Please Pass the Recipe

from one generation to the next

Tropical Overnight Oats


I’d much rather give up an extra hour of sleep than go without a nutritious and leisurely meal in the morning. Starting the day on the right foot demands a breakfast that won’t weigh me down but a meal that will get me through to lunch. Most importantly though, breakfast must taste good. A breakfast loaded with fat, salt or sugar leaves my palate jaded, and tempts me to drink too many cups of coffee, always a recipe for disaster.

I’m not a cereal out of the box person, I never have been. It’s lack of flavour and the abundance of additives drive me to prepare my own muesli recipe and to mix up my breakfast choices on a daily basis. I enjoy Bircher style muesli though, simple to prepare ahead as all it really needs is soaking time. Food intolerances and my own personal climate change have forced me to re-evaluate Dr Bircher’s delicious recipe and adapt it to suit both.

It was a quick and delicious breakfast and just the beginning of many variations on a theme,

Tropical Overnight Oats

1 1/2 cups organic gluten free oats

300 mls coconut water

1 tablespoon coconut sugar

zest of 1 lime, very finely grated

1 tablespoon glace ginger, very finely chopped

1 large ripe mango

Coconut yoghurt for serving

Black sesame seeds

Lime zest julienne

Combine the oats, coconut water, coconut sugar, lime zest and glace ginger.

Cover and refrigerate overnight.

to serve:

Peel and slice the mango.

Layer the soaked oats in a glass with mango pieces.

Top with a generous dollop of coconut yoghurt, a few shreds of lime zest and a sprinkle of black sesame seeds.

Serves 4

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

29 comments on “Tropical Overnight Oats

  1. Erin
    October 31, 2015

    This looks delicious Sandra… Definitely on my breakfast to-do list!

    Like

    • ladyredspecs
      November 1, 2015

      It’s a nice summery alternative to the usual offerings with oats Erin, enjoy..

      Like

  2. Francesca
    October 31, 2015

    wow, amazing. What a brekky. Now that magoes are coming in, this could be a lovely thing to have even down here in cold old Melbourne. As I have a problem with coconut products, I am thinking of ways to keep the tropical feel [ mango, lime, sesame) with other soaking flavours. Pineapple juice or would that be too overpowering? Also are sesame seeds toasted? This post is making me look forward to my next healthy breakfast!

    Like

  3. Debi @ My Kitchen Witch
    October 30, 2015

    I totally agree about having a good breakfast to set you up for the day. I am finding it especially important here in Greece where lunch is around 2:00pm and we breakfast somewhere between 6:00 and 6:30 in the morning. I normally dislike the dry stuff out of a box, yet this Bircher style muesli intrigues me. I’ve been seeing numerous versions of it, but I like your coconut milk version with lots of tropical tastes and those fresh mangos.

    Like

    • ladyredspecs
      October 30, 2015

      I really enjoy traditional homemade Bircher muesli but this version is a delicious change. Coconut milk would be very rich Deb, coconut water, the liquid from the middle of the nut is much, much lighter and super nutritious. We’re really enjoying mango season, there are so many ways to use it

      Liked by 1 person

      • Debi @ My Kitchen Witch
        October 30, 2015

        I think that given my location that watered down yoghurt or even fresh squeezed orange juice might be a better alternative. I do envy you the mangos. A fantastic fruit!

        Like

  4. Gretchen
    October 30, 2015

    Looks incredible. I have tried overnight steel cut oats several times and have yet to find something that is quite right. This looks like a good alternative, especially in the warmer months. Loving the tropical flavors. I have used coconut milk beverage ( here it comes in a box but isn’t as heavy as actual coconut milk ) in steel cut oats and love it paired with blueberries. I’ll keep this recipe in mind when it warms up again.

    Like

  5. Conor Bofin
    October 30, 2015

    This looks delicious. I love the idea of the ginger. At the risk of being accused of flagrant self promotion, have a look at this post on the topic of our regular breakfast http://conorbofin.com/2013/01/03/over-half-a-ton-of-muesli/.
    Best,
    Conor

    Like

    • ladyredspecs
      October 30, 2015

      Thanks Conor, we love the ginger in overnight oats, however, it’s addition to your “Great Aussie Muesli” might unbalance the 19yr old regularity run.

      Like

  6. marymtf
    October 30, 2015

    Not being a fan of glace fruit, I’d be leaving out the glace ginger. Otherwise it sounds lovely.

    Like

    • ladyredspecs
      October 30, 2015

      Truly Mary, the ginger adds a delicious tang, and if you chop it finely you hardly know there is glace fruit in there. I suggest you use some other form of sweetened ginger instead, perhaps even just the syrup from preserved ginger, it really does make the dish

      Liked by 1 person

      • marymtf
        October 30, 2015

        Thanks Sandra, I’ll give it a go.

        Like

  7. tinywhitecottage
    October 30, 2015

    This is the type of breakfast I love. Great idea to soak it overnight. I never have time in the morning to put something together before leaving for the day. And I really like how your are using coconuts. So many uses and such healthy choices. Adorable little photograph at the top of your blog. 🙂

    Like

    • ladyredspecs
      October 30, 2015

      Thanks Seana As much as I enjoy leisurely breakfasts in reality they are not the norm so having something delicious ready to go makes a lot of sense.

      Liked by 1 person

  8. cheergerm
    October 29, 2015

    Fantastic brekky combo going on here Sandra. Glace ginger would add a super zing. You have the tropical theme going on, well suited to your new surroundings.

    Like

    • ladyredspecs
      October 30, 2015

      Brissy really has changed the way we eat. I just wish I had more time to play in the kitchen…

      Liked by 1 person

  9. Gather and Graze
    October 29, 2015

    Love these tropical flavours Sandra – so excited that mangos are once again making their way south for the summer. What a great way to start the day.

    Like

    • Gather and Graze
      October 29, 2015

      Oh and love your little picture up the top of the bread makers(?) So sweet!

      Like

      • ladyredspecs
        October 30, 2015

        Thanks Margot it was time for an update. They were making pizza dough, a long time ago now..

        Liked by 1 person

    • ladyredspecs
      October 30, 2015

      I’m glad to see mangoes back in season too, there are so many delicious ways to use them, breakfast is just the beginning..

      Liked by 1 person

  10. Darya
    October 29, 2015

    Wonderful flavors here, Sandra. I only discovered the taste of mango recently, as I can now find organic mangoes from Spain at the store (I used to only be able to find non-organic mangoes from half-way around the world before then). It is quite a delightful fruit, I love its unique taste and pleasant texture. This sounds like quite a treat for breakfast!

    Like

    • ladyredspecs
      October 29, 2015

      I’m glad that you have found the delicious flavour of mango Darya they are the flavour of summer in northern Australia.

      Like

  11. Sue
    October 29, 2015

    Thanks for the recipe, I’m off to buy some coconut water ( I have coconut milk but that might be too rich)….this sounds like a great twist on Bircher muesli 😀

    Like

  12. StefanGourmet
    October 29, 2015

    Looks and sounds great, Sandra. What is coconut yogurt?

    Like

    • ladyredspecs
      October 29, 2015

      Thanks Stefan, it’s a delicious breakfast. Coconut yoghurt is thickened coconut milk innoculated with lactobacillus to produce a dairy free yoghurt. It’s widely available here but you’ll find a recipe online if you feel inspired to make your own.

      Liked by 1 person

      • StefanGourmet
        October 30, 2015

        I may have to, because I doubt it is available here. Does it taste like coconut?

        Like

      • ladyredspecs
        October 30, 2015

        Yes, same flavour as coconut milk/cream with a slight tang

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: