It all started in Colorado. Me and my obsession with Noosa Yoghurt. This is also when I started getting into the whole locally sustained food movement during my stint there and fell in love a little grocery store in the Highlands called In Season. The store was about the size of an apartment in San Francisco and packed full of locally made, delicious eats. Sounds like my little heaven right?! Yep, totally was. I spent a small fortune there on eggs, bread, fresh bacon, and, of course, Noosa Yoghurt. I seriously still remember my first bite of Strawberry Rhubarb. It was so decadent! Like I was eating dessert for breakfast and I wanted to savor every little bite.
If you've never tried Noosa, let me fill you in. It is an Aussie-style yoghurt that is creamy and satiating, chock-full of protein, calcium and other nutrients. All batches are crafted daily on-site using whole milk that is sourced from Colorado family farms, including Morning Fresh Dairy where Noosa is headquartered. Also made with honey (for that signature tart tang) and REAL fruit puree, they now have 13 flavors including recently introduced Pumpkin, Coconut and Pineapple!
But a few years ago, we moved to California and Noosa was no where to be found because it was still a fairly small get up in Colorado Sadly, moved on to find other brands, but never forgot. Then one day, I was in Safeway and spotted it! I got so dang excited and I told a few of my California friends all about my love for this stuff. So then I got them on board. Now we are all hooked on Noosa. It is like a drug! But, a good one.
Fast forward to present day and I am lucky enough to partner with Noosa Yoghurt for a really fun recipe. Noosa asked me to keep my personal culture at the heart of this project, which had me scratching my head a bit. It brought me back to Colorado where I learned the most about myself as a person and what's important to me in regards to food. Eating, cooking, baking, and trying new recipes are a big part of my life. I put heart and soul into what I make in the kitchen and I find great joy in sharing my hard work and creations with my loved ones. Some of the most important things to me are keeping ingredients fresh, healthy, and local, but also sensible. With the holidays upon us, this theme is even more important to me. One of my favorite times of the year is right now because I get to get in the kitchen and create wonderful things to share with my loves and be thankful they are in my life. But with the holidays in mind, balance comes up too, and eating healthy. One of the best things folks can do is eat a healthy breakfast to start the day off right before all the cookies, cakes, pies, and booze come about later in the day. At least you started out right, right?!
I came up with this simple overnight oats recipe, which you make ahead of time, so it is an easy breakfast to stock up on for the week. On Sunday, make a few batches, and come the week, you can grab and go, all while knowing you are starting the day out right.
Coconut Yoghurt Overnight Oats with Oranges and Dates
2 oz Noosa Coconut Yogurt
1/2 cup old fashioned oatmeal
1/2 fresh orange, peels and chopped (about 1/2 cup)
1 date pitted and finely chopped (I uses kitchen shears to cut it up)
1 tbsp coconut flakes, toasted
1 tsp cocoa nibs
In a small container, stir together the yoghurt, oatmeal, orange, and date. Cover and chill in the fridge overnight. In the morning, stir the mixture and top with toasted coconuts and cocoa nibs.
Make a few for the week and this is an easy grab and go breakfast for the holiday season.
Bonus! Noosa has graciously offered to send a fun a little treat package to one of my readers!! To enter, leave a comment below about your favorite way to keep balance during the holidays and maybe a special dish you are sharing with your family and friends this holiday season.
Happy Holiday and Cheers!
Disclaimer: This is a sponsored post in exchange for an honest review and feature on my blog. All opinions are my own, as always.