Peaches and Coconut Overnight Oats

TKB - Peach Coconut Overnight Oats

Living in a place like Michigan, with all four seasons, really suits me. I could certainly handle some seasons being longer (oh, sweet, fleeting autumn) and perhaps shorten winter to three months instead of approaching six. But the variety is harmonious with my personality. I love when seasons collide, like now. Summer not quite ready to say good-bye; autumn chilling the air and lake in a way that makes jeans and sweatshirts deliciously appropriate. At the market this past weekend, I saw big Honeycrisp apples for the first time, but the peaches were still there, too. Before they’re gone, spend less than five minutes making yourself this breakfast. You can grab and go in the morning, and get something that fills you up instead of sacrificing because mornings often seem too short.

Peaches and Coconut Overnight Oats
1 ripe banana, mashed
1 ripe, peeled, pitted peach, mashed
1 cup old-fashioned oats (not instant)
1 1/2 cups unsweetened coconut milk (found in the refrigerated section with other milk)
3 TBSP chia seeds
2 TBSP unsweetened shredded coconut

That’s the whole ingredient list. It’s so simple, but you’ll feel like you’re having this nourishing, tropical breakfast when you eat it. The banana and peach sweeten it so well, it feels almost like a treat. For this reason, my two-year-old loves this breakfast.

I make this right in a to-go container with a lid, so there’s no dishes to clean either. Put your banana and peeled, pitted peach in the bowl and mash well with a fork. Add the oats, coconut milk, chia seeds and shredded coconut. Stir with fork so everything is well combined. Cover and put in fridge overnight. In the morning, give it another stir and eat! This is plenty for two people, and you may get more than one morning out of it. Happy September!

TKB - Roasted Peaches

Please note: These are gorgeous, roasted peaches, but you do not need to roast your peach for this breakfast! I just thought you’d enjoy the pretty shot.

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