Kids-approved Coconut infused Overnight-Oats
I developed this recipe especially for my kids. They love a bit of chocolate in their oatmeal but not too much. They also love a light hint of coconut. Mango puree is one of their all-time favorite oatmeal toppings. I am not using coconut milk for this recipe as you might have expected when you read the title of this recipe and here is the reason why.
Coconut is quite high in fat (about 20 g/100 ml), and I do limit the amount we use. Don’t get me wrong, I absolutely love the taste and texture of coconut milk, but I have an eye on the overall fat content of the food we eat, and I reserve coconut milk for savory dishes (with a few exceptions).
Soaking your oats in coconut water is a smarter option because it’s fat-free. To make banana slices stick to a jar, slice them as thin as possible. It works best with ripe bananas because they are more flexible than unripe bananas. This technique also works very well with strawberries, kiwis, and figs. I’ll include a tutorial I found on YouTube at the end of this post.
Mango puree is not only a favorite of my kids; I love it too. It’s a staple in our home. It’s healthy (packed with carotenoids), and it’s delicious. Put it on your Overnight Oats, and you are in heaven! Believe me; I am not kidding. There are various brands of mango puree, make sure to buy unsweetened.
And how cute are these primulas? I love those red ones with the yellow spot in the middle. You should see my window bench in January and February – it’s ridiculously full of flower pots with primulas in all colors. During spring and summer, there are always primroses in my garden, I just have to go outside (usually with my breakfast bowl or jar in my hands because I want to find the perfect match) and pick ’em. That’s my favorite part of preparing breakfast. That’s weird, I know 🙈!
But let’s talk about the recipe. Most of the ingredients are staples, like old-fashioned rolled oats, low-fat cacao, plant-based yogurt, and banana. But you will need a few ingredients that you probably won’t have in stock, like coconut water and mango puree.
Coconut Infused Overnight Oats
Super delicious coconut infused overnight oats with a hint of cacao, topped with mango puree. Dairy-free, vegan, kids-friendly.
- ½ cup old-fashioned rolled oats gluten-free
- 1/4 cup coconut water
- 1/4 tbsp coconut yourt
- 1 tsp low-fat cocoa
- 3/4 tbsp raw cane sugar
- 1/2 banana
- 4 tbsp mango puree
- fresh mint for decorating
- edible flowers
Heat a small non-stick pan and dry-roast shredded coconut until golden brown.
Mix old-fashioned rolled oats with coconut water, plant-based joghurt, low-fat cocoa, raw cane sugar and roasted coconut and put into the fridge overnight.
Next morning, slice your half banana as thin as possible and stick to the wall of a middle-sized jar. Fill with your overnight oats.
Top with mango puree and decorate with edible flowers and mint.
Do you have any questions regarding the kitchen use of flowers? I wrote an entire article about Edible Flowers. Are Overnight Oats new for you? You’ll find everything about it on my Breakfast Basics – Overnight Oats page. Wanna know how to place banana slices on the wall of a jar? Watch the tutorial below. Any other questions? Drop them in the comments below; I’d love to hear from you 😘😘 .
Tutorials on how to stick banana or any other fruit slices to the wall of jars are hard to find, but I dug out this one made by blogilates. The relevant part starts at 1:13.