Coconut Curry Chickpea Overnight Oats with Roasted Red Peppers
Photo: Jamie Vespa
1 tablespoon extra-virgin olive oil
2 tablespoons curry powder
1 cup canned unsalted chickpeas, drained and rinsed
1/2 cup canned light coconut milk
1/4 teaspoon kosher salt
Basic Overnight Oats
2 tablespoons chopped roasted red peppers
How to Make It
Heat oil in a large nonstick skillet over medium heat. Add curry powder; stir for 30 seconds, until fully combined. Stir in chickpeas. Add coconut milk and let simmer for 5 minutes. Sprinkle with salt and toss to combine.
Top oats evenly with chickpea mixture and roasted red peppers.