Overnight soaked oats

Overnight soaked oats

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From
Green Kitchen Travels

Prepare these jars in the evening, place in the fridge and while you are sleeping, the liquid is soaking the oats so they will be soft, sweet and ready to be eaten at sunrise. They’re perfect for busy mornings or when the weather is getting warmer and you want to enjoy breakfast in the park. I have also made this for brunch gatherings where I prepared a lot of small jars filled with different flavours. It looks fun with handwritten stickers on the jars and everyone can choose their favourite one. Soaking grains and seeds makes them easier to digest, the nutrients are more readily absorbed and it gives the oats a silky consistency. The first time we discovered this method was in the restaurant Peels in New York City.

Lucuma powder is made from ground, dried Peruvan lucuma fruit and is a natural sweetener, packed with nutrients. It’s available from health food shops and online. — Luise

Basic recipe

Ingredients

Quantity Ingredient
60g old-fashioned rolled oats
pinch ground sweet spice
1 tablespoon seeds
175ml unsweetened plant milk
or 175ml unsweetened juice

Method

  1. Combine all the dry ingredients in a small glass jar, cover with the chosen liquid, stir to mix and close with a lid. Place in the fridge for a few hours or overnight. It will keep there for 3–5 days.

Blueberry, vanilla and chia

Ingredients

Quantity Ingredient
60g old-fashioned rolled oats
pinch ground vanilla
or a few drops vanilla extract
1 tablespoon chia seeds
175ml unsweetened almond milk
2 tablespoons fresh or frozen blueberries

Method

  1. Combine the oats, vanilla and chia seeds in a small glass jar, cover with the milk, stir to mix and top with blueberries. Close with a lid and place in the fridge for a few hours or overnight.

Lucuma and hazelnut

Ingredients

Quantity Ingredient
60g old-fashioned rolled oats
1 teaspoon sesame seeds
1 teaspoon lucuma powder
175ml almond milk
1 tablespoon hazelnut butter

Method

  1. Combine all the dry ingredients in a glass jar. Cover with the milk, stir to mix, and carefully stir in the hazelnut butter. Close with a lid and place in the fridge for a few hours or overnight.

Raw cacao, chia and banana

Ingredients

Quantity Ingredient
60g old-fashioned rolled oats
1 teaspoon chia seeds
1 tablespoon raw cacao powder
1/2 banana
175ml almond milk

Method

  1. Combine all the dry ingredients in a small glass jar. Add the mashed banana and work it into the oat mixture. Cover with the milk, stir to mix and close with a lid. Place in the fridge for a few hours or overnight.

Peanut butter, banana and raspberry

Ingredients

Quantity Ingredient
60g old-fashioned rolled oats
175ml almond milk
1/2 banana, mashed
1 tablespoon peanut butter
2 tablespoons raspberries, mashed
or 2 tablespoons Raw raspberry and chia jam

Method

  1. Put the rolled oats in a small glass jar, cover with milk and stir to mix. Carefully stir in the banana and peanut butter and top with the raspberries. Close with a lid. Place in the fridge for a few hours or overnight.

Orange, flax and coconut

Ingredients

Quantity Ingredient
2 tablespoons flax seeds
60g old-fashioned rolled oats
pinch ground vanilla
or a few drops vanilla extract
175ml orange juice, preferably freshly squeezed
1 tablespoon coconut flakes, toasted

Method

  1. Place the flax seeds in a small glass jar. Combine the oats and vanilla and spoon over the flax seeds. Cover with the orange juice and close with a lid. Place in the fridge for a few hours or overnight. Sprinkle toasted coconut flakes on top before serving.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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