It’s gray and rainy outside. Ya know, one of those days when I wear my “waterproof” Target boots and come home with squishy, wet socks.
In about a week, lots of us college kids will say goodbye to finals and rain and hello to hot sun and poolside piña coladas.
I hate to burst your bubble but that’s still a week away. So let’s use breakfast as an excuse to prepare for the many coconutty, sugary, who-cares-how-many-calories drinks to come (in a healthy, not so sugary, not-too-many-calories kind of way).
- 1/3 cup rolled oats
- 1/3 cup lite coconut milk (from a can)
- 2/3 cup almond milk
- 1 ripe banana, sliced
- 1 tbsp unsweetened coconut
- 1.5 tbsp chia seeds
- 1/2 tsp vanilla extract
- dash of stevia (or sugar) to taste
- walnuts to garnish (optional)
In a small bowl, combine all ingredients. Don’t leave out the chia seeds–not only are they a great source of omega-3’s, fiber and protein, but they also are neccesary to soak up the liquid and give a creamy texture.
Cover with saran wrap/tin foil and place in the fridge overnight (or for a few hours). In the morning, you will have perfectly delicious, creamy oatmeal that is ready to eat. No cooking required! Overnight oats are not meant to be eaten warm, but I like to let mine sit at room temperature for a while before eating. Alternately, you can heat them in the microwave for a minute until warm.
The banana gives this oatmeal wonderful natural sweetness, but feel free to add stevia/sugar if desired. I was so pleasantly surprised at how authentically coconutty this tasted. It’s rich, creamy, sweet and indulgent without the caloric price tag.
“If you like piña coladas,
and getting caught in the rain.
If you’re not into health food,
and you have half a brain….”
I’m two for four this week.
Pretty sure I’ll have the last two covered by next week.