Oats, coconut, pumpkin seeds, and raisins combine with flavors like cinnamon and vanilla to make a nutritious and convenient breakfast!
For me, breakfast is the best meal of the day.
Among my favorite recipes are my Choco-Berry Smoothie Bowl, eggs with Food for Life’s cinnamon raisin English muffins, pancakes, and any kind of oatmeal-based cereal.
Here in Arizona, it remains warm up until Thanksgiving, which I’ve come to enjoy, but it definitely doesn’t feel very seasonal.
Yesterday morning was my first time breaking in the heater, which was odd considering I wished I was in the pool a few days prior to that.
Despite the impending weather change, I’ve really been enjoying this cold coconut muesli bowl.
This is a bit different from overnight oats in that there is more emphasis on add-ins, including coconut, pumpkin seeds, raisins, and fresh apple.
By mixing everything together the night before, you still have the convenience of the aforementioned with a bigger punch of nutrition and flavor.
Coconut and Pumpkin Seed Muesli
- 1 c . rolled oats
- 2 T . grated coconut
- 2 T . raw pumpkin seeds
- 2 T . raisins
- 1/2 t . cinnamon
- 1/2 t . vanilla extract
- dash sea salt
- 1 sweet apple , grated
- 1 1/2 c . milk of your choice
- Mix everything together.
- Cover and refrigerate for at least 20 minutes or overnight.
I love to use my Homemade Coconut Milk in this recipe.
Feel free to add a drizzle of honey on top for extra sweetness, if you desire.
I usually share this with my kids or break this up for breakfast/snacks during the week.
Random Fun Fact:
I tried my first overnight oats recipe back in 2011 after my second daughter was born. My husband and I were hooked from the beginning, and he has since passed the easy breakfast onto various firemen at his department.