When I wake up, the first two words you’ll usually hear me grumble are “sore” and “hungry”!  I’m almost always in a state of recovery from the previous day’s workout, running low on fuel in my body’s tank and, honestly, a bit foggy because coffee isn’t ready. I need a hearty, healthy, healing breakfast that’s ready to go STAT. A favorite “stumble to the fridge” morning meal is Toasted Coconut, Turmeric & Ginger Overnight Oats. 

Yes, overnight oats. Before hitting the hay, I dump all the wholesome ingredients in a mason jar, give it a shake, and stick in the fridge. Sometimes I meal prep enough for three days to even cut out that night-time obligation At the crack of dawn, I’ll I have to do is unscrew the lid and spoon into my mouth right out of the jar. Read on to find out just how easy this make-ahead recipe is and how the turmeric and ginger will help you feel fabulous.

First off, let’s talk about oats. This whole grain just to stick to your ribs (figuratively – haha  and keep me from getting hungry with an hour. Oats are a fantastic source of fiber and even boast a bit of protein – however, you know how I insist on getting enough protein in the morning, so I add in a scoop of protein powder (which also adds to the thick creaminess).

Turmeric is an amazing spice that is prized for its anti-inflammatory purpose – same with ginger, in fact the two roots are related. Toss in some coconut, and the result is a lightly spicy, mildly earthy bowl of oats with the vibe of India.

Overnight oats are a portable breakfast solution for your commute, in an office or after a gym session.  If I have enough time for a hot meal, I’ll warm up the oats in the microwave and thin out with a bit more milk, if needed. Hot or cold, I’m winning by beginning the day with a 200 -calorie breakfast featuring 6.5 fiber, over 9 grams of protein and nearly 30 percent of the daily recommendation for calcium.

I originally created this recipe for Litehouse Foods using their amazing Instantly Fresh Ginger which is a staple in my pantry.

Have you ever made overnight oats? What are your favorite stir-ins or toppings for oatmeal? Have any big races or fitness events coming up? Please share in the comments, XOXO – Jennifer

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Toasted Coconut, Turmeric and Ginger Overnight Oats

Prep Time

5 mins

Total Time

5 mins

 

Toasted Coconut Turmeric and Ginger Overnight Oats make a hearty, healthy healing no-cook breakfast. Perfect for busy mornings, meals on the go and meal prepping.

Course: Breakfast

Cuisine: American, Indian

Servings: 4 servings

Ingredients

• 3 tablespoons unsweetened coconut
• 1/2 cup steel cut oats
• 1/2 cup quick-cook oats
• 1 tablespoon chia seeds
• 1 tablespoon stevia blend cup for cup equivalent
• 1 scoop vanilla protein powder about 1/3 cup
• 2 teaspoons ground turmeric
• 2 teaspoons ground ginger
• 1 teaspoon grou d cinnamon
• 1 cup unsweetened coconut milk from carton, not can
• 1 cup water

Instructions

1. Heat oven to 375 F degrees. Place raw coconut flakes on a rimmed baking sheet and toast in oven for 3 to 4 minutes, or until turning golden brown.
2. Add toasted coconut, both types of oats, chia seeds, protein powder, stevia, turmeric and cinnamon in bowl and toss together.
3. Divide oat mixture between 4 16-ounce mason jars or 2 jars if you prefer larger servings, as pictured.
4. Pour coconut milk and water in equal portions among mason jars. Stir ingredients until combined, or screw on lid and shake until clump-free.
5. Place jars in refrigerator for at least 8 hours. May be stored, chilled, for up to 3 days. To serve, remove, stir and eat cold. Or, to warm up, remove lid and microwave and 50% power in 30 second increments until desired temperature, stirring between. Thin with milk, if needed.