Cocoa & Coconut Oats with Fruit

Liz, a close friend of mine, recently sent a link about the foodie craze that hit the US ages ago; Overnight Oats. Of course, I missed it. It’s even in the snack-to-go section in the supermarkets these days. But never mind, as one of my other friends likes to say when something goes amiss. Better late than never.

Simply put, it’s rolled oats dropped into glass mason jars and combined with a choice of juice, milk, fruits, nuts, cream, seeds, and flavours. Most of them sound like dessert by the time they’re done. The principle is nothing new, however. It’s akin to Bircher Muesli that originated in Switzerland circa 1900 then taken seriously to the next level.

Although I might have missed the overnight oats craze, I’ve made bircher muesli during the summer months for years. So just for a daring change I thought why not give this old recipe a new twist for oryoki breakfast? Seems that it was a bit of a hit. If you happen to be into overnight oats and exotic oatmeal flavours, this could be something for you 🙂

Plus; even better oats and cacao are super foods too…

Ingredients

For one big bowl to share (4-6 servings)

300 g (1¼ cups) pineapple cubes, fresh or canned in natural juice; or 3 ripe bananas
275 g (2½ cups) rolled oats
800 ml (3¼ cups) orange or pineapple juice
5 tablespoons plain cacao (or cocoa) powder, to taste
5 tablespoons toasted coconut
5 tablespoons sultanas
2 teaspoons lemon juice
½ teaspoon vanilla extract, or to taste
Optional: 1¼ teaspoons instant coffee dissolved in a tablespoon of hot water
Dash of salt

For one 300 ml / 1¼  cups mason jar

60 g (¼ cup) pineapple cubes, fresh or canned in natural juice; or ⅔ a ripe banana
55 g (½ cup) rolled oats
160 ml (⅔ cup) orange or pineapple juice
1 tablespoon plain cacao (or cocoa) powder, to taste
1 tablespoon toasted coconut
1 tablespoon sultanas
Drizzle of lemon juice
Dash vanilla extract, or to taste
¼ teaspoon instant coffee dissolved in a teaspoon of boiling water
Dash of salt

Method

  • Peel, core and small-dice the pineapple if using fresh. (Optional: reserve the natural juice from the canned pineapple and use as part of the fruit juice.)
  • Combine all the ingredients in a serving bowl.
  • Leave to soak for at least one hour until thickened, or seal and refrigerate overnight. The longer it soaks, the creamier it will become.
  • When ready to serve, adjust the amount of liquid to your preferred consistency.
  • Sweeten to taste if desired.
  • Pour into bowls, or store some in a sealed mason jar to take with you on your travels.
  • Peel and slice the banana on top of the oats just before serving.

 

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