No time to make breakfast in the morning? No problem. Stir together a bowl of overnight oats the night before and you’ve got a healthy head start on the day.
Here’s a recipe for vegan overnight oatmeal made with toasted oats, coconut milk, pure maple syrup, cinnamon and chia seeds. The oats soften in the fridge overnight, and are best eaten cold with a generous topping of fresh fruit and hemp seeds.
Coconut Milk Overnight Oats Recipe (vegan)
1/4 cup old fashioned oats, toasted*
1 teaspoon chia seeds
1/8 teaspoon ground cinnamon
few grains fine sea salt
1/4 cup full fat coconut milk
1/4 cup water or nut milk (almond or cashew)
1 teaspoon pure maple syrup
1 fresh ripe peach, cut up
1 to 2 teaspoons shelled hemp seeds
In a small bowl, combine oats, chia seeds, cinnamon and salt. Add coconut milk, water and maple syrup; stir well. Cover and refrigerate overnight to allow oats to absorb liquid and soften. Stir well before eating; top with peaches and hemp seeds.
Makes 1 serving
*I prefer using toasted oats when making overnight oatmeal. To toast oats, heat oven to 350 degrees F. Spread 2 cups old fashioned oats on a large rimmed baking pan. Bake 5 minutes; stir. Bake 5 to 8 minutes more until oats are lightly toasted. Cool completely. Store toasted oats in an airtight container at room temperature.
-The recipe is easily doubled or tripled. Overnight oats will keep up to 2 days.
-The oatmeal mixture is very lightly sweetened, and the fruit topping is important to the overall flavor. If you prefer sweeter oatmeal, drizzle with additional maple syrup before eating.
-If peaches aren’t in season, top with your favorite fruit like mixed berries, banana or mango.
-For a grab and go breakfast, assemble in a small mason jar with a tight fitting lid.More delicious ways to make overnight oatmeal!
Kefir Overnight Oats
Blueberry Fig Overnight Oatmeal from Bourbon and Honey