½ cup rolled oats
1 cup of Meyenberg Goat Milk
¼ cup of chopped seasonal fruits like raspberries, blackberries, or blueberries
1 tablespoon of toasted nuts and/or seeds like sunflower seeds and walnuts
1 tablespoon of toasted coconut flakes
1 tablespoon maple syrup
¼ teaspoon of cinnamon powder
1 pinch of sea salt
Edible flowers like chamomile and calendula for garnish
Overnight oats are extremely popular because they are easy to prepare ahead and eat on the go, and are packed full of nutrition. First, mix the goat milk, oats, maple syrup, salt, and cinnamon together the night before. Make sure the oats are fully submerged in the goat milk and that the mixture is stored in a covered tupperware container or pint sized jar overnight in the fridge. You can add more or less milk based on your preferences, but keep in mind that the oats will double in size overnight as they absorb the milk.
This dish can be warmed up on the stove by cooking on low in a small pan for five minutes, or enjoyed cold and on the go. Either way, be sure to re-mix the oats with a fork in the morning and add in the toasted nuts, seeds, coconut flakes, and fresh fruits last. It’s best to add these solid ingredients just before serving to maintain their crunch and add some texture to the dish. While totally optional, we suggest adding in a sprinkle of edible flowers to add some beauty to your breakfast.
You can simply multiply this recipe by the amount of the amount of servings you need and prep ahead in individual pint sized jars so that breakfast is a breeze. These overnight oats will last up to two days in the fridge.
Be sure to share your breakfasts with #goatmilkgoodness and tag @meyenberggoatmilk for a chance to be featured.