Overnight oatmeal, soaked oats, muesli....all of these are more or less the same thing. Take a scoop of rolled oats, add some liquid, maybe a few other treats like nuts, nut butter, seeds, or dried fruit, stir the whole thing together, allow it to sit overnight, and voila! wake up to a yummy morning treat.
These sorts of breakfasts can be a life-saver when you are finding yourself always running a bit late in the morning. Assemble the whole thing in a cute little jar- I am partial to Weck jars because they stack and store so well- and it makes breakfast so fun and glamorous. I have made too many variations of this sort of breakfast to count, but I am finally getting around to featuring one here on the blog.
This one is exceptionally pretty with toasted coconut, bright pistachios, and rosy raspberries. I use homemade coconut milk and homemade almond milk to bind this all together, but nearly any milk (diary or non-dairy) would work. I just love the rich flavor and silky texture that the coconut milk gives- almost like rice pudding. It also makes for a bit more of a filling breakfast.
If you have never tried overnight oats, give this a try. If you find you would like them a little runnier, add more coconut milk. If you would like them a little stiffer, reduce the amount. Really, it is that simple. I love the chewy texture that large flaked coconut gives to this bowl, but you can use the smaller unsweetened shredded coconut if that is what you have on hand.
And one final note about soaking oats. Whatever fresh fruit you choose to add, do it right before serving. The fruit retains its juiciness and brightness best this way. If using jam, feel free to swirl that right into the oats when you prepare them.
Soaked Coconut Oats with Pistachios and Raspberries
2/3 cup rolled oats
2/3 cup coconut milk
1/3 cup almond milk or other milk of choice
1-2 tablespoons honey, depending on desired level of sweetness (maple syrup if vegan)
pinch of salt
3 tablespoons chopped pistachios (I prefer raw, but unsalted roasted work too)
3 tablespoons flaked or shredded unsweetened coconut, toasted
1/2 cup fresh raspberries, washed and drained
Combine all ingredients except raspberries in a bowl. You can reserve a bit of the coconut and pistachios for garnishing after soaking. Divide the mixture into two jars if you would like single servings or in another lidded container. Place in the refrigerator and allow to sit overnight or for at least 8 hours. Top with raspberries before eating. Enjoy! Serves 2.