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Recipe: Overnight Kefir Chia Coconut Oats

breakfast
snacks
vegetarian
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Preparation Time5 MINUTES

Cooking Time0 MINUTES

Resting Time12 hours 0 MINUTES

Serves1

LevelEasy


ingredients

535ml (2¼ cups) Kefir
150 g (1 cup) mixed fresh berries, plus more for serving (optional)
40 g
 (½ cup) oats (oldfashioned, rolled, instant, or steel cut)
21 g
 (¼ cup) shredded dried unsweetened coconut
26 g (2 tablespoons) chia seeds
40 g
 (2 tablespoons) raw honey
1 teaspoon vanilla extract
Fresh mint, for garnish (optional)

1

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.

2

Variations to try:

  1. Cinnamon apple: omit the berries. Add 125 g (1 cup) peeled chopped apple and 1 teaspoon ground cinnamon.
  2. Pumpkin pie: omit the berries. Add 245 g (1 cup) pumpkin puree and 1 teaspoon pumpkin pie spice.
  3. 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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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

Preparation Time5 MINUTES

Cooking Time0 MINUTES

Resting Time12 hours 0 MINUTES

Serves1

LevelEasy


ingredients

535ml (2¼ cups) Kefir
150 g (1 cup) mixed fresh berries, plus more for serving (optional)
40 g
 (½ cup) oats (oldfashioned, rolled, instant, or steel cut)
21 g
 (¼ cup) shredded dried unsweetened coconut
26 g (2 tablespoons) chia seeds
40 g
 (2 tablespoons) raw honey
1 teaspoon vanilla extract
Fresh mint, for garnish (optional)

1

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.

2

Variations to try:

  1. Cinnamon apple: omit the berries. Add 125 g (1 cup) peeled chopped apple and 1 teaspoon ground cinnamon.
  2. Pumpkin pie: omit the berries. Add 245 g (1 cup) pumpkin puree and 1 teaspoon pumpkin pie spice.
  3. Maple walnut: omit the berries and honey. Add 30 g (¼ cup) chopped walnuts and 40 g (2 tablespoons) maple syrup.
SHOW MORE
SHOW LESS

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

1

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.

2

Variations to try:

  1. Cinnamon apple: omit the berries. Add 125 g (1 cup) peeled chopped apple and 1 teaspoon ground cinnamon.
  2. Pumpkin pie: omit the berries. Add 245 g (1 cup) pumpkin puree and 1 teaspoon pumpkin pie spice.
  3. Maple walnut: omit the berries and honey. Add 30 g (¼ cup) chopped walnuts and 40 g (2 tablespoons) maple syrup.
SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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