Go ahead and hit the snooze button a few times, it’s okay – breakfast is already waiting! My no-cook recipe for Toasted Coconut, Turmeric & Ginger Overnight Oats is made ahead the night before to simplify the chaos of a crazy “I don’t even have time to eat” morning with simple, wholesome goodness.
Together, turmeric, ginger and cinnamon offer a pleasantly earthy, mildly spicy flavor, amazing aromatic experience, and wealth of wellness benefits. For convenience, I’ve used Litehouse® Freeze Dried Ginger, freeze-dried ginger root that I keep in my pantry. For use in my oat recipe, I break up the freeze-dried dices a bit with a mortar and pestle (or stick in a zip-top bag and crush with a rolling pin).
Oats are a hearty choice for breakfast, they are a stick-to-your-ribs, whole grain that offers lots of fiber, a bit of protein and other important nutrients. For the most part, all oats (instant, quick-cook, rolled and steel-cut) are created equal in nutritional value. I really like the chewy texture of steel cut oats, but have never enjoyed the longer cooking time they require on the stovetop. But soaking steel-cut oats in liquid overnight is practically magic, as they soften to a consistency I’d describe as “al dente”. For overnight oats, I like to mix steel-cut, quick-cooking oats and a scoop of vanilla protein powder together and then toss in a few chia seeds for a texture and nutritional profile that keep me smiling.
Because these overnight oats can be made right in a mason jar or plastic storage container and taste surprisingly delicious cold, they become a portable breakfast solution for your commute, at your desk or after a workout. When I have more time for a hot meal, I’ll warm up the oats in the microwave and thin out with a bit more milk, if needed.
By the way, take the time to toast your coconut for this recipe, it really magnifies the flavor and texture. It’s easily done in a toaster oven! Most markets also sell pre-toasted coconut – just avoid sweetened varieties that add unnecessary sugar.