Breakfast inspiration doesn’t have to be complicated. This nutritious recipe is simple, loaded with color and texture, and easy to make ahead of time.
Makes 2 Servings
1 cup rolled oats
1 – 15oz can light coconut milk
½ cup plain Greek yogurt or coconut yogurt
¼ cup coconut shreds
3 TBSP maple syrup
1 TBSP chia seeds
2 tsp vanilla extract
¼ tsp sea salt
1 banana sliced
½ cup raspberries
½ cup blueberries
½ cup Greek yogurt or coconut yogurt
¼ cup roasted, salted macadamia nuts, roughly chopped
2 TBSP coconut shreds
1. In a bowl, mix together all of the ingredients from rolled oats through sea salt.
2. Cover and let sit in the fridge overnight.
3. Divide the mixture into two bowls or containers. Top each with half of the toppings, in a decorative fashion, and serve immediately.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of JoJe Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.