Oh, overnight oats. You’re probably going to think that I’m a sheep for posting an overnight oats recipe—I admit, I got the idea from the other healthy living bloggers. I think it started with Julie’s blog. Then Sarah’s blog introduced me to the concept of oats in a jar and—tah-dah! I finally had a way to use up all the peanut butter in jars without having to scrape it all off. Genius if you ask me. And then I found Erika’s blog where she makes no bones about how addicted she is to overnight oat breakfasts.
I LOVE overnight oats. Before healthy living blogs, I believe I knew it as Bircher muesli. Bircher muesli is like dry muesli except that you soak it in milk and yogurt overnight before adding your toppings in the morning: berries, nuts, grated apple. It’s essentially the same thing as overnight oats. America = overnight oats. Europe = Bircher muesli. Am I right here? Just my guess.
Anyway, I’ve eaten this breakfast so many times I can’t count. If you’re in a hurry in the morning and you don’t want to be cooking anything for breakfast, I highly recommend you try overnight oats. It’s like oatmeal but without the fuss of cooking it (and cleanup)! It’s especially good in the summer months when you think it’s too hot for oatmeal. Although I’m not one to eat only cold foods in the summer and hot foods in the winter (hello, I live in Florida), I have to admit there’s nothing that will raise the body’s temperature as much as hot oatmeal and coffee. It can be a bit too much especially if you like to eat outside like I do.
So without further ado, let me introduce you to the first recipe of overnight oats on Visa Runner! And it’s a good one. This recipe yields the serving size that I need to have enough energy until lunch time but you can easily change the measurements depending on your appetite.
Raspberry-Coconut Overnight Oats with Chocolate Shavings
- 2/3 c. dry oats
- 2/3 c. raspberry-flavored Greek yogurt (I like Chobani—there’s the sheep again)
- 2/3 c. milk of your choice (cow’s milk has more protein and calories so it will keep you full longer than almond or soy milk)
- 2 tsp. chia seeds
- 2 tbsp. shredded unsweetened coconut
- Lots of raspberries (at least 1/2 c. for me!)
- The night before, mix everything together except for the chocolate.
- In the morning, microwave the bowl for about 20 seconds (I like it a bit warmed up but of course you could eat it out of the fridge!). Then grate a square of dark chocolate over the bowl. The darker the chocolate the better. Sprinkle with some cinnamon.
Enjoy with a cup of hot or iced coffee. Lately I’ve been pairing my bowl with a cup of freshly-brewed Eight O’Clock caramel macchiato coffee. So good.
You can also replace the dark chocolate shavings with some chocolat-ey spread like Nutella (or leftover chocolate frosting—it works!) or some chocolate/peanut butter spread I often read about on other blogs. I’ve also made this as “oats in a jar” which added peanut butter to the mix.
Hey, the possibilities are endless.
About the main photo: Make no mistake, there are lots of raspberries hidden unerneath all that oaty goodness. I topped my bowl that morning with my homemade maple-pecan pumpkin granola (recipe to follow soon, of course) for a crunchy boost.