Last week I posted my recipe for Strawberry Rhubarb Overnight Oats Breakfast Parfaits – a pure beauty food! – and today I’ve got another super quick and easy summer breakfast recipe for all of you: Strawberry Raspberry Overnight Oats.

To make these Overnight Oats, I whipped up a quick homemade coconut milk by blending grated coconut with water. It’s important to use lukewarm water here, otherwise the coconut milk will be flaky and not as appealing. (This and other methods for making coconut milk at home are described here.)

After you have your coconut milk, you just blend with fresh strawberries and raspberries and then stir in the oat flakes. It’s possible to blend the oats up, too, but I wanted to maintain the thick “oatmeal” consistency.

By the way, the green strawberry stems aren’t just there to make the photos pretty – sometimes I eat those, too! Yes, really – it’s totally okay! :-)

Here’s the complete recipe:

Strawberry Raspberry Overnight Oats

Overnight Oats with strawberries, raspberries, and homemade coconut milk!
Rezept drucken
Rezept drucken
Prep Time 10 minutes
Cook Time 5 minutes
Passive Time 8 hours
  • 150 g strawberries
  • 60 g raspberries
  • 4 tbsp shredded coconut*
  • 80 g oat flakes*
  • 1 generous pinch ground vanilla* or 1/2 tsp pure vanilla extract
  • 1 tsp pistachios, chopped
  1. Wash and select strawberries and raspberries. Blend 3 tbsp. grated coconut with 300 ml lukewarm water to make the coconut milk, then add half the raspberries and strawberries and blend again.
  2. Stir in the oat flakes and ground vanilla and divide into two bowls or glasses. Let sit in the fridge overnight.
  3. The next morning, cut remaining strawberries into thin slices. Remove Overnight Oats from fridge and top with strawberries and the remaining raspberries. Garnish with 1/2 tbsp. grated coconut and 1/2 tsp. chopped pistachios.
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Have fun and enjoy! :-)

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