Coconut Beet Overnight Oats
Serves: 4-6
for the pink walnut-coconut milk
  • 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
for the coconut beet overnight oats
  • 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)
to make the pink walnut-coconut milk
  1. 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.
  2. Pour the strained milk back into the blender, add the dates, salt and beet, and blend on high until smooth.
to make the coconut beet overnight oats
  1. 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.
Recipe by Golubka Kitchen at