They say breakfast is the most important meal of the day, but it’s not one I eat at home. I’m always in a rush after trying on four different outfits, trying to achieve the perfect cat-eye and fighting with my hair-dryer that sounds like it ate something and is still trying to choke it up.
So, after all that, there isn’t a whole lot of time left to whip up one of my favourite brunch recipes. Overnight oats are the grab-and-go solution that helps get me through to lunch without eating my own arm.
This recipe is easy to whip up the night before or over the weekend. You can use your favourite frozen berry blend. I used a one with a mix of blueberries, strawberries, raspberries and sour cherries.
If you want to make this recipe vegan, you can swap out the honey in the overnight oats for maple syrup.
I love that this recipe yields enough to make it through the better part of the week without having to come up with a new breakfast solution. If you’re looking for more variety, you can always freeze any remaining jam and thaw it out later. I think it the jam would work well heaped on top of pancakes/waffles or even on ice cream, #YOLO.
This dish is a delicious and healthful to start your day and is perfect for anyone on the run.
Coconut Overnight Oats with Berry Jam
This grab-and-go breakfast is the perfect solution for busy mornings. These coconut overnight oats with berry jam are equal parts, healthful, tasty and easy.
- 3 cups frozen mixed berries
- 1/4 cup pure maple syrup
- pinch sea salt
- 3 tbsp chia seeds
- 1 tbsp lemon juice freshly squeezed
- 1 can coconut milk
- 1 cup rolled oats
- 3 tbsp chia seeds
- 1 tbsp honey
- 1/2 tsp ground cardamom
- 1 banana, sliced for topping
In a medium pot, stir together the berries and maple syrup. Add a pinch of salt. Simmer over medium-high heat for 8-10 minutes until softened. Expect the berries to sweat a fair bit during this time, it's steamy in there.
Add the chia seeds and stir to combine. Continue simmering and stirring frequently (turn down the heat as necessary to prevent sticking) about 5-10 minutes longer, until most of the water cooks off and the jam is thickened.
Remove from heat and stir in lemon juice. Transfer the whole lot to a bowl and into the fridge, uncovered, until completely cool, at least two hours.
In a medium container stir together an entire can of coconut milk, oats, chia seeds, honey and cardamom until combined. Cover and chill for 1-2 hours, or overnight. The oats will soften and the mixture will thicken. Mix it up to combine before using.
Layer the mixed berry jam, overnight oats and sliced banana into small jars. Secure lids or cover with plastic wrap. The leftovers will keep in the fridge for up to 3-4 days. The jam will keep in an air-tight container in the fridge for up to 2 weeks. You can also freeze any leftover jam in freezer bags and thaw it for later use.
I made this recipe a few times – it is delicious. A great breakfast.