Makes 4 servings
I love a hot bowl of oatmeal once the weather turns cold, but until then, I’ll be enjoying overnight oats. It’s a super versatile recipe that can be as hearty or light as you want it. This satisfying breakfast-in-a-jar helps us get out of the door on time in the morning. Plus, it’s a wonderful thing to open your refrigerator in the morning and suddenly remember that breakfast is already taken care of! Once you have the oat and milk (or milk alternative) base, you can top it with nearly anything you like. I love the way the dragonfruit and wild blueberries combine to create a vivid and super cool tie-dye effect to the whole jar. Your kids won’t believe the color is all-natural! Note: Use gluten-free oats to make this GF.
Ingredients:
1/2 cup shredded unsweetened coconut, divided
11/2 cups gluten-free old-fashioned oats
1⁄4 cup chia seeds
pinch of salt
2 cups milk, or non-dairy alternative
1 tablespoon, plus 2 teaspoons pure maple syrup, divided
1 (3.5-ounce) packet frozen dragon fruit puree, thawed
1 cup frozen wild blueberries or fresh blueberries
Preparation:
- Preheat oven or toaster oven to 325°F. Spread ¼ cup of the coconut out on a lined baking sheet and bake for 5 minutes, until golden. Let cool.
- Place the oats, chia seeds, salt and remaining coconut in a bowl. Mix well and transfer ½ cup to each of 4 Mason jars or other lidded containers.
- In a liquid measuring cup, whisk the milk together with 1 tablespoon of the maple syrup. Pour ½ cup of the milk over the oats in each jar.
- Spoon a little more than 1 tablespoon of the dragonfruit puree over the oats in each of the 4 jars. Top with ¼ cup of frozen wild blueberries and a tablespoon of the toasted coconut. Drizzle each jar with ½ teaspoon of the remaining maple syrup.
- Cover and refrigerate overnight. Stir and enjoy!