Tamagoyaki is a favorite Japanese lunch box item, often found in purchased bento boxes or made by a home cook for school lunches. Dashi flavored thin, delicate layers of cooked egg are rolled together to make a large fluffy omelet. It’s deeply savory from the read more
Last week I showed you how to make Ube Halaya, also known as purple yam jam, and this week I’m going to share a truly magical way to use it. Breakfast, brunch, a late night snack…there’s really no time that a person would turn down read more
How many times have you heard, “breakfast is the most important meal of the day”? Now….how often do you actually eat breakfast? Yeah, me too. It’s just a lot to expect a person to get up and do everything they have to do to get ready for the day, AND make something worth eating. But I have found that if I have something ready to grab and go in the fridge, that I can quickly load with fun and yummy toppings, I not only will eat breakfast but I will actually look forward to it. These Overnight Oats fit the bill. They are jam packed with healthy ingredients like oats and chia seeds that energize me throughout my busy day, with a flavor that has taken a delightful detour through the tropics.
I’ve tried various overnight oats recipes over the years, but found them a little bland and boring. Using coconut milk as the dairy base was a game changer! It transforms the oats and chia into a lush, pudding like consistency. Let’s face it, oats are a blank canvas and they need to be infused with flavor to prevent them from tasting like cardboard, and coconut milk does the trick!
Then I let the mixture sit for a few minutes, and stir again. Otherwise all the chia seeds sink to the bottom, but if you wait a few minutes they start to thicken and when you stir them again they will more evenly disperse. The chia seeds are what help overnight oats set, so you want to make sure they are well mixed.
Now they just need to be covered and put in the refrigerator overnight. And then the fun can begin!
Coconut chips, bananas, and chopped dates are my favorite toppings for these. The chips add crunch, the bananas continue the tropical island party, and the dates are fun and chewy. Overnight Oats are perfect for any nuts or fruits you want to add, but this combo is hard to beat. I’ve seen some recipes that add the toppings the night before, but I prefer to have fruit that’s freshly cut for the best flavor, color, and texture. I like to really lean in to my toppings and add a generous amount to each serving. Go big or go home, right?
Add a layer of dates on top of the bananas:
Finally I add a generous pinch of coconut chips:
Enjoy your Overnight Oats right away, while the bananas are still in pristine form. Try these and let me know what you think, I want to hear if these cured your breakfast blues too. Leave a comment here or tag us @funkyasiankitchen!
For some more quick and healthy breakfast ideas, check out our Green Smoothie and Halo Halo!
*I like to put the overnight oats into plastic lidded containers and store them in the fridge. Top them with fruit only when ready to eat to keep the banana from turning brown.
Keywords: breakfast, chia, oats, overnight oats, gluten free, fruit, bananas, make ahead, snacks
When I need a really fast, make ahead sweet, I reach for this Mango Sago. Especially now, when mangoes are at their peak. Even with all of the annoying squirrels racing to get their fair share, I still have plenty left to make this read more
Ok, maybe a Green Smoothie isn’t the most Asian recipe in the world. But people ask me all the time, what do you have for breakfast? I’m not really a breakfast eater, so I like something that’s quick and nutritious. And when you’re busy running restaurants all day and night, it’s so helpful to have an easy and delicious way to sneak in raw green vegetables.
I whirl this up in the morning, hand one to my husband, and we have something delicious and healthy to sip on throughout the day. It’s also a great portable breakfast for the kids on their way to school. Make a big batch and share it with the whole family!
Some smoothies are so sweet, whether loaded with fruit juices or sweeteners like honey or maple syrup, they might as well be dessert. My Green Smoothie has some natural sweetness from the banana and the coconut water, but it doesn’t taste like you’re having dessert. It’s more like a refreshing lightly sweet green juice you can feel (smugly) good about drinking every day. Plus it’s not bitter or strong in flavor, so it’s a non threatening way to introduce more vegetables into health resistant family members. This is such a fast recipe you can be enjoying it less time than it takes to read this, so let’s go!
My standard Green Smoothie has just 4 ingredients. I sometimes see recipes for smoothies with so many Superfood this, Superfood that ingredients, that it becomes a 20 dollar smoothie. And by all means if you want to add your chia/maca/collagen/hemp/goji/maqui, go for it! But I actually like the taste of greens and I don’t feel the need to mask them. Just a little banana for sweetness (this is a perfect way to use up overripe ones), avocado for creamy thickness, chilled coconut water as your liquid, and a handful of fresh mix greens. I like to use a mix, or whatever looks good. A pre-mixed bag makes it simple. Baby kale, spinach, chard-they blend up beautifully in this smoothie and all add different nutrients.
Another great thing about this smoothie is that all of the ingredients can be stored in your freezer. I like to buy an extra bag of mixed greens to freeze. And somehow I always end up with a surplus of bananas and avocados sitting on the kitchen counter. Don’t let them go to waste. Even if they are overripe, no worries. Stick them in the freezer and when you’re ready for your smoothie, blend them up. No one will know!
And that’s it-your super healthy Green Smoothie is ready to power your day! I pour them into insulated drink holders and it stays fresh and cold for hours. These are best enjoyed the day it’s made though as the beautiful green color with start to darken. I know you’re gong to appreciate this streamlined smoothie on busy mornings. I love how how much energy it gives me through the day. Take a moment to review the recipe or leave a comment below-we love hearing from you! And tag us in your obligatory Instagram #smoothie pics @funkyasiankitchen.
*I used a bagged mix of baby kale, spinach, and chard. You can use whatever you like or have on hand. If you use straight baby kale (which I often do) the flavor will be noticeably stronger and “greener”
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
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