Overnight co­conut and lime oats with pineap­ple

Better Homes and Gardens (Australia) - - Brekkie Bowls -

Here’s a trop­i­cal twist to start your day, with pineap­ple, pas­sion­fruit and mint on top. Del­ish!

Prepa­ra­tion time 10 mins plus

overnight chill­ing Cook­ing time nil Serves 4

2 cups whole­grain rolled oats

¼ cup chia seeds

2 Tbsp shred­ded co­conut, plus

ex­tra, toasted, to gar­nish 270ml dairy-free co­conut milk Finely grated zest and juice of

½ lime, plus ex­tra zest, to gar­nish Dairy-free co­conut yo­ghurt, to serve Thinly sliced pineap­ple wedges,

to gar­nish

Pas­sion­fruit pulp, to gar­nish Mint leaves, to gar­nish

STEP 1 Put oats, chia seeds, co­conut, co­conut milk, 400ml wa­ter, lime zest and juice in a large bowl and stir to com­bine. Cover and chill overnight or un­til thick­ened.

STEP 2 Just be­fore serv­ing, add a lit­tle ex­tra wa­ter if you like, or leave mix­ture thick. Spoon into bowls and dol­lop with co­conut yo­ghurt. Top with toasted co­conut, pineap­ple, pas­sion­fruit, mint and ex­tra lime zest. Serve.

Dairy free

Keep any ex­tra overnight oats in jars for a quick brekkie on the run.

Overnight co­conut and lime oats

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