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Here’s another in my series of classic candy or dessert-based overnight oats recipes, this one aimed squarely at those who, when presented with age-old TV advertising question of whether they “feel like a nut” or “don’t”… don’t. Mounds overnight oats combines chocolate and coconut to make this a tasty start to any day, while still containing the satisfying fiber from the oats which should take you most, if not all, of the way to lunch time!

Ingredients (makes 4 servings)

• 1 cup old-fashioned oats
• 1 3/4 cup chocolate unsweetened almond milk
• 1/2 cup unsweetened flaked coconut
• 2 tsp black chia seeds
• 2 tbsp maple syrup
• 2 tbsp 100% cocoa powder
• 1/2 cup unsweetened flaked coconut
• 1 tsp granulated sugar
• 1 tsp tap water

Let’s Get Toasty

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The first step in making this recipe is something that is a bit different than most of the other overnight oat recipes I’ve developed. And, in point of fact, it’s not something that’s really a characteristic of a Mounds candy bar.

That being said? Through trial and error, I’ve found that the toasted coconut component to this recipe is what really brings it all together both in taste and texture. So it’s certainly worth the extra few minutes of time and effort.

To begin, put 1 teaspoon of granulated sugar in a dry non-stick pan over medium-high heat. Add 1 teaspoon of tap water and mix quickly until the sugar is diluted. Then add 1/4 cup of flaked coconut to the pan and toss to coat.

You’ll need to keep a close eye on this, stirring and tossing regularly for about 10 minutes until it becomes a nice golden brown. You can take it as far as you’d like, but do not let it burn.

Once it’s done, take it off the heat and get it out of the pan to cool. I normally use a piece of wax paper, but a bowl or plate would work just fine. After it has cooled completely, divide it evenly into four servings and seal it into four air-tight containers until you’re ready to serve. Do not refrigerate this with the oatmeal. Instead, keep this in a cool, dry place.

Oatmeal Time. More Coconut Too!

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Time for the oatmeal. Start with all of your dry ingredients (other than the remaining coconut). So into each of your four containers, begin with 1/4 cup of oats, 1/2 teaspoon of chia seeds, and 1/2 tablespoon of chocolate powder.

To the dry ingredients add 1/4 cup of unsweetened chocolate almond milk plus an additional three tablespoons of the milk. Mix well.

Once you have this chocolate base, add 1/2 tablespoon of maple syrup and 1 tablespoon of (untoasted) coconut. Mix well, cover and seal.

Refrigerate for a minimum of 5-6 hours, but preferably overnight.

To Serve

I recommend warming the oats for 30-60 seconds before eating. Give them a stir, either in the original storage vessel or decant them into a small bowl. Then top with the toasted coconut. Enjoy!