During the first few weeks after giving birth I found myself famished every night/morning around 3 am. Later, as my daughter started waking up less during the night, this shifted to 5 am. No wonder – between dinner and breakfast I was breastfeeding her three to five times. My body needed more calories to keep up with the output.
Sometimes, after breastfeeding her and putting her back to sleep, I would go into the kitchen and have half a yogurt, or make myself healthy hot cocoa (equal parts water and whole milk, 1 tsp cacao/baking cocoa powder, a drop of vanilla, stevia). But when you’re a new mom you’re already short on sleep, and I didn’t really want to stand in the kitchen waiting for my milk to foam. So – voila! Seasonal overnight oats. These are perfect for early summer, when sweet strawberries and tongue-tingling mint are both found at the bazaar. Using plain Greek yogurt gives the oats a nice tart taste that works well as a backdrop for the sweetness of the fruit. This version is filling, but not heavy. If you’re having these for breakfast at a regular time, you may want to add some walnuts or slivered almond.
You can make these in batches, as they’ll keep in the fridge for up to three days. If strawberries aren’t in season, you can swap in almost any other soft fruit: ripe bananas, apricot butter, raspberries, blueberries, blackberries, sour cherry preserve…really anything that will soak into the oats and goes well with coconut. If you use a fruit other than strawberries, you may want to forgo the mint.
Makes 3 servings
- 1 cup oats
- 1.5 cups strawberries
- 3 Tbs shredded coconut
- Vanilla to taste
- 1 Tbs dried mint or 9 leaves fresh mint
- 1.5 cups plain Greek yogurt*
*If you do not have Greek yogurt, you can also use: strained yogurt, tvorog, suzme, quark, strained cottage cheese, or even thick/homemade soy milk.
- Arrange 3 glasses (or mason jars or other seal-able containers) for the oats.
- Pour several tablespoons of oats into the bottom of each glass
- Sprinkle 1 tsp of shredded coconut over the oats in each jar
- Follow with a layer of strawberries
- Sprinkle the strawberries with mint. If using fresh mint, finely chop 2 leaves of fresh mint for each glass, leaving one leaf for garnish
- Pour the rest of the oats over the strawberries and mint
- Cover the oats with 1/2 cup of yogurt
- Top with extra shredded coconut, strawberries, and a mint leaf.
- Let sit in the refrigerator for 3 hours to 3 days.