My fresh and fun relationship with overnight oats continues. This time, I am giving you the recipe for my – yet favourite – overnight oats recipe and this time, I used gluten free rolled oats. Of course, you can do it with regular rolled oats too, if you want.
I saw the original recipe for these overnight oats on thekitchn.com. I liked the idea very much but I wanted to change it a little. First of all, I converted all sorts of flour, sugar etc. to coconut versions. However, instead of coconut yogurt in the recipe, I just used coconut milk. Second, I used gluten free rolled oats instead of regular. And finally, I skipped vanilla extract in the overnight part, but you can add some if you want.
Last Saturday, on February 11th, I organised a completely gluten free “yoga brunch” with Essi Nousu from “Elämä on Joogaa” at Hietsun Paviljonki, by Hietaniemi beach.. I served these overnight oats there and people loved them!
You can make many different versions of this recipe as you like. You can add different kinds of jams, extra fruits or, as Essi suggested, maybe even some ground cardamoms! In any case, you will get delicious, easy and healthy breakfast! Enjoy!
Difficulty: ★☆☆ (Easy)
(serves 4 – stays well in the fridge in an airtight containers or jars up to 4 days)
(no photos for the “making” of this recipe as it is extremely easy – just some mixing and shaking)
For the topping:
2 tbsp gluten free rolled oats
1 tbsp coconut flour
1 tbsp coconut sugar
1 tbsp coconut oil, solid but softened in room temperature
1/4 tsp ground cinnamon
For the overnight part:
2 Cups / 4.5 dl + 2 tbsp gluten free rolled oats
2 tsp chia seeds
1 1/2 cups / 3.6 dl almond milk
1 cup / 2.4 dl coconut milk
(you can also add a little bit of vanilla extract if you like, also a little syrup – or honey, if you are not vegan – if you want it sweeter)
To serve: (optional)
Fresh blueberries (or frozen, but it works extra great with fresh ones to be honest)
For the topping – you can do this a couple of days before and keep for up to a week in an airtight container in room temperature):
1. Preheat the oven to 180C.
2. Put all the ingredients in a bowl, rub the coconut oil to other ingredients. Put the mixture on an oven tray with baking paper and bake for 5-7 minutes. Cool and put an airtight container.
For the overnight oats:
3. Put all the ingredients in a bowl, mix well. Divide between airtight jars / containers. (Alternatively, you can divide all the ingredients between the jars one by one and mix them in their separate jars or shake the jars/containers). Leave in the fridge overnight.
4. Take the jars out of the fridge and stir a bit. Put some fresh (or frozen) blueberries and the baked topping on top. You can also put some blueberry jam in between. Enjoy!