Starbucks Strawberry Coconut Overnight Oats
I started picking up these overnight oats from Starbucks when I started my job at the hospital because I would wake up at 5am and couldn’t eat anything heavy. These were perfect for a light but also nourishing breakfast to power me through until lunch. I never have been an oatmeal or overnight oats fan but I fell in love with this creamy coconut concoction.
It gets pretty expensive when you buy Starbucks every day so I was determined to replicate this at home. I tried this with light coconut milk and the end product was too watery and did not give the oats the coconut flavor I was looking for, so stick with regular coconut milk. I also prefer to buy un-toasted coconut chips and lightly toast them on a hot skillet myself. (un-toasted coconut chips are also delicious without tampering, you can try both ways and decide for yourself). Prep this on Sunday for breakfasts for the entire week! This recipe does include a cooking component due to the quinoa but it is worth it! I like to keep the oats and stewed strawberries separate but it also works great if you layer the strawberries and oats and add almonds and coconuts when you are ready to eat.
This is a great option for those of you who are vegan or cutting out dairy. It created a coconut obsession in my house and I hope it does for you too! If you try this recipe, share it or drop a comment below to let me know your thoughts and suggestions, enjoy!
Ingredients:
1 cup old fashioned oats
1/3 cup quinoa, rinsed (I used red quinoa but use whatever you have lying around)
3 cups water
Pinch of salt
2 tbsp chia seeds
1 14 oz can coconut milk
1/4 cup honey
1 tsp vanilla extract
2 cups strawberries, diced
1/4 cup water
3 tbsp sugar
1/2 cup toasted almonds
1/2 cup toasted coconut chips
Directions
In a medium sauce pan, add 3 cups water and heat over medium heat until boiling
Stir in oats, quinoa, and salt and boil for about 10 minutes until oats are tender
Take off heat and allow to cool for about 10 minutes
Stir in chia seeds, coconut milk, honey, and vanilla
Transfer to airtight container and place in fridge overnight
In a small sauce pan, add the strawberries, 1/4 cup water and sugar over medium heat
Once boiling, turn the heat to low and simmer for about 10 minutes
Remove strawberries from heat and let cool, then transfer to airtight container and place in fridge
When ready to assemble, add about 3/4 cup of oat mixture to bowl then drizzle about 2 heaping tbsp strawberry mixture over and top with toasted coconut chips and toasted almonds
Serves 6