“Breakfast is the most important meal of the day”- I really believe this is true. If I don’t have breakfast, my mind is foggy, I have no energy and my mood is… let’s just say it’s not very pleasant 😀
So I like to make sure I have a good and filling breakfast every morning and my go-to option is normally oats. They are easy, filling, healthy and really versatile, you can make them in hundred different ways. Plus you can prepare them the night before or even a few days’ worth in advance and start your morning happy, chilled-out and with no rushing involved.
It is the strawberry season in Spain at the moment and last year I came across a recipe for Strawberry Coconut Overnight Oats Parfait from Amanda at Running with Spoons and I fell in love with the combination. Not to talk about my long-time running love affair with all things coconut, it’s a joke amongst all my friends that every time I bring dessert, they know it will contain coconut in some form, whether it’s shredded, butter, oil or milk (love you, Baptiste :))
So for that marvellous month or two whilst strawberries are abundant and the prices are accessible for simple humans, this porridge adapted from Amanda’s recipe is in heavy rotation. It is absolutely delicious and very filling. Apart from oats, which will keep you going for a long time, we amp up the goodness factor with chia and ground flax seeds. You can serve it warm or cold from the fridge, and it will keep for several days (the most I have prepared it in advance for was for 5 days).
- 1/2 cup oats
- 1 1/2 cup non-dairy milk (I normally use rice or oat)
- 1/4 cup shredded coconut
- 1 tablespoon chia seeds
- 2 tablespoons ground flax seeds
- 1 tablespoon maple syrup (or honey)
- 1 cup strawberries, sliced or chopped
- Combine oats, non-dairy milk and shredded coconut in a small pan over medium heat. Once the milk comes to boil, let it cook for about a minute and then leave to cool for about 15 - 20 minutes. It might look like it's too runny but it will thicken as it cools down.
- Once it has cooled down, add the chia and ground flax seeds and maple syrup or honey to taste. Mix well and let the chia soak up the moisture for another 10 - 15 minutes.
- Divide into bowls or jars, garnish with sliced strawberries and serve (or put the lid on your glass jar and take with you as a great portable breakfast/snack).