When you’re eating plant-based, breakfasts with protein can be hard to find. Especially convenient ones, like, say, from Starbucks.
Between that plant-based breakfast challenge and the fact that I often find myself trying (unsuccessfully) to dig up a quick breakfast when I’m out and about, I was pretty excited to discover Starbucks’ new menu item, Strawberry & Toasted Almonds Overnight Grains.
It’s steel cut oats, quinoa, and chia seeds all swimming in creamy coconut milk, then topped with fresh strawberries, toasted sliced almonds, and crunchy shaved coconut chips.
It’s delicious and satisfying and plant-based and has a decent amount of protein and, well, you probably know what’s next … I just had to figure out how to make it at home so I could have it whenever I wanted (without spending as much cash).
I thought this one would be pretty easy to replicate, but it actually wasn’t! For one, it’s not like your typical overnight oats recipe – you actually have to cook the grains first. So it’s not just mix, chill, done – it requires a bit more work up front.
But if you’re all about meal-prepping, this one hits all the right notes. Just a bit of up-front investment + super easy peasy when it actually comes time to eat. Perfect for the busy school year staring us in the face (how is that possible?!)
Second, in order to maintain the creaminess, it requires a lot more coconut milk than I originally thought it would! Two cans’ worth. And you need to stir it in after you cook the oats. I tried cooking the oats directly in the milk thinking it would be uber-creamy perfection but after chilling it was just too thick. I didn’t want thick. I wanted creamy.
(The good news? All this recipe testing meant that I had my plant-based, protein-packed breakfast taken care of for many days in a row!)
Overnight oats is one of my favorite camping breakfasts, so last time we went out, we took some mason jars of these Strawberry & Toasted Almonds Overnight Grains with us. LOVE! Stow the grains in the RV fridge or ice chest, pop ’em out come breakfast, top with sliced strawberries, coconut chips, and almonds and voila. A power-up breakfast that requires zero work (at least, not at breakfast time).
If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!
Strawberry & Toasted Almonds Overnight Grains
- 1 cup steel cut oats
- 1/4 cup red quinoa (rinsed)
- 3 1/2 cups water
- Pinch sea salt
- 2 (14-ounce) cans lite coconut milk
- 2 tablespoons chia seeds
- 3 tablespoons honey (or pure maple syrup) (+ more to taste if desired)
- 2 teaspoons vanilla bean powder (or 1 teaspoon pure vanilla extract)
- 1 cup strawberries (sliced)
- 1/2 cup sliced toasted almonds*
- 1/4 cup coconut chips
- Add water to a large saucepan set over medium-low heat. Stir in the oats, quinoa, and salt. Cook on medium-low, uncovered, until the grains are just tender and the water has evaporated, 15-20 minutes.
- Remove from heat. Stir in the coconut milk, chia seeds, honey or maple syrup, and vanilla. Taste and add additional sweetener if desired. Allow to cool, then pour into eight separate containers (about 1 cup per container). I like to use mason jars because they have lids + they're sturdy and portable. Seal and refrigerate (it should keep for 4-5 days).
- At the time of serving, top with strawberries, almonds, and coconut chips. Eat directly out of the jar or pour into a bowl - your preference!