Avocado Overnight Oats

Hi! It’s Rob again for one last item in my short series of posts here on the taste space.

After crafting the delicious avocado chutney last week, I was left with a couple of leftover avocados. I was perplexed. What should I do with them? I didn’t want to make guacamole. I wasn’t prepared to produce a salad with them. In Australia I learned how amazing avocado is in sandwiches or hamburgers, but that wasn’t the direction I wanted to go either.

I KNOW! I would devise a new variation of everyone’s beloved overnight oats! I was very excited. Overnight oats are great, but wouldn’t they be better if they were filled with tropical fruits?

I’ll be honest with you. I hold tropical fruits in very high regard. As such, I pine to travel to the tropical regions where these fruits are cheap, fresh, and plentiful. I’ve been to a few of these places, but my yearning to go to more is unceasing…

I still think fondly of the Cook Islands where I enjoyed the best papaya I ever had, topped with grated coconut and lime juice.

I still remember the glee I felt when I arrived in Fiji at the height of mango season. They were so ripe that they fell from the trees and landed at my feet, begging to be devoured.

I still recall the wonder I felt while roaming the streets of Bangkok and marvelling at the carts of the street vendors showcasing pineapples, artfully cut and ready to take away with little packets of salt and chili.

At this time, however, I had no papaya, mango, or pineapple. Instead, I used an avocado, coconut flakes, and a banana. It all came together very well. What a fantastic breakfast!

This is being submitted to this week’s Weekend Herb Blogging, hosted by Graziana from Erbe in Cucina (Cooking with Herbs).

Avocado Overnight Oats

1/2 cup large flake oats
1 cup soy milk
1 tsp chia seeds
1 dash of ground cinnamon
2 drops of vanilla extract
1 ripe avocado, cut into small pieces (less than 1/2 inch)
2 tbsp coconut flakes
1 ripe banana, cut into pieces as small as you can get!

1. In a mixing bowl, combine the oats, soy milk, chia seeds, cinnamon, vanilla, avocado, and coconut flakes. Mix well.

2. Cover and keep in your refrigerator overnight.

3. In morning, after you’ve been dreaming avocado dreams all night, cut up your banana, mix it in with the rest, and enjoy!

Alternately, you can freeze the banana overnight and blend the whole mess together in step 3. I don’t have a blender, so I just cut everything into small bits using a spoon. 🙂

Serves 2 (or 1 hungry me)