Basic Overnight Soaked Oats

In order to maximize sleep, my weekday morning routine is precisely timed from the first ding of my alarm to the moment I walk out the door. I usually give myself about ~10 minutes to make and eat breakfast, which is why I am partial to things that are ready in the time it takes me to get dressed (like chia pudding), or that are easily assembled the night before. Introducing: overnight soaked oats.

The oats sit in the fridge overnight, and absorb whatever liquid they are placed in, becoming a soft and creamy oatmeal-esque pudding by morning. They’re delicious, super healthy and filling. There are a ton of websites that discuss the health benefits of soaking oats. I can attest that they are energizing and infinitely easier to digest than regular oatmeal.

At it’s simplest, this is a 1:1 oats to liquid ratio. The consistency of a kind of liquid (like almond milk) can change dramatically from brand to brand, so play around with the liquid amount until you achieve the consistency you like.

I like my oats to be thicker and creamier so I mash in a banana. A similar consistency can be achieved by adding greek yogurt, just reduce some of the liquid.

This keeps in a fridge so you can double the recipe and have breakfast ready for the entire week.Halve the recipe and prep in individual containers for breakfast on the go. If you are a smoothie-fanatic, a spoonful or two is a great addition (especially on a post-workout blend). I favor this as a sweet dish, but you could go savory and add roasted veggies etc. Eat it cold or heat it up - make it yours! Just be sure to add something crunchy.

Above: almond milk + banana + chia + oats + cinnamon + vanilla, topped with flax, raspberries, strawberries, coconut and raw cacao nibs

Ingredients: 1 cup rolled oats (sub gluten-free variety) 1 cup of liquid (unsweetend almond milk, or see note for variations) 1 very ripe banana, mashed (optional) pinch of salt pinch of cinnamon (omit if using juice, see note) 1/2 tsp of vanilla extract (omit if using juice, see note) Optional add-in: 1 tablespoon of chia seeds + 1/3 cup almond milk

Mash the banana in a bowl, add the almond milk and stir until combined. Add the oats and whisk, making sure to scrape the sides and bottom of the bowl. If desired, stir in chia seeds and additional liquid as well as any infusers (see note).

Cover and refrigerate overnight (at least 12 hours). When ready to serve, scoop about a cup into bowl, add 1 teaspoon of any stir-ins, stir well and top!

Yields ~2 cups of oats, 2-3 servings

Inspiration: below are suggestions on ways you can spruce this up. Experiment, use up leftovers, it is hard to go wrong.

Soaking Liquid: soy milk, rice milk, water, chocolate milk, coconut milk, tea, coffee (diluted with water or milk), juices, fruit puree (great way to use up fruit that is a bit past its prime) Infusers: vanilla extract, vanilla paste, rose water Stir-ins: unsweetened cacao powder, maca, PB2, stevia, peanut butter, almond butter, acai powder, honey, raw agave Toppings: fruits, dried fruit, pollen, nuts & seeds (almonds, walnuts, pecans, flax, hazlenuts), unsweetened coconut flakes (toasted or raw), raw cacao nibs, granola, grape nuts, cinnamon, zest (lemon, orange, etc), and cajeta / dulce de leche / nutella for some indulgence

Below: Almond milk + chia + oats + cinnamon + vanilla, topped with flax, banana, blueberries, raspberries