I love a breakfast that I don’t have to cook in the morning, although I do a mean scrambled egg. My husband and I semi-recently added more carbs into our diet, lowering our fat intake, which means less eggs for breakfast and more oats. Along came this recipe, which combines oats with coconut milk and toasted coconut (which, if I’m being perfectly honest, I did not have and therefore did not use). It’s really tasty!
The chia seeds in these overnight oats add grayish specks throughout the creamy whiteness, and the whole thing has that somewhat gelatinous quality that chia seeds tend to lend. I know that none of this sounds particularly good, but I only mention it because every time I uncovered the bowl to help myself to a serving, I couldn’t help but think, “Huh, that doesn’t look as great as I remember it being…” and then I would taste it, and be like, “Wow! This is incredible!” So full disclosure.
Like I said, I left the toasted coconut out, but I would definitely use it if I had it. Also, if you happen to have a quality or special almond butter, now would be the time to pull it out, because it has a chance to shine here! I loved the roastiness of the almond butter with the creamy coconutty oats.
Also, I made mine vegan, with coconut yogurt, with great success. I also used half coconut milk and half almond, to cut the richness just a little.