variation of overnight oats in the comment section below!
Time: 15 minutes prep, overnight to set
1/2 c. sliced strawberries
1/2 c. gluten-free old fashion oats
2 tsp. chia seeds
2 tsp. ground flaxseeds
3/4 c. unsweetened almond milk
1 tbsp. pure maple syrup
2 tbsp. coconut cream (from an unshaken can of coconut milk)
Prepare your strawberries by washing, trimming and slicing into small bites. Set aside.
In a small bowl, combine your oat base ingredients. Set aside.
In a small jar/container, layer 1/3 of your strawberries and half of your oat base mixture. Open your can of coconut milk and spoon out 2 tablespoons (or one small ice cream scooper worth) of the solidified top of the can of coconut milk. Place this in the middle of your jar, then top with another 1/3 of your strawberries, the rest of your oat base mixture, and finally top with the final 1/3 of your fresh strawberries. Seal your jar/container and place in the refrigerator overnight.
Use a spoon to mix your overnight oats the next morning and breakup the coconut cream, which is still somewhat hard. Just work it for a minute and it will smoothen out. Now you can either eat this cold and on the go, or place in a microwave safe container and heat for 1 1/2 minutes until warm. If you prefer not to use microwaves, gently heat on the stove top in a pan.
Makes 3-4 servings.