Wednesday, 13 November 2013

Nutty Coconut Overnight Oats

Here is a breakfast option that does not include avocado! Overnight oat recipes are popping up everywhere and I now know why. The soaking makes a delicious creamy and gel-like consistency with the oats and no matter what you soak them in they are divine.

Soaking oats and other grains is very beneficial to their nutritional value as well. It helps enzymes, lactobilli and other organisms to break down and neutralise phytic acid. Phytic acid is contained in the outer layer of all grains. If untreated phytic acid can combine with calcium, magnesium, copper, iron and zinc in the intestinal track and block their absorption. I read about this in an extract from Nourishing Traditions (I have yet to read to read this book but it seems to challenge some interesting beliefs and is on my list!) While this is all true I have also read that the amount of phytic acid in oats is not that much and when we cook them it is even less so, so I wouldn't be overly concerned about soaking your oats every night!

A new obsession in our household is Coyo coconut yoghurt. It is absolutely delicious, you won't believe there is no cream at all. In fact I would say it is more of a cream substitute than a yoghurt substitute and would be perfect as healthy alternative for desserts or cake icings. It really makes this breakfast option something special!

What is also great about this recipe is that it will keep in the fridge for 2 - 3 days so you can prepare a few for your week and then have them as breakfast, an afternoon snack or even a pudding! It's just so versatile :)


4 tablespoons of oats

Almond milk (or any other milk you want to soak the oats the in)

1/4 cup of almonds

1 medjool date (optional)

Chia seeds

1 banana

Cover oats in almond milk and soak in the fridge overnight or for at least 4 hours.

Pulse the almonds and date in a food processor or blender for a few minutes until chopped, don't let it form a flour. Combine the nut mixture with the soaked oats and layer at the bottom of a glass or bowl. Scoop a dollop of yoghurt on top and layer sliced bananas. Enjoy immediately or leave in the fridge for later!