You must be Coconut Dreaming

Okay, I'm about to admit something big, here. You ready?

This recipe idea isn't mine. 

Try as I might, I cannot entirely lay claim to this little piece of genius. But Angela Liddon sure can. (Darn her and those innovative baking skills). 

The basic recipe that I'm about to share comes from her phenomenal blog, Oh She Glows. Angela is essentially the Vegan Superwoman, armed with whole grains, bananas, and an oven mitt of gold. Ha, yeah... she's that good. 

Anyways, apparently I've been missing out BIG TIME on this one. While I was sittin' pretty with the Quaker man, a culture of devout Overnight Oaties were capitalizing on the deliciousness of a make-it-ahead breakfast. Without me. 

Sure, I've had my fair share of hearty cereals. But Overnight Oats? Excuse me, what?

In case you were sitting next to me under that damn rock, overnight oats involve zero cooking, complement almost any sweet flavoring, and can be topped with whatever treats your crazy heart desires. They don't require any prep time in the morning, either, so on-the-go breakfasts become almost too easy. Basically, they make packaged oatmeal look like dust in a bag. And you, my friends, deserve much better. 

More specifically, overnight oats are a combination of regular oats, a liquid (like soy milk, almond milk, moo milk, or water), chia seeds, banana, and fun add-ins. I've never worked with chia seeds before, but like Overnight Oats, they're a sort of super health food phenomenon. When added to the mix, they transform your typical oatmeal into a thick, fluffy, and filling cereal that practically doubles in size by morning. Click on that link to learn more.  

You know you want to take a bite. 

When I found Reduced Sugar Maple & Brown Sugar Quaker Oats, I thought I'd hit a gold mine. 

Then I discovered Kashi Go Lean cereal. With 13 grams of protein per serving, I literally thought I was set for life. 

Finally, I settled on Hodgon's Multigrain Oatmeal, and was convinced I'd reached breakfast nirvana. 

And then out of no where, these Vegan Overnight Oats rocked my world. 

Yes, they're cold. Sure, they're vegan. And yeah, they're "healthy." But the fact that you can mix in any flavor (be it coconut, almond, vanilla, or cocoa), then top it with any fruit, nut butters, syrup or chocolate? The possibilities are endless. This is definitely one breakfast that I'll be leaping out of bed for.

To put my own spin on Angela's basic recipe, I made a Coconut Version.  It was divine. 

Vegan Coconut Overnight Oats

Adapted from Oh She Glows Vegan Overnight Oats

Makes 2 servings

[1/2] cup oats

[1] cup almond milk (or coconut milk, water, etc.)

[2] tbsp chia seeds

[1] medium banana, mashed

[1/4] tsp vanilla extract

[1/4] tsp coconut extract

pinch of salt 

Each serving topped with:

[2] tsp coconut butter, melted for 30 seconds

[1] tsp unsweetened coconut flakes 

In a medium bowl, use a fork to combine oats, almond milk, chia seeds, mashed banana, flavorings and a small pinch of salt. Cover and set aside in the fridge until morning. 

When you wake up, excited like a kid on Christmas morning, uncover your oats and top with the melted coconut butter and flakes. 

Pinch yourself. You're not dreaming. Cold oatmeal really is tasting that delectable. 

Calories: 235

Fat: 9

Fiber: 6

Protein: 7

Coconut