Thank Faramir it's Friday! And boy do I have a nice little treat to post up today!
I love coconut, and I like rum a lot - and so I thought I would rattle up a little number that would be an easy, delicious go-to breakfast or tensies.
Overnight oats is the perfect option to porridge now in the Summer heat, and using light coconut milk provides you with lots of healthy fats...not to mentioned the deliciously creamy texture the oats get overnight, so good it could almost work as a dessert, win!
The thing it, this ended up tasting a LOT like something we have in Norway called "skoleboller" or school buns, which are these lovely soft buns filled with egg custard, dipped into icing glaze and finally dipped into dessicated coconut, SO good - and it totally takes me back to my childhood ^ ^
Overnight Vegan "Skolebolle" Coconut Rum Oats
1/2 cup oats
1/3 tsp cinnamon
1 tsp xylitol or brown sugar/agave syrup
1 tsp chia seeds
A few drops of rum essence
1 cup light coconut milk
Dessicated coconut and agave syrup for topping
- In a medium-sized jar, have in all the dry ingredients. Put the lid on and give it a shake. Now add the coconut milk and rum essence, cover and shake again. Set in the refrigerator overnight.
- The next morning, add a little bit more milk if the mixture is dry, and top with whatever your heart desires, and enjoy!
PS. for those who haven't had or seen skoleboller before:
I hope you have a wonderful weekend ahead! I myself have a couple of super busy days ahead of me, and tomorrow MIGHT just be the 2nd anniversary for my blog, now how about that?!
Take care *smiles*
Recipe by yours truly,