Greetings, friends! Happy Wednesday to everyone. 🙂 I hope you’re all enjoying the week so far. Today I have an awesome healthy breakfast recipe for you and also a new ARC that I’m reading for this week.
This recipe came to me last night after talking with my friend Nel. We talk about food pretty much on a daily basis and she mentioned making this recipe for breakfast this morning. I was intrigued as soon as I opened the link! It includes five different ways to make overnight oats and I spotted one titled “Chocolate Coconut Overnight Oats” which screamed my name. I mean, any recipe containing chocolate for breakfast is pretty much going down in my book. Check out Nel’s blog this morning to see the one she chose to make–Berries and Cream!
The original link to the recipe from modernhoney.com is HERE.
Chocolate Coconut Overnight Oats:
- ½ cup Rolled Oats
- ⅔ cup Coconut Milk (can use full-fat coconut milk)
- ⅓ cup Greek Yogurt
- 2 Tablespoons Chocolate Peanut Butter or Peanut Butter
- 2 Tablespoons Cocoa Powder
- ½ Tablespoon Chia Seeds
- ½ teaspoon Vanilla Extract
- ⅛ teaspoon Salt
- 1 Tablespoon 100% Real Maple Syrup
- ¼ cup Coconut Flakes
- 2 Tablespoons Chocolate Chunks
- In bowl or jar, stir together oats, milk, yogurt, chia seeds, vanilla, salt, maple syrup, and almond or peanut butter (if using). Tightly cover and refrigerate for at least 5 hours or overnight.
- Add more liquid if desired and top with fresh fruits, nuts, coconut, and spices.
- *I used unsweetened almond and coconut milk. I definitely needed the real maple syrup to sweeten the overnight oats. If using sweetened almond milk, you may not need as much maple syrup.
- *If you use canned full-fat coconut milk, you will need a little more than ⅔ cup of liquid as it is thicker.
- *You can use any type of Greek yogurt from plain to flavored. If using flavored yogurt, you may need less sweetener.
- *The fresh fruit and toppings are added after the oats have been refrigerated overnight.
Here’s what I did:
Before I show you how I made this recipe–which I pretty much followed exactly–I have to show you how I make coconut almond yogurt.
This recipe comes from Lou Corona, who I’ve been following for years. It’s the best recipe I’ve found. I also use his Puradyme LiyfBiotic (multi-strain probiotic powder) to make this yogurt. It’s seems expensive, but it lasts a long time.
The ratio that I use is simple: 2 cups of soaked almonds (24 hours) – 2 cups of Thai coconut meat – 2 cups of coconut water.
Here are some previous links for how I open coconuts.
All you do is blend this up in the Vitamix or other high speed blender until smooth.
Then you add in a teaspoon of the LiyfBiotic powder and blend again.
Add this to a jar and store it on the counter from 3-6 hours depending on how warm it is. If it’s warm it’ll take more like 3 hours. If it’s cold it, it’ll take 6-8 hours. After that time, grab it and store it in the fridge for later use. I’ve had mine in the fridge for 4-5 days and it’s perfectly fine. It doesn’t last long in my fridge because I use it in smoothies and eat it right from the jar. Delish! You can watch Lou make this below and he also shares a few ways to open up Thai coconuts. So easy!
The chocolate that I’m using is a local organic chocolate. I love local goods and this is some of the best dark chocolate I’ve had. You might be thinking that chocolate isn’t truly healthy, but keep reading…
Here are some facts on the health benefits of dark chocolate straight from Dr. Axe.
So for the overnight oats, I followed the recipe and used my own almond milk and yogurt (above). Here’s a link to how I make almond milk below if you need it.
Here are some of the ingredients I used including fresh homemade almond milk and this delicious local organic dark chocolate I talked about above.
All together I added the oats and milk…
Then the yogurt, chia seeds, honey, cocoa powder, vanilla, and salt. I only used 1 TB of cocoa because it’s dutch processed and very dark.
I put a lid on it tightly, shook it, and put it in the fridge overnight.
It basically looked like chocolate milk and very promising. This morning I took it out and put the mixture into a small glass to top with all my fixings. The oats look pretty soft.
At this point, I’m pretty much thinking this looks more like dessert! I added a dollop of chocolate almond butter (made from adding a little dutch cocoa to the almond butter), chopped dark chocolate, and a generous sprinkling of coconut flakes.
This tastes like chocolate pudding. The oats are surprisingly soft. This is definitely a keeper.
-This Week’s Book-
The Dream Daughter
From bestselling author Diane Chamberlain comes an irresistible new novel.
When Caroline Sears receives the news that her unborn baby girl has a heart defect, she is devastated. It is 1970 and there seems to be little that can be done. But her brother-in-law, a physicist, tells her that perhaps there is. Hunter appeared in their lives just a few years before—and his appearance was as mysterious as his past. With no family, no friends, and a background shrouded in secrets, Hunter embraced the Sears family and never looked back.
Now, Hunter is telling her that something can be done about her baby’s heart. Something that will shatter every preconceived notion that Caroline has. Something that will require a kind of strength and courage that Caroline never knew existed. Something that will mean a mind-bending leap of faith on Caroline’s part.
And all for the love of her unborn child.
A rich, genre-spanning, breathtaking novel about one mother’s quest to save her child, unite her family, and believe in the unbelievable. Diane Chamberlain pushes the boundaries of faith and science to deliver a novel that you will never forget.
- Hardcover: 384 pages
- Publisher: St. Martin’s Press (October 2, 2018)
- Language: English
- ISBN-10: 1250087309
- ISBN-13: 978-1250087300