Lately the only thing I’ve been having for breakfast is overnight oats. It started with my desire for porridge on dark, cold winter mornings – there’s nothing better than spooning a warming bowl of goodness for breakfast. One week in February I decided to go on a raw food diet, to see what I’d think of it (and I didn’t like it at all, but more to that another time). That’s when I started making my own raw nut milks. Soaked them with grains, seeds, dried berries and some superfoods for breakfast the next day, cuz “it was forbidden to heat anything over 42ºC” 🙄.
Since that raw food week I’ve come to learn a few things; amongst them the importance of soaking grains, also oats! We freshly grind our oats every morning so I often get lectured not to grind the oats before I actually eat them cause that would make them lose all their vitamins… But after discovering OO there was no excuse not to grind them the night before anymore 😏.
I’ve never followed a real recipe when soaking this grainy breakfast; I just scoop and stir “Pi mal Daumen” as you would say in German. But I usually include at least one of these ingredients per category. The very basic would be: 1x oats, 1x liquid, 1x semi-liquid (that is yogurt or liquid with lots of chia or flax)
Grains: oats, cooked brown rice, cooked quinoa, wheat groats
Nuts/Seeds: flax, chia, almond meal, nut butters,
Fluid: water, coconut water, tea, nut/plant milk, yogurt, Quark
Pre-soak toppings: dried fruits and berries* (goji, aronia, raisins, currants, figs…), mashed banana, grated apple, frozen berries, coconut, grated carrot, grated zucchini
Superfoods: maca, spirulina, wheatgrass, acai, cocoa
Post-soak toppings: fresh fruit, cocoa nibs, hemp seeds, dollop of yogurt, chia pudding, nut butters, chopped nuts, granola
*it’s important to add the dried fruit pre-soak if you like them squidgy and soft like I do
Ok, you get it. Please just treat it like a breakfast sundae!
Now I’m actually kinda happy with how my little post turned out here🤔😋… but before I started writing it I thought I must have a fixed recipe. So by [unnecessarily 😉] making s’more dirty measuring cups and spoons I can now proudly present a suggestion for a scrummy, luscious breakfast! I actually invented many nice recipes and had fun naming them: the piled paint pot, A-sigh-ee… But I’ve decided to only include The Grassy Asian as a start. Once I have a collection of more than just variants of one idea (like I’m not gonna pretend to have invented three different recipes, that just ditch a single ingredient to add another), I’ll evaluate them against each other. Till then this is the start to my first “measured-out” overnight oats. The texture was perfect (smooth – not too liquid or dense) and all ingredients were worth their input 😊
| Prep Time | 5 minutes |
| Passive Time | 2 hours |
| Servings |
1 hungry breakfaster
|
- 1/2 cup oats
- 1+1/4 cup nut or grain milk
- 2 tbsp flax seeds
- 1 tbsp shredded coconut
- 1 tsp maca
- 1 tsp wheatgrass
- 2 tbsp dried berries (I used goji)
Ingredients
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- Mix all ingredients in a tupperware and put in the fridge overnight (or for a few hours).
- Warm up if desired (although that might "kill" some vitamins if you're picky) – and add the toppings! (I used kiwi, blueberries, banana, cocoa nibs and granola here)
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