Recipe: Overnight Kefir Chia Coconut Oats
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
This recipe comes to Khoollect from Hayley Barisa Ryczek, author of Fermented Foods at Every Meal. You can find her basic kefir recipe here. Here’s what she said about this heart-warming breakfast treat:
‘This is a great make-ahead, take-along breakfast. It’s hearty and filling with a surprising combination of flavours. Try this porridge with berries and fresh mint, make the seasonal variation of pumpkin in the fall, or the maple walnut or cinnamon apple anytime. Savour it in individual half-pint (235 ml) Mason jars for a perfect single serving.’
Recipe and images taken from Fermented Foods at Every Meal by Hayley Barisa Ryczek, published by Fair Winds Press (£12.99)
Overnight Kefir Chia Coconut Oats
Place the kefir, berries, oats, coconut, chia seeds, honey, and vanilla in a 1-quart Mason jar and cover with a lid. Shake the jar vigorously and then refrigerate overnight. Serve in 235 ml (half-pint) Mason jars. Enjoy garnished with additional fruit and fresh mint, if desired.
Variations to try:
- Cinnamon apple: omit the berries. Add 125 g (1 cup) peeled chopped apple and 1 teaspoon ground cinnamon.
- Pumpkin pie: omit the berries. Add 245 g (1 cup) pumpkin puree and 1 teaspoon pumpkin pie spice.
- Maple walnut: omit the berries and honey. Add 30 g (¼ cup) chopped walnuts and 40 g (2 tablespoons) maple syrup.
Place the kefir, berries, oats, coconut, chia seeds, honey, and vanilla in a 1-quart Mason jar and cover with a lid. Shake the jar vigorously and then refrigerate overnight. Serve in 235 ml (half-pint) Mason jars. Enjoy garnished with additional fruit and fresh mint, if desired.
Variations to try:
- Cinnamon apple: omit the berries. Add 125 g (1 cup) peeled chopped apple and 1 teaspoon ground cinnamon.
- Pumpkin pie: omit the berries. Add 245 g (1 cup) pumpkin puree and 1 teaspoon pumpkin pie spice.
- Maple walnut: omit the berries and honey. Add 30 g (¼ cup) chopped walnuts and 40 g (2 tablespoons) maple syrup.
This recipe comes to Khoollect from Hayley Barisa Ryczek, author of Fermented Foods at Every Meal. You can find her basic kefir recipe here. Here’s what she said about this heart-warming breakfast treat:
‘This is a great make-ahead, take-along breakfast. It’s hearty and filling with a surprising combination of flavours. Try this porridge with berries and fresh mint, make the seasonal variation of pumpkin in the fall, or the maple walnut or cinnamon apple anytime. Savour it in individual half-pint (235 ml) Mason jars for a perfect single serving.’
Recipe and images taken from Fermented Foods at Every Meal by Hayley Barisa Ryczek, published by Fair Winds Press (£12.99)
Overnight Kefir Chia Coconut Oats
Place the kefir, berries, oats, coconut, chia seeds, honey, and vanilla in a 1-quart Mason jar and cover with a lid. Shake the jar vigorously and then refrigerate overnight. Serve in 235 ml (half-pint) Mason jars. Enjoy garnished with additional fruit and fresh mint, if desired.
Variations to try:
- Cinnamon apple: omit the berries. Add 125 g (1 cup) peeled chopped apple and 1 teaspoon ground cinnamon.
- Pumpkin pie: omit the berries. Add 245 g (1 cup) pumpkin puree and 1 teaspoon pumpkin pie spice.
- Maple walnut: omit the berries and honey. Add 30 g (¼ cup) chopped walnuts and 40 g (2 tablespoons) maple syrup.
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