Overnight Oat and Chia Porridge with Mango and Coconut

BREAKFAST FOR THE BUSY IN THE NAKED SOUTH. Oatmeal has long been one of my favorite breakfasts. My grandma would regularly make it for me with brown sugar, whole milk, and plenty of butter. It was more like a creamy soup with a scoop of slow-cooked oatmeal drenched in salty, sweet, buttery goodness. This version is a little less indulgent, but just as tasty and comforting. Plus, like many households, mornings are busy around here. So the simpler the breakfast, the better. This soaked oat-and-chia combination is quickly stirred together the night before and popped in the fridge, making breakfast while you sleep. It couldn’t be more perfect for smoothing over hectic mornings.
By | July 09, 2015

About this recipe

*Key Components*

Oats are a fabulous grain for people who are trying to eliminate or reduce gluten in their diet. Even oats that aren’t labeled as “gluten-free” are better tolerated by people with gluten sensitivities. But gluten doesn’t need to be a concern to start incorporating oats into your regular diet. With a high fiber content and unique antioxidant compounds, they are particularly beneficial for heart and digestive health. Soaking the oats, as we do in this recipe, makes them even easier to digest and therefore reap all their rewards.

Chia seeds are becoming more and more popular as the news of their benefits beyond sprouting into adorable “pets” (remember the Chia Pet?) spreads. Firstly, chia is one of the few plant sources to contain all nine essential amino acids, making it a complete protein (a status typically reserved for animal products). They provide plenty of antioxidants, vitamins, minerals, and omega-3s. Like most nuts, seeds, and grains, soaking them helps release all their powers.

Instructions

  1. Combine oats, chia, and almond milk in a small bowl. Cover and refrigerate overnight (8 hours).
  2. Top with mango, coconut milk, syrup, and shredded coconut to taste. Eat. Be happy.

Ingredients

  • ⅓ cup rolled oats
  • 1 tablespoon chia seeds
  • ⅔ cup almond milk (preferably homemade)
  • 1 mango, diced
  • 1-2 tablespoons coconut milk
  • 1-2 tablespoons pure maple syrup (preferably grade B)
  • 1-2 tablespoons shredded unsweetened coconut
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