Tag Archives: coconut

Kefir Overnight Oats Recipe

Kefir Overnight OatsLet’s be honest, weekday mornings can be tough. If you’re like me your first priority is mainlining coffee, and locating your keys trumps making a healthy breakfast. Since I’m definitely not a morning person, I spend a few minutes in the evening assembling a make-ahead breakfast like overnight oats with kefir and berries.

Have you tried kefir? It’s a cultured dairy product similar to yogurt with a thinner, pourable consistency. It has a tangy flavor and is ultra creamy when you choose kefir made from whole milk. You can drink it straight, whirl it into a smoothie or mix it with cereal. Here I’ve made a version of overnight oats by layering kefir with muesli, berries, toasted coconut and hemp seeds. It’s an easy breakfast that makes for a less hectic morning.Overnight Oats with Kefir
Kefir Overnight Oats Recipe with Berries
1/2 cup organic whole milk plain kefir (I used Lifeway)
1/4 cup muesli or toasted oats (I used Seven Sundays original muesli)
1/2 cup frozen mixed berries, thawed
2 tablespoons toasted coconut flakes
1 teaspoon hemp seeds

Pour kefir into 2 small glasses. Top with muesli; cover and refrigerate overnight. To serve, top with berries, coconut and hemp.

Makes 2 servings

Tips:
-Layering the muesli over the kefir allows the oats to soften slightly while retaining some texture. If you prefer a softer texture, stir the muesli into the kefir before refrigerating overnight.
-Since fresh berries are not in season, I opted to use frozen. It works well to place the frozen berries in the fridge overnight to thaw.
-If desired, drizzle with honey or pure maple syrup to add a touch of sweetness.
-For a grab and go breakfast, assemble in small mason jars with a tight fitting lid.

More easy breakfast recipes:
Coconut Milk Overnight Oats
Kefir Chia Pudding
Pineapple Avocado Kefir Smoothie
Banana Almond Kefir Smoothie
Berry Kefir Smoothie from Eating Clean Recipes

Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips. You can also subscribe to Kingfield Kitchen by email.

Citrus, Cashew and Coconut Yogurt Bowl Recipe

Greek Yogurt Breakfast BowlA few weeks back I shared a recipe for an easy, savory Cashew and Coconut Snack Mix. It’s a simple mix of raw cashews plus coconut flakes toasted in the oven with a sprinkling of ras el hanout Moroccan seasoning. It’s a simple and good snack when eaten by the handful. Surprisingly, it’s even better in a yogurt breakfast bowl. Seriously. Start with plain Greek yogurt and sprinkle with spiced cashews and coconut. Top with a sliced blood orange and drizzle with honey. It’ll be a good morning.
Citrus Yogurt Breakfast Bowl
Citrus, Cashew and Coconut Yogurt Bowl Recipe
3/4 cup plain Greek yogurt (I prefer full fat or 2%)
1 blood orange, peeled and sliced
1/4 cup spiced cashew and coconut snack mix
1 teaspoon honey

Spoon Greek yogurt into a serving bowl. Top with blood orange and the spiced cashew and coconut mix. Drizzle with honey.

Makes 1 yogurt bowl
Cashew and Coconut Yogurt BowlYou might also like:
Savory Greek Yogurt Bowl

Coconut Almond Granola Recipe

Coconut Almond GranolaHomemade granola is the best granola because you can load it up with the good stuff. I love this easy granola recipe because it’s packed with crunchy almonds and toasted coconut. It’s time to say goodbye wimpy granola!

To make the granola, mix oats, almonds and coconut flakes with pure maple syrup and virgin coconut oil. Bake the mixture until browned and crisped. Serve it with a splash of homemade almond milk or try it sprinkled over a yogurt breakfast bowl.

Coconut Almond Granola Recipe
2 cups old-fashioned rolled oats (gluten-free, if needed)
2 cups organic unsweetened coconut flakes
1 cup raw almonds, coarsely chopped
1/4 cup pure maple syrup
2 tablespoons melted virgin coconut oil
1/8 teaspoon kosher salt or fine sea salt

Preheat oven to 300 degrees. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.

In a large bowl, combine oats, coconut flakes and almonds. Drizzle with maple syrup and coconut oil; stir well.

Spread oat mixture in prepared baking sheet; sprinkle with salt. Bake 15 minutes; stir well. Bake 15 minutes more; stir well. Bake 5 to 15 minutes more or until the mixture is toasted and the coconut has browned, stirring every 5 minutes. Cool completely and store in an airtight container.

Makes about 5 cups
Easy Homemade Granola
You might also like:
Chocolate Peanut Butter Granola
Pumpkin Chocolate Chunk Granola
Honey and Dark Chocolate Granola from Bourbon and Honey
Chocolate Hazelnut Granola from Eating Clean Recipes

Spiced Cashew and Coconut Snack Mix Recipe

Roasted Cashews and CoconutI love a good snack mix, especially when it’s crunchy and savory and a touch salty. In short, I love this snack mix! It’s made by tossing raw cashews and coconut flakes with a drizzle of oil and some spices and then roasting until the mix is toasted. To flavor the mix I used ras el hanout, a Moroccan seasoning blend made with spices like cinnamon, cumin, coriander, ginger, paprika and turmeric.

Spiced Cashew and Coconut Snack Mix
1 cup raw whole cashews
1/2 teaspoon olive oil
1 teaspoon ras el hanout Moroccan seasoning blend
1/8 teaspoon kosher salt or fine sea salt
1/2 cup organic coconut flakes (I used Let’s Do Organic)

Heat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Place cashews in a medium bowl; drizzle with olive oil and stir to coat cashews with oil. Sprinkle with ras el hanout seasoning and salt; mix well. Gently stir in coconut flakes.

Spread mixture on prepared pan. Bake 5 minutes; stir. Bake 5 to 7 minutes more until cashews and coconut are toasted. Cool completely.

Makes about 1 1/2 cups

Tip: This makes a small batch, but the recipe can be easily doubled.
Spiced Coconut Cashew SnackOther uses for ras el hanout:
Vegan Fresh Pumpkin Soup
Moroccan Spiced Roasted Vegetables from Eating Clean Recipes