I’m definitely not a health nut. One look at the candy corner in our kitchen and overflow of baked goods in our freezer exposes my love for sugar and carbs. (Yes, we have an entire section in the house devoted to my stash of gummies, chocolates and other sweet treats.) But after picking up a jar of coconut oil and some chia seeds for the first time, I’m starting to feel an eensy bit like a superfood freak.
My foray into cooking with these hippie ingredients started with the purchase of my newest cookbook, Whole-Grain Mornings by Megan Gordon. I wanted to make her hazelnut and cacao nib granola, which required one half cup of coconut oil. I could have used a substitute, which I’m apt to do, but chose to recreate the recipe to a tee. After all, Megan is a granola queen.
A week or so later, I overheard my coworker raving about chia seeds. I was curious, so picked up a small container (literally a few tablespoons) on a recent trip to Whole Foods. I had no idea what I would do with it until a recipe for overnight oatmeal caught my eye. I love oats – I eat a bowl every morning and evening. But I tend to always prepare it the same way – in the microwave for speed and convenience. This no-cook method seemed just as easy.
While this recipe takes minutes to prepare, you have to let the mixture chill for at least four hours and preferably overnight – so plan ahead. When you’re ready to dig in, top the oatmeal with some fresh fruit, granola or nuts for a delicious and filling breakfast, midday snack or dessert.
Recipe adapted from The Fresh Find.
- ½ cup rolled oats
- ½ cup vanilla soy milk (see notes)
- ½ cup Greek yogurt
- 2 teaspoons chia seeds
- 2 teaspoons honey
- fresh fruit, granola, nuts (for topping, optional)
- Combine the oats, soy milk, yogurt, chia seeds and honey in a glass jar with a lid. Tighten the lid and shake well.
- Place the jar in the refrigerator for at least 4 hours and up to 2 days.
- When ready to serve, top with fruit, granola or nuts, if desired.
