Saturday, 7 June 2014

Lemon & Coconut Overnight Oats

These overnight oats were inspired by the delicious lemon and coconut buckwheat pancakes I made recently which I enjoyed a huge amount. I find that overnight oats are wonderful in regards to their taste because all the flavours become more potent through soaking, and this recipe is no exception! It's such a perfect breakfast for the summer months as the combination of lemon and coconut is extremely refreshing and the oats can be eaten straight out of the fridge so it's an excellent and cooling alternative to stovetop oatmeal. Not to mention the fact that coconut and lemon are a perfect pairing as they compliment each other so well; try it, you won't regret it!

Lemon and coconut overnight oats with banana, pear, frozen raspberries, coconut chips and pumpkin seeds

Serves 1
  • 1 lemon (should yield 2 tsp of zest and 1 tbsp of juice)
  • 2/3 cup oats
  • 2/3 cup water or milk of choice 
  • 2 tbsp dessicated coconut
  • 1 ripe banana


Using a fine grater or a lemon zester grate the lemon and put the zest (there should be 2 tsp of zest) into a bowl; cut the lemon in half then squeeze the juice from one half into the bowl as well (it's much easier if you have one of those small lemon juicers and there should be 1 tbsp of juice). You can put the other half in the fridge to use at a later date - drizzling it onto avocado on toast is a fab option!

Put the oats, liquid of choice and dessicated coconut into the same bowl and mix everything together until it's all incorporated, then mash the banana and stir that in too. You can either leave this mixture in the bowl and cover it with clingfilm or transfer it into an empty jar or container with a lid (I used an old jam jar). Leave it in the fridge to soak overnight then top it with whatever you like in the morning and enjoy!

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