This post was created in partnership with Nuts.com.
Do you ever just feel like having a fancier breakfast? We do, and especially in the winter, when the mornings are cold and dark. It’s nice having something to look forward to beyond that warm, cozy bed :) These overnight oats are great, because they seem fancy, but can be (and need to be) made ahead, with ease. Plus, you’ll have a few days’ worth of delicious, fancy pink breakfasts ahead of you.
I’ve talked about my passion for making my own nut/seed milks at home before. The flavor is superior, the process is fascinating, and I love having complete control over the ingredients. It’s also really fun to experiment with the nut/seed blends that go into your homemade milks. Different nuts and seeds contribute different flavor, texture, and even color, and the possibilities are seriously endless (check out this post on the subject). Nuts.com, our partner and favorite online bulk goods one-stop shop with amazing assortment, wanted to highlight their delicious, raw walnuts and unsweetened shredded coconut this month. I knew right away that I wanted to attempt a walnut-coconut milk. The milk seriously blew me away – it’s incredibly creamy, fatty and rich, thanks to the high healthy fat content in walnuts, and the unique, heavenly flavor of shredded coconut. To make matters even more dreamy, I blended some dates and a whole beet into the milk, to sweeten it and to incorporate beets into this breakfast. Beets, like all other root vegetables, are the perfect food to be eating during this final stretch of winter – they are grounding, warming, and incredibly nourishing.
So in this recipe, oats, chia, and cacao nibs (all from Nuts.com!) are soaked in our pink fairy milk overnight, layered with berries or any other fruit of your choice (citrus is in season right now and would work great here). The result is part overnight oats, part chia pudding that’s incredibly creamy, subtly sweet, and stunning in looks. From my experience, this is a pretty filling breakfast. It easily keeps me full until lunch. It’s also great for kids, thanks to the color. You can of course make these oats with store-bought nut milk, or with homemade nut milk made with any other nuts or seeds. The breakfast will still be delicious.
For ideas on what to do with the pulp, leftover from making your own nut milk, check out these Energy Bites and this Ginger-Lime Granola from our summer meal plan.
- 1 cup raw walnuts - soaked overnight in purified water with a splash of acv
- 1 cup unsweetened shredded coconut - optionally soaked overnight in purified water
- 4 cups water
- 2-3 medjool dates - pitted
- pinch of sea salt
- 1 small beet - steamed and peeled
- 2 cups gluten-free rolled oats
- ½ cup chia seeds
- ¼ cup cacao nibs
- 1 portion of the pink walnut-coconut milk from above or 3½ cups of other plant milk of choice
- ½-1 cup frozen blueberries or other berries/fruit of choice
- more shredded unsweetened coconut - for serving (optional)
- Combine the walnuts, coconut and water in a blender, and blend on high until smooth. Strain the mixture into a bowl through a cotton or nylon nut milk bag or a strainer, lined with cheesecloth. Squeeze the pulp to get all the milk out. I like to do this in small batches, instead of pouring all the milk out into the bag/strainer right away.
- Pour the strained milk back into the blender, add the dates, salt and beet, and blend on high until smooth.
- Combine the oats, chia, and cacao nibs in a large bowl and mix. Pour in the pink walnut-coconut milk, and mix it in until the mixture thickens. Distribute the mixture between single serving-size mason jars or bowls, layering it with the berries/fruit. Cover, place in the refrigerator, and let sit overnight or for at least 2 hours for the oats to soak and the chia to bloom. Enjoy in the morning, sprinkled with more shredded coconut, if desired. These oats should keep well in the refrigerator for 4-5 days.