I slightly overdosed on overnight oats and fell out of love with them for a while, but decided to give them another try. I had almost forgotten how quick they are to make and the ease that they can be served on days I have to get up early for work. Nectarine and coconut work really well together and I love the slightly tangy sweetness the fruit gives to the oats. This would also work with peaches, however you might want to think about removing the furry skin as not everyone is a fan.
Nectarine and Coconut Overnight Oats – serves 3 to 4
3 dl/ 300 ml organic gluten free oats
0.5 dl/ 50 ml shredded coconut
2/ 200 ml – 3.5 dl/ 350ml coconut milk (not the tinned thick milk, but the one you find in the fridge)
1.5 dl/ 150 ml peach juice
a good pinch of salt
2 to 3 ripe nectarines depending on their size, cut into small pieces
4 tbsp of your favourite plant based yoghurt and coconut flakes to serve
Mix the oats with 2 dl of coconut milk, the peach juice, salt and half the nectarines. Refrigerate overnight.
The following morning stir well and add more coconut milk if too thick. Stir in the yoghurt and spoon into bowls. Top with coconut flakes and the remaining nectarine.