Overnight oats are a great way to prep a healthy breakfast in advance. They’re also a really versatile meal since they’re perfect for pre/post-workout energy or healthy snacking.
Another bonus?
You can really throw whatever you want into them! I’m a sucker for a “kitchen sink” recipe that lets you use ingredients that you have on-hand versus running from store to store trying to find specialty ingredients for a difficult recipes.
This coconut-chia version is quick, easy, and delicious. The end result is a dessert-like dish that’s tasty all day – From breakfast to dessert.
Ingredients: {1 Serving}
- 1/4 Cup Oats {I use Bob’s Red Mill Rolled Oats}
- 2 Teaspoons of chia seeds {Again, I use Bob’s Red Mill Chia Seeds}
- 1 Tablespoon of shredded or flaked coconut
- 1/2 Cup of Zico coconut water
Directions:
- Combine dry ingredients
- Add coconut water
- Stick in the fridge overnight
- Eat cold or heat it up – And enjoy!
Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:
Coconut Vegetables // Farmer’s Market Fare // Vegetable Lasagna // Super Charge Me Cookies // Mac n’ Cheese // Energy Bites // Sunday Preparation // Hemp Salad // Tuscan Baked Quinoa // Spicy Peanut Stirfry // Mini Polenta Pizzas // Indian Feast // Healthy Treats // Bacon Deviled Eggs // Vegan Gluten-Free Pizza // Peanut Butter Cookies // Soft Serve Ice Cream // Coconut Cookie Cake // Gluten-Free Protein Cake // Vegan Chocolate Cheesecake // Peanut Butter Banana Cookies // Gluten-Free Sweet Potato Muffins // Pumpkin Chocolate Chip Bars // Pumpkin Biscuits // Coconut Cashew Cookies //Banana Bread Macaroons // Crackling Cauliflower // Raw Salted Caramel Chocolate Pecan Torte // Vegan Ice Cream // Gluten-Free Vegan Cinnamon Blondies // Infused Water // Protein Smoothie // Stir Fry // Healthy Protein Snacks // Homemade Larabars // Vegan Buddha Bowl // Butternut Squash Mac n’ Cheese // Tomato & Bean Salad // Peanut Butter Cookies // Vegan Snowball Cookies
