I used to be that kid. You know, the one who hated coconut everything.
You would never know that from the 23 (almost 24. I can’t believe I am that old) year old me. Now, I love coconut flavored everything. I lather myself up with coconut oil every chance I get. I always add coconut milk to my curries. Coconut is usually my number one option for chocolate/ice cream mix ins/skin options. I coconut oil the ends of my hair. Gosh, where would I be without coconut?
And do not even get me started on coconut butter.
But actually, I used to hate coconut with a passion. I might have mentioned this before, but as a kid, I would bargain with some of the adults to trade my Almond Joys and Mounds for “better” candy. My mom would always leave in embarrassment and say, “That is not polite.” But hey, I reasoned that it also isn’t polite to give a kid Mounds when they would rather have a peanut butter cup.
My goodness, I used to be SUCH a fun kid.
Also, please excuse this mess I created. It’s safe to say I am not the most proper when it comes to eating food. When I was REALLY little, we used to live in Arkansas. And, like anywhere else in the south, barbecue was king. Back when I used to eat meat, I was addicted to the stuff. I had (well technically I still do) very strong opinions about what sauces were best. I’ll give you a hint: I love ANYTHING with a ton of vinegar. We used to go to this place (if you are ever in Little Rock, it’s Sim’s BBQ). And kids, let me tell you that the pork sandwiches at this place were amazing. Like jump out of your shirt amazing. Like angel singing your praises amazing.
The thing they do best there is a pulled pork sandwich with cole slaw on white bread. Yes, the white bread is essential. In purely scientific terms, the refined carbs make a perfect vehicle for the sauce. Yes I am that protective of my refined carbs in this case. Or actually of all carbs in general. Who doesn’t love carbs? Witches, most definitely. Anyway, I was that kid who would eat this sandwich from the gods and have the sauce dripping all down my face. I would argue is there any other way to eat BBQ? There was no possible way to get the perfect bite of this sandwich, especially with the bread/sauce combo the texture of a soggy piece of paper. My mother, of course, would beg me to wipe my face.
But I was a little rebel back then. Now I am the ultimate square.
So as you can see, it is no wonder that I still to this day continue to struggle with eating *gracefully*. I mean, it doesn’t mean I have drool and sauce dribbling all down my face like some rabid animal. But let us just say I have had one too many white shirts ruined with a dribble of grease/red sauce/berry juice/salad dressing. That’s right: you name it, and I’ve spilled it. Which is no wonder why this bowl of oats I’m sharing with you today LOOKS the way that it does. But like the sandwich from my youth, I can vouch for this bowl.
When I was in college, I ate these overnight oats for a solid 2 months straight. They were easy to throw in my backpack to head to class. Not to mention they are SOOO darn good. Like eating banana pudding for breakfast. And like any good former Southerner, I’d kill for a good banana pudding. The berry crunch adds a hot mix to the cold oats, which makes them perfect for winter. It also add crunch to the creaminess of the oat. And I don’t know about you, but anything hot and cold/crunchy and smoothed mixed together wins my heart. Cue the Katy Perry throwback.
This is another one of my stupidly simple recipes. This breakfast I have enjoyed while running around like a crazy person working while at the same time trying to start studying for the GRE. I am starting a prep course soon that runs SUPER late, so I need breakfasts that do not take a lot of time to think about and also get me excited to actually wake up in the morning. You know, when you have to go to work and the last thing you want to do is emerge from your covers.
I think the new work from home will be work from bed. What do you think?
15 minPrep Time
3 hrCook Time
3 hr, 15 Total Time
- 1/3 cup rolled oats
- 2 teaspoons chia seeds
- 1/4 teaspoon cinnamon
- 1 tablespoon toasted shredded coconut
- pinch salt
- 1/2 cup light coconut milk (I used the stuff from a can)
- 1/4 cup coconut flavored skyr (dairy) or coconut yogurt (non-dairy)
- drizzle maple syrup
- toppings: sliced strawberries, coconut chips, nut butter, toasted sliced almonds
In a mason jar or container, combine oats, chia seeds, cinnamon, toasted coconut, and salt. Add in coconut milk and coconut yogurt and mix well to blend. Seal container and place in the fridge overnight (or for at least 3 hours). In the morning, top with sliced strawberries, coconut chips, nut butter, and any other toppings your heart desires. EAT
Can Fifth Harmony sponsor this? Please?