Austria, Breakfast, Recipes

Breakfast In Style

January 11, 2012

As you know by now breakfast is something I never skip and it often turns out to be a big bowl of hot oatmeal, packed with banana, flax seeds, chia seeds, goji berries and topped with an overload of granola and fruit. I can’t even express how much I love oatmeal, it’s simply the best thing out there. However, there’s been a lot of Overnight Oats talk in the blogosphere lately so I thought I’d make those for a change. I’ve had overnight oats before but really prefer a warming breakfast in the winter months.

When I got up this morning I just loved that breakfast was prepared and waiting for me in the fridge. I simply had to add my toppings, but it did spare me the 10 minutes or so that I usually spend on preparing my oatmeals in the morning. And because I had so much time I thought I would style my oats up a little.

I prepared my oats in a jar and left them in the fridge overnight, but this morning I transferred everything into a glass and topped it with sliced kiwi, nuts and granola. I’m certainly going to miss having all kinds of bowls and glassware available for my photography when I fly back to England next week.

Coconut Overnight Oats

serves 1

In the jar:

  • 1/3 cup oats
  • 1/3 cup milk
  • 4 tbsp. low-fat yoghurt
  • 1 tsp. flax seeds
  • 1 tsp. goji berries
  • 1/2 banana, sliced
  • 1.5 tbsp. agave nectar
  • 1.5 tbsp. desiccated coconut

After about 12 hours in the fridge I added:

  • 1/2 kiwi, sliced
  • 2 tbsp. granola

I loved the subtle sweetness that the overnight oats got from the agave nectar. In general the taste was quite similar to Bircher Muesli which I usually sweeten with honey but the prep time for the overnight oats is a lot less! Big bonus!

Sunny, who is currently recovering from an injury she got while chasing the neighbors cat wanted to be part of this post so I thought I’d share a cute picture.

Toodles!

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