I have recently fallen in LOVE with a company that just so happens to stock so many of my favorite superfoods and items I have in my pantry all the time. The main reason I love them is that they are so affordable. I am quite the penny pincher and love to get all the bang and more for my buck. And Anthony’s Goods has made this so easy for me recently! I was able to sample a few of their products and let me tell you, my shopping cart on the site is more than full! They also add a bit of fun to their products. The top of my chia seeds bag told me to NOT look under the bag. When I did, it told me I was such a rebel and that they liked that about me. I enjoyed the added silliness. So much in life and especially in business is so serious so it’s nice to be able to loosen up!
So first, let’s do the math. Anthony’s Goods sent me a 2.5 lb. bag of chia seeds. These organic seeds come in at $12.99 on the site. I recently purchased a 12 oz. bag of Simple Truth (non organic) Chia Seeds at my local Kroger for almost $6.00. At Whole Foods, organic chia seeds run about the same price for about 8 oz. Even my bulk foods section organic chia seeds is a bit more costly than this. I think one of the only places that would compare is Costco and I am sorry, I was over paying the membership fee for just the two of us. So, needless to say, my wallet is much happier with these seeds!
Ok, so onto the real deal, I have made just about every flavor of Overnight Oats under the sun and I am very upset with myself that it took so long for me to create this Coconut Cream Pie version. I mean, Coconut Cream Pie is my second favorite pie, only being beaten by Pumpkin Pie. This was a big miss on my part so I hope you will forgive me for the wait on such a creamy, irresistible breakfast that has now been my breakfast for about 5 of the last 6 days. It’s a dream come true!
For this recipe, I upped the chia seed game. Typically I use chia and flax, but wanted to go a bit heavier on the chia seeds for added protein and fiber. I also played around with both coconut yogurts and coconut butter. I prefer the version with the coconut butter as the yogurt seemed to make the recipe a bit sour.
Speaking of saving money, unless you literally have zero, and I mean ZERO, time on your hands, do NOT buy coconut butter. It is so easy and soooo affordable to make. All you have to do is add about a cup, or more depending on how much you want, of shredded coconut into the processor and process until it becomes smooth. It takes about 10-15 minutes and its so good. Making it will cost you a couple dollars but buying it can cost anywhere from $8-$12. Not worth it in my mind.
If you decide to go with the coconut yogurt, opt for one with the lowest sugar content, or if you are that savvy, make your own ( I am still working on this!). Yogurt is great but many flavors and even those made with coconut milk still seem to be highly sweetened and most often with refined sugar.
I also opted for unsweetened almond milk in mine, but if you want to get really crazy, add coconut milk as well. You can never have too much coconut, right!
*Disclaimer: I am not paid for my opinions of the products discussed. Thanks for supporting brands I love!
- 1/2 c rolled oats, regular or gluten free
- 2/3 c unsweetened almond or coconut milk (or milk of choice)
- 2 T shredded coconut
- 1 T chia seeds
- 2 tsp pure maple syrup
- 1-2 tsp coconut butter
- 1/2 tsp vanilla
- Dash of sea salt
- Combine all ingredients in a bowl or jar that can be sealed tight.
- Stir well to combine.
- Seal jar and refrigerate over night or at least 4 hours.
- Serve warm or cold and with desired garnishes such as toasted coconut flakes, fresh berries or even sliced almonds!
- If you are not using coconut butter, a couple spoonfuls of coconut yogurt could be subbed or just omit it completely!