Overnight oats are easily one of life’s greatest mysteries. Think about it: oatmeal has been a #basic staple in the human diet for +/- a thousand years (I actually have been Googling “origins of oatmeal” for the last hour with no luck, so sorry to any oatmeal historians for misquoting facts here), and yet, some trendy geniuses found a way to make oatmeal hip and cool and yuppie again by throwing it in a mason jar. It’s a beautiful testament to the power of marketing.
The inspiration from this recipe came from the half-full carton of coconut milk I had leftover in my fridge from the Coconut Chicken Curry I made two weeks ago. I love using coconut milk in recipes and coffee, but I always run into trouble because I only ever really need a splash here and a splash there. As a result, I end up with a ton of wasted milk.
This week, I decided to experiment with a few new coconut milk recipes so I can stop feeling guilty when I open my fridge. I made these overnight oats and poured the rest of the coconut milk into ice cube trays, which are currently chilling in my fridge awaiting my next breakfast smoothie.
I was feeling strawberries this week, but overnight oats are super versatile. What do you like to add to them?
Strawberries & Cream Overnight Oats
Serving Size: 1
Cost Per Serving: $2-3
- 1/4 cup gluten-free oats
- 1/2 cup coconut milk
- 1 scoop vanilla protein powder
- 1 tbsp chia seeds
- 1 tsp almond butter
- 1/4 cup chopped strawberries
- 1 tsp honey or agave
- Add all ingredients to the mason jar. Mix thoroughly with a spoon.
- Chill overnight and enjoy the next morning!