I shared my usual weekly musings on Facebook, which is probably what led you to this post. As promised, here’s the recipe for the “Almond Joy overnight oats” that I tried for the first time ever this weekend. The original inspiration is from Kristina LaRue, of Love and Zest (you can refer to her recipe for a smaller, one-serving portion). I adapted the ingredient portions to make it fit my eating habits (BIG BREAKFAST GANG); this is the equivalent of doubling most of the ingredients based on my personal taste preferences.
This recipe was BRAND NEW to me — let me know if you’ve got other amazing overnight oats recipes I should be trying!
One serving, based on my “calculations”:
– 1 cup raw old fashioned oats
– 2 tablespoons chia seeds
– 3 medjool dates, pitted and diced
– ½ teaspoon almond extract
– 2 tablespoons coconut cream
– 1 cup coconut water (everyone has their preferences; Kristina used ZICO, which I have yet to try… and I used Vita Coco, because I’m familiar with it and love the taste.)
– 1 tablespoon dark chocolate chips (for toppings, optional)
– 1 tablespoon sliced raw almonds (for toppings, optional)
– 1 tablespoon unsweetened coconut flakes (for toppings, optional)
1. In a mason jar, add oats, chia seeds, date, almond extract, coconut cream, and coconut water. Tighten the lid on the mason jar and give it a shake.
2. Place in refrigerator overnight. In the morning, top with chocolate chips, almonds, and coconut flakes. (I say toppings are optional, because I enjoyed the first few bites at work this morning, forgetting I had packed the goodies for my toppings! They were a welcome addition, and tasted great!)
Note: Overnight oats can be enjoyed chilled right out of the fridge or if you prefer a warm bowl of oats, heat in the microwave for about 20 seconds.