These coconut blueberry medium-term oats are made with a base of coconut milk, which makes them extra velvety and delectable. Medium-term oats are ideal for feast prepare and occupied in a hurry mornings!
I love medium-term oats since they're ideal for the apathetic breakfast eater. There's nothing better than awakening and getting a prepared to-have and nutritious breakfast straight out of the ice chest!
Albeit medium-term oats are generally made around evening time (subsequently the medium-term part), you just really need to hold up three hours to eat them. Here and there I make medium-term oats when I return home from work, toss them in the refrigerator, at that point eat them a couple of hours after the fact for an evening nibble. Try not to let the name stunt you into speculation medium-term oats are just implied for breakfast!
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Ingredients
- 1 cup rolled oats
- 1 cup light coconut milk
- 1 cup milk of choice
- 1/2 cup blueberries, pureed in blender (plus more for topping)
- 2 teaspoons honey or maple syrup (optional)
- 2 tablespoons chia seeds
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Stir together all ingredients in a medium bowl. Divide into two pint sized (16 oz) mason jars. Cover and place in fridge for at least three hours, or overnight.
- Remove from the fridge and stir to break up clumps. Add additional milk and sweetener as needed. Enjoy hot or cold!
For more detail : bit.ly/39ctUJ9
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