I’m dubbing this the breakfast of the summer.
These overnight oats are by far my most favorite way to use oats in my kitchen right now. They even beat out the monster cookies I made recently (recipe coming soon) and the triple chocolate brownie batter overnight oats version I made prior to this.
I pretty much want to eat it every single day.
See, when it comes to breakfast, recently, I want something simple. And there’s nothing more simple than prepping it the night before. I also want something cold. Because you know this summer heat has me wanting anything cool. And then allowing all those delicious flavors to meld together overnight makes every bite taste like summer. Because, well, you know coconut = summer. At least in my mind. And this is chock-full of coconut. Lots and lots of coconut.
And I’m not complaining.
To be honest, the first time I heard about overnight oats, my first thought was “no stinking way”. There was no way I was going to eat uncooked oats. Cold.
But, I am so so so glad that I tried it. Because I loved it. And now I can share this deliciousness with you.
Crazy Coconut Overnight Oats
- 2 c. old fashioned oats
- 1/2 c. vanilla protein powder
- 1/2 c. unsweetened shredded coconut
- 1/2 c. coconut sugar
- 1 tsp. coconut extract
- 1 c. whole milk plain Greek yogurt
- 2 c. coconut almond milk
- Mix all ingredients together in a bowl. Divide evenly amongst four containers (I used mason jars). Place in refrigerate for at least an hour, or until oats have absorbed all of the liquid. Keep refrigerated until ready to serve.