I don’t remember exactly where my daughter Anjali had this breakfast last year; maybe in Maui or maybe on the Big Island, I just remember how beautiful her oatmeal looked. It was chilled overnight oats topped with fresh tropical fruits, coconut flakes, dried fruits, nuts and fresh mint. It really tasted as good as it looked! Trying to replicate that cool beautiful breakfast back home in the Bay Area is how I came up with this variation of chilled overnight oats with inspiration from Hawaii!
The great thing about this breakfast is how the dried fruits release their sugary sweetness as they marinate in the oats overnight in the refrigerator that it tastes like you are having dessert for breakfast! With lots of fill you up oats, fresh fruit, nuts and dried fruits, this delectable breakfast will definitely keep you going till lunch time.
Chilled Overnight Oats with Fruits and Nuts
makes 4 – 6 servings
- 2 cups old-fashioned oats
- 1 cup plain yogurt
- 2 cups milk
- 1 tsp vanilla
- Fresh fruit in season. I used blueberries, apples, orange, and persimmon.
- Maple syrup or honey (optional)
- Shredded sweet coconut if you have
- Walnuts or any choice of nuts
- Dried fruits such as dried figs, raisins, and dates. I added golden raisins, crystalized ginger and dried candied orange peels too.
- Chia seeds, flax meal, and hemp seeds (optional)
- In a glass bowl mix together oats, yogurt, milk and vanilla. I added a few raisins and dried figs to soak overnight with the oats. Cover with plastic wrap and place in refrigerator overnight.
- The next morning the oats will be soft and ready to eat.
- Scoop chilled oatmeal in individual bowls. Pour a little milk as desired. Add nuts, coconut, fresh fruit and more dried fruits – as much as you want. Add chia seeds and flax seeds too if you like. Drizzle with maple syrup or honey and garnish with fresh mint.
- Overnight oats are ready to dig in!