I love overnight oats, and this has to be one of my favourite breakfast recipes. It can be so easily adapted to use whatever fruits I happen to have in my fridge, or what's currently in season. It's also very comforting to know I have a healthy, tasty breakfast ready and waiting for me in the morning, when I'm inevitably in a rush!
I've made this recipe using coconut kefir, which is a new obsession of mine. I'm all for anything that's good for your gut health, and this breakfast contains billions of live bacteria. It also makes for the creamiest oats ever, and takes this classic breakfast to whole other level of yumminess.
Here, I've used COCOS strawberry flavoured kefir, but they do a plain version if you prefer – or, if you're in the mood, you can make your own! If you're using plain, adding vanilla, cinnamon or cacao powder makes a tasty addition.
I've also kept the oats themselves simple, adding a few nuts and seeds upon serving, but you can, of course, top this with whatever takes your fancy.
For the overnight oats
1 cup rolled oats – I used Rude Health Sprouted Porridge Oats
1 cup coconut kefir – I used COCOS Strawberry Kefir
1 cup fresh coconut milk, from the chiller (not tinned)
1 cup strawberries, thickly sliced
Juice of half a lemon
1 tbsp maple syrup
Extra splash coconut milk (optional)
½ cup raw almonds, chopped
1 tbsp chia seeds
A few small mint leaves
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