How are you all doing right now?
The last few weeks have seen a few ups and downs here, and things are definitely becoming more draining and emotional (fellow parents, I feel you – this home schooling lark is exhausting!).
One thing that has really brightened my mood, though, is seeing the beautiful lilacs blooming in the garden. Lilacs are one of my favourite things about spring, and their delicate flowers and perfumed scent have really been making me smile!
One other thing that has been making me happy is overnight oats. Simple, fast and family-friendly, they’ve been a lockdown breakfast staple! So, when I made these vegan Blueberry, Lemon & Coconut Overnight Oats the other day, I couldn’t resist decorating them with the edible flowers of my lilac tree.
These oat bowls are a summery twist on classic overnight oats, and were a huge hit with the boys! They’re made with pantry staples (simply use frozen blueberries if you don’t have fresh, or even raspberries) and are, of course, vegan and gluten-free.
I hope you enjoy it too!
Blueberry, Lemon & Coconut Overnight Oats
- Serves 2
- 3/4 cup rolled oats
- 1/4 cup desiccated coconut
- 1/2 cup-3/4 coconut milk
- 1/2 cup coconut yoghurt
- 2 tsp chia seeds
- Zest one lemon
- 1 tsp maple syrup
- 1 tsp vanilla extract
- 1/2-1 tbsp lemon juice (optional)
- 1/3-1/2 cup blueberries
- Stir together all ingredients until combined (I like to add the higher amount of coconut milk for a creamier texture), then cover and place in the fridge overnight.
- Serve from the fridge topped with fruits of choice. Add a splash more milk, if a thinner texture is desired.