Overnight Oats

overnight oats

There’s snow on the roof of the building across our street. I love my city covered in snow. Everything moves a bit slower and in this moment the street is completely quiet, only interrupted by a distant car honking. August is napping in the room next door, and Adele’s “Hello” is playing in the background.

Recently, things have been a bit more calm in our apartment. Not just because of the recent weather outside. We’re settling into new routines with baby August and we’re finding room to think about other stuff than just worrying if he is okay all the time (parenting certainly comes with some worries). While Mikkel is back on the job I’m on maternity leave until December. It seems like forever right now, but I’m sure time will fly. Each day August is growing and I can’t wait to spend this year watching his every new move!


One of our new routines making our everyday easier is preparing breakfast the night before, and recently we’ve been making these Overnight Oats.

It’s such an easy way to make a filling ‘breakfast to go’. It’s basically just about pouring milk over the oats and storing it in the fridge overnight, letting the milk soak the oats and turning it into a raw-style, easy-to-digest, ‘porridge’ of sorts. We’ve gone ahead and added a bit of roasted coconut to the oats, which adds a deliciously aromatic and creamy dimension to the mix. All you have to do is just give the desiccated coconut a light roast in a dry frying pan and toss it with the oats before pouring milk over.

In the morning you top off the mix with nuts, berries, dried fruits (or whatever you fancy) and be on your way!

overnight-oats-7032 overnight-oats-7044

Overnight Oats

(Makes 2 servings)

1 cup/250 ml rolled oats
4 tbsp dessicated coconut
1 cup/250 ml almond milk

Topping of choice
(we used raspberries, blueberries, shelled hemp seeds, bee pollen, and pomegranate seeds for this recipe)

Roast the coconut in a dry frying pan at low heat, stirring constantly for a few minutes until the coconut turns lightly brown.

Toss rolled oats with the roasted coconut. Divide the mix into two glass containers (with lids). Top it up with almond milk and stir once to make sure all the oats are moistened and immersed in almond milk.

Add topping of your choice, put lids on the containers, and leave in the fridge overnight.



  • Ingrid | Let's talk evergreen
    27. January 2016 at 11:04

    Woah, maternity leave until December! I’ve I’m ever becoming a mama I will move to Denmark haha! Here it’s not bad either, I guess 5 months or so, but definitely not a year. Happy you are easing into a new rhythm. This recipe looks like a good start of a day. I love overnight oats, so easy, yet such a great effect! Say hi to Mikkel & August for me! xo Ingrid

    • Camilla Drost
      17. February 2016 at 12:45

      Yes, I feel so lucky that I’m able to be on maternity leave for that long time! It’s so much fun to stay home with August and play with him. Hope you’re doing well.
      Camilla xx


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