Sweet and tart blackberries are simmered with coconut milk and cinnamon and served with hearty overnight oats in this easy, make-ahead breakfast for two.
Cuisine dairy-free, gluten-free, vegan
Prep Time 20minutes
Cook Time 25minutes
Total Time 8hours45minutes
Author Stephanie McKercher, RDN
pint-size jars with lids
½cupSo Delicious Unsweetened Vanilla Coconutmilk
1teaspoongrated lemon peel(optional)
Salt to taste
2cupsSo Delicious Unsweetened Vanilla Coconutmilk
2tablespoonsunsweetened coconut flakes,toasted if desired (optional)
2tablespoonsslivered almonds,toasted if desired (optional)
Additional blackberries for garnish(optional)
Prepare the blackberries:
Heat coconutmilk, blackberries, lemon peel, lemon juice, maple syrup, cinnamon, and salt in a saucepan. Bring to a simmer and cook over low-medium heat for 20 minutes, stirring occasionally, or until reduced. Remove from heat and allow to cool 5 minutes.
Prepare the overnight oats:
In the meantime, divide oats, chia seeds, and coconutmilk between two pint-size jars with lids. Cover and shake to mix. Uncover the jars and divide the cooked blackberry mixture between them. Stir gently once or twice to swirl the blackberries into the oat mixture. Cover and refrigerate overnight. Top with coconut flakes, slivered almonds, and additional blackberries immediately before serving if desired (see note). Store in the refrigerator for up to 5 days.
To toast coconut and almonds: Preheat oven to 350 degrees Fahrenheit and spread almonds and coconut in a single layer on a lined baking sheet. Bake 5 minutes or until golden. Store in an airtight container for up to 1 month. It’s okay to add the toasted coconut and almonds before refrigerating the overnight oats if you don’t mind that they’ll soften in the jars. To maintain the crunchy texture of the almonds and coconut, add them immediately before serving. Recipe as written creates overnight oats that are on the liquidy side, which I prefer. Use less coconutmilk (about ¾ cup per jar) if you prefer thicker overnight oats.Substitute frozen blackberries for fresh if desired.
This recipe originally appeared on GratefulGrazer.com.