Tropical Overnight Oats
Flavours of tropical Southeast Asia infuse this super-simple breakfast – a couple of mins to prepare it in the evening and breakfast is a cinch in the morning. Adding chia to oats boosts the nutritional content. If you can’t get makrut lime leaves, don’t worry – they’re not essential but they add a lovely citrus note to the oats. You can make these in jars or containers with lids to take to the office or school.
To infuse the lime leaf flavour into the coconut milk, place both in a medium saucepan and heat until starting to bubble. Stir in coconut sugar dissolve it, then take the saucepan off the heat and let the mixture cool for 10 mins.
In a bowl, combine the chia seeds, and oats then spoon them evenly into your chosen two serving dishes or jars. Pour coconut milk mixture evenly into serving dishes and stir it in carefully to combine and avoid any clumps of dry ingredients. Cover and refrigerate overnight.
Remove lime leaves. Serve with fruit and toasted coconut thread.
For the porridge:
400ml coconut milk
3 tsp coconut sugar
2 makrut lime leaves
2 Tbsp black or white chia seeds
½ cup Ceres Wholegrain Quick Cook Oats
For the topping:
½ mango, diced
½ dragon fruit, sliced
¼ cup Kokonati coconut thread, toasted