Breakfast during the week is a struggle. I want to eat healthy but eating healthy usually just makes me more hungry in the morning! Well I solved this major dilemma with my healthy, satisfying, and easy Raspberry Coconut Pecan Overnight Oats.
Start with creamy, slightly chewy steel cut oats blended with your choice of milk. I love using instant steel cut oats, because they have a great texture, but they’re not as tough as the non-instant kind. Tart fresh raspberries intertwine with toasted coconut flakes and buttery toasted pecans. Finished with a drizzle of pure maple syrup adds the perfect touch of sweetness to a hearty, healthy, and protein-packed morning treat.
Makes: 1 jar overnight oats
Prep time: 4 hours and 15 minutes (includes at least 4 hours refrigeration time)
Cook time: 0 minutes
Total time: 4 hours and 15 minutes
2/3 cup instant steel cut oats
~1 cup nonfat milk (or a non-dairy milk), more if needed
1/3 cup fresh raspberries
2 heaping tablespoons toasted chopped pecans (toasted in the oven at 375 for 4-6 minutes)
2 heaping tablespoons unsweetened coconut flakes (toasted in the oven at 375 for 4-6 minutes)
2 tablespoons pure maple syrup (adjusting more or less for desired sweetness)
In a mason jar or high-ball glass, add all ingredients, beginning with oats and milk. Stir well with a spoon, and slightly mash raspberries.
Top with more raspberries and coconut flakes, cover with plastic wrap, and place in the fridge for at least 4 hours, or ideally overnight.
The Steps with Video