When it comes to breakfast I have a couple of main staples that I seem to rotate: smoothies, oatmeal, and some form of overnight oats. Even though those are only 3 staples, I find there are so many variations you can try that I don’t get bored.
Lately I’ve been having fun experimenting with chia seeds, and I’ve come up with a recipe for ‘overnight oats’ that I absolutely love, and I hope you love too! But, there’s a catch… there are no oats in this recipe… and here’s the thing: I don’t even miss them! I usually go to the gym on my lunch, so my breakfast has to be enough to get me through my morning at work and then through my workout, so I was worried that removing oats from my breakfast would hurt my energy, but it hasn’t.
1/4 cup coconut (shredded)
1/4 cup finely chopped almonds
1 1/2 tbsp. chia seeds
½ cup milk (I used almond)
1 tbsp chocolate PB2
Sweetner of your choice (You can use granulated or liquid: I have tried the recipe with Splenda, and honey and they both work well)
- Chop your almonds into small pieces (I used my food processor for this, but you could use a magic bullet, or chop them yourself)
- Add all of the dry ingredients together and mix.
- Add ½ cup of milk and stir.
- Sweeten to taste.
- Cover and put in the fridge for at least 30 minutes (you can leave it in the fridge overnight if you prefer).
- Add your toppings of choice (FYI my biased opinion is that bananas are the perfect combo with this breakfast bowl).
I like to make this the night before in a mason jar to save myself time in the morning and then I just grab it and head to work – no fuss.
So there you have it: a delicious bowl of breakfast goodness that will keep you going through to the lunch hour. Let me know if you try it!