Ambrosia reminds me of my high school days working in the deli of my hometown grocery store. Yes, your dear Lauren used to stand behind a counter and weigh super thin slices of smoked turkey, bread and fry chicken, and gobble down leftover chicken thighs at the end of her shift. I was basically a walking tub of grease for two years. To this day, I can’t stand the smell of a deep-fryer…and most fried foods, actually.However, our deli counter also offered a variety of salads. The standards were, of course, potato salad and macaroni salad, but there was also always a couple “sweet salads.” The Midwest is infamous for its…erm…salads (Exhibit A and B). I think Ambrosia is actually “a thing” outside of the Midwest, but it was definitely one of the occasional offerings at my humble little deli.
Any excuse to take out my martini glass, yes?
The key ingredients for Ambrosia are mandarin oranges (blegh), pineapple, marshmallows (obviously), cherries (the faker, the better), and coconut, all mixed together in a creamy base. I have a strong disdain for mandarin oranges, so I used good ol’ navel. I skipped the cherries because I’m too cheap to buy them. I omitted the marshmallows because…you know…breakfast. And finally, I subbed So Delicious yogurt <3 for the cream.
What you'll need:
- 1/3 cup milk of choice, or water
- 1/4 cup So Delicious plain coconut yogurt
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1 orange (or half, if it's large)
- 1/4 cup diced pineapple (fresh or frozen)
- handful shredded coconut, unsweetened
- handful of fresh, frozen, or dried cherries (optional)
- pinch of salt
How to make it:
- Prep your orange by cutting it in half and running your knife along the insides of each segment. Spoon out the segments.
- Combine all ingredients in a mason jar.
- Cover with lid and shake, shake, shake until combined.
- Store in the refrigerator overnight (or for several hours). Eat cold. Heating up this recipe is not recommended!
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