If you’re a fan of coconut cream pie, you’ll love this genius make-ahead breakfast idea lightly adapted from a recipe in Kat Ashmore’s “Big Bites.” Thickened with tiny, antioxidant-rich chia seeds, these grab-and-go treats arecreamy, filling, refreshing, and packed with nutrients and fiber.A sprinkling of toasted coconut adds crunch. Serves 4. – Susan Puckett
Ingredients
- 1 cup full-fat coconut milk
- 2 cups unsweetened almond milk
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups old-fashioned oats
- 1/3 cup chia seeds
- ¼ teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
- Optional toppings: toasted shredded unsweetened coconut, strawberries, blueberries, peaches, mango, banana, toasted sliced almonds
Instructions
- Have ready four 12- to 16-ounce lidded wide-mouthed glass jars or other containers.
- Shake or stir the coconut milk to blend if the cream and water have separated, then pour 1 cup of the blended coconut milk into a large bowl.
- Add the almond milk, maple syrup, vanilla, oats, chia seeds, salt, and cinnamon. Whisk until thoroughly combined.
- Divide among the jars, cover with lids, and refrigerate overnight. (The oats will keep in the refrigerator up to a week.)
- Serve with coconut or fruit of choice.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.
