Expectations that I should write a gift guide or a special holiday post, that I should write a year in review post or share with the world some reasonably attainable new years resolution. I actually enjoy reading those posts, but one of the things I've realized in the past year, is that I want to be able to write about what I want, when I want without the societal pressure to perform as a blogger.
When I try and conform to whatever it is that my mind thinks a blogger should be, writing becomes work and although many people consider their blog a job, and for a while I thought I might too, for now,I want my blog to be a place for solace and peace and relaxation.
If you follow me on Instagram, you know, I have been very slowly under taking the #100happydays challenge and it was pointed out to me very early on, that FOOD and my children have been the primary focal point. Combined with many requests to share my recipes, today, I'm going to do just that.
I LOVE breakfast; I get up early every day so that before I leave for work at 6:30am I have time to eat a nutritious and filling breakfast and feed my family the same. I am a huge fan of eggs, either on toast or in a tortilla and I regularly eat them multiple days a week.
But sometimes, its nice to change things up and when I posted the photo above of some chocolate coconut and raspberry overnight oats I had made, I discovered I wasn't the only one who wanted a creamy, delicious and quick breakfast on hand. I've refined the recipe a little bit since I first made it and actually prefer to use the smaller 250ml jars rather than the large 500ml ones seen in the photo above and the recipe below makes five 250ml jars which means if you don't share you will have enough for your entire work week.
Chocolate, Coconut & Raspberry Overnight Oats
(gluten-free, nut-free, soy-free)
yield: five 250ml jars
Ingredients:
- 1.5 cups plain yogurt
- 1 cup milk
- 1/2 cup + 5 Tbsp shredded, unsweetened coconut
- 1/4 cup (raw) cocoa powder
- 3 Tbsp chia seeds
- 3 Tbsp pure maple syrup
- 1-1/4 cup gluten-free rolled oats
- 1 cup frozen raspberries
Directions:
- Mix together everything except the oats, frozen raspberries and 5 Tbsp of coconut.
- Once well blended, add in the oats and still until combined. The mix will seem a little loose and runny.
- Spoon yogurt mix into jars until they are approximately 1/3 full.
- Divide frozen berries among the jars, sprinkling 1 tbsp of coconut on top of the berries in each jar.
- Spoon remaining yogurt mix over the berries and coconut, dividing evenly among jars.
- Refrigerate a minimum of 3 hours.
- Enjoy the deliciousness!
Note: Feel free to mix up the ingredients and add-ins to suit your tastes and of course what you have on hand.
