I know I’m late to this party, but until a month ago, I had never tried overnight oats. Oh, I heard people raving about them – how quick they are to prep the night before, how easy it is to switch up the flavours. But I was firmly planted in my green-smoothie-breakfast. That was, until the motor died on our Blendtec, and we were without its pulverizing force while waiting for a replacement to come in the mail. FYI, when this company says it offers an unlimited 7-year warranty, they really mean it!
I need something in my tummy in the mornings, and we had a bag of Rogers Steel-cut Porridge Oats in our pantry that have been staring me down for quite some time. Finally, I decided to bite the bullet and try this overnight-oat thing – and you know what? I’m officially on board!
This recipe is nourishing, full of fibre, and loaded with heart-healthy and antioxidant-promoting ingredients. It’s really a powerhouse of a breakfast and can easily be modified, depending on what’s in your cupboards. I’ve been eating this often during the week and it totally hits the spot. It should go without saying, but if you’re gluten-free, make sure you choose a certified gluten-free oat blend. If you’re vegan, use a non-dairy milk. Otherwise, the sky’s the limit 🙂
In case you haven’t heard me lamenting over the very wet, very grey autumn we’ve had on the west coast, I’ll say it again: this autumn feels gloomier than most. It’s a good thing that one day of blue sky (which we had the on Monday this week), can generally elevate my spirit for a few days 🙂
Another way I get through these dreary months is by filling our fridge with tonnes of citrus fruit. How can a person feel glum, after biting into a ripe orange, or tasting the juicy crunch of a little pomegranate aril! I think that’s why this version of Pomegranate and Coconut overnight oats is hitting the spot for me at the moment. If I’m feeling decadent, I’ll throw in some chopped walnuts, for a bit of extra crunch, too. And, with a good cup of coffee, it’s perfect.
So if your breakfast is needing a change-up, or you’ve never tried this type of oatmeal before, give this Pomegranate and Coconut Overnight Oats recipe a try. Hopefully it boosts your morning, like it does mine 🙂
- ½ cup large-flake oats (I used the Roger's Steel Cut Oat Porridge blend)
- 1 tsp chia seeds
- ½ tsp ground cinnamon
- 2 tbsp pomegranate arils
- 1 tbsp unsweetened large-flake coconut
- 1 tbsp walnut pieces, broken up into small pieces (optional)
- 1 tsp pure maple syrup
- ½ cup milk (dairy or non-dairy)
- In a 250 mL glass mason jar (with a lid), combine the oats, chia seeds, ground cinnamon, pomegranate arils, large-flake coconut and walnuts (if using). Put the lid on, and shake the jar to combine the ingredients.
- Pour in ½ cup of milk of your choice, and 1 tsp of maple syrup. Stir the contents to combine completely.
- Place the lid onto the jar and keep in the fridge for at least 4 hours, preferably overnight.
- In the morning, enjoy cold or at room temperature.
If you like your oatmeal dense, use 1 to 2 tbsp less milk., If you like your oats with a lot of extra liquid, either add more the night before, or top with additional milk when serving.