Not only do I love the creaminess of coconut milk, but I also love it’s mild and naturally sweet taste. Why hadn’t I thought of using it before to make some overnight oats?! This way, I knew I could enjoy a breakfast with a mildly sweet taste, and rich, creamy texture. To add some extra flavour, I also stirred in some ground vanilla. I use this in almost all of my recipes, as it is one of the most reliable sources of vanilla you can get. I never realised before just how bad some vanilla extracts are. So many are packed full of sugar with only trace amounts of actual vanilla! Using the pod itself is my favourite way to get a vanilla hit. This can be quite costly to do, so luckily I found a much more affordable source to do so! If you live in the UK, you can quite easily get hold of a vanilla grinder in most supermarkets. Not only is it cheaper, but I can honestly tell you it lasts forever! I’ve been using mine nearly every day for almost 2 months now, and I still have half left. This way, you can enjoy the luxurious, natural taste of vanilla as much as you like! Nothing beats seeing the little black speckles of vanilla in your favourite dishes, and it certainly beats the standard clear runny extracts! But, back to my recipe, this makes a filling, small and delicious portion of coconut overnight oats that you can enjoy for breakfast, or even a snack!
coconut overnight oats
1/4 cup (30g) rolled oats
1/2 cup (125ml) pouring coconut milk
1/4 cup (25g) desiccated coconut – I used Coconut Merchant
Ground vanilla, to taste
1. Add all of your ingredients into a jar. Stir until well mixed, and then cover. Place in the fridge and leave overnight, or for at least 5 hours, so that the oats can soak. Eat out of the jar, or pour into a bowl to serve. Delicious! You could try topping this with fruit, or extra coconut.