Not being a morning person, breakfast can be a whirlwind in our home. Luckily, my kids have been making their own breakfasts for ages. Unluckily, it often consisted of boxed cereal, which is a compromise I make in that I buy organic or non-GMO boxed cereals for them, but I still am not entirely thrilled about it. There is a better way to get nutrition in them! And Coconut Pecan Overnight Oats are it!
I’m sure you’re thinking that you don’t have enough time for steel cut oats. They take so long to cook, after all! I promise you, you can have your oats and eat them, too! This actually was a weekly ritual for me for a while. Sunday night, make the oats. Flavor and fill Mason jars with them, then line them up in the fridge for my daughter. In the morning, all she had to do was grab a jar, dump the contents into a bowl, then reheat at will. Easy!
But then we started the “microwave experiment” and the daily dose of oats fell to the wayside. With limited counter space and only one electrical outlet to share, we removed our microwave from the kitchen for 4 months. It was supposed to be a permanent change; a giving up of convenience and gaining an appreciation for the traditional ways things have been done. It didn’t last. I brought my Keurig in to work in order to get the microwave back–and I don’t regret it!
The jars last long enough for you to line up a week’s worth of school- and work-day breakfasts as you get ready for bed Sunday night. After that, it only takes a little while in the microwave to rejuvenate them. You could probably reheat the oats on the stove top, too, but that seems counter-intuitive. If you’re going to dirty a saucepan, you may as well make them fresh every day instead of working on overnight oats. Maybe it’s just me…?
Here’s to a wonderful day started with a hearty breakfast!
- 1 Tablespoon coconut oil
- 1½ cups steel cut oats
- ⅓ cup ground flax meal
- 4 cups water
- 1 13.5-ounce can coconut milk, shaken
- ½ teaspoon sea salt
- ½ cup pecans, chopped
- 1 cup roasted coconut strips, crumbled
- ½ cup light brown sugar
- Set out 7 half-pint Mason jars and remove tops.
- Preheat oven to 350 degrees Fahrenheit.
- In a large, heavy-bottomed pan, heat the coconut oil over medium-high until it’s melted
- Add the oats, stir to evenly coat them, and cook over medium-high heat for a few minutes until they smell a little nutty, stirring frequently.
- Add the flax meal, water, coconut milk, and salt.
- Once it’s started boiling, turn down the heat and simmer for 20 minutes.
- While the oats are simmering, place the chopped pecans in a shallow pan and toast in the oven until fragrant, about 7 minutes. Remove and set aside.
- After 20 minutes have passed, remove oats from heat and stir in pecans, coconut, and brown sugar.
- Ladle into half-pint jars, cover, and let sit on the counter until cooled.
- Store in the refrigerator until ready to reheat.