I think I may be the last person on Earth to jump on the overnight oats bandwagon. We were on a low carb and grain-free diet when I first started seeing pictures of it on other people’s blogs. So, I didn’t even consider trying it until just recently. Wow, I totally get why people like it so much. It’s so easy and breakfast is ready to go when you wake up. It’s not something we’ll eat a ton of, but it’s nice to have another option besides eggs.
I got the basic formula off of a couple of blogs and went to work creating my own overnight oats recipe. This one features full fat coconut milk, greek yogurt and raw liquid honey as a sweetener. I love the little something extra that the cinnamon adds. By the way, cinnamon and bananas are amazing together. We used to buy these ice cream pops at Whole Foods, and my favorite flavor ended up being the banana cinnamon one.
In the past, oatmeal never kept me satisfied for hardly any time at all. Seriously, I’d be hungry like an hour later. Eating them this way keeps me satisfied until lunch time.
Note: I recently tried Trader Joe’s canned coconut milk, but I really wasn’t a fan of it. The Native Forest brand is thick and tasty, but has guar gum in it. 🙁 The Natural Value brand is my preferred brand. It tastes good, comes in a BPA-free can and has no guar gum in it.
- 1/2 cup full fat coconut milk
- 1/2 cup whole-milk Greek yogurt
- 1/2 cup old-fashioned oats
- 1/8 tsp cinnamon
- raw liquid honey to taste
- Optional add-ins:
- sliced almonds
- chopped walnuts
- coconut flakes
The night before: mix all of the ingredients together, cover and place into the fridge.
To serve: Stir the mixture together again, then top with banana slices and add more honey if desired.