Overnight Oats

Recently I’ve been making a big batch of cold oats at the beginning of the week, and eating them for breakfast and snacks (late night included) with different toppings.

Oats in their purest form are of the cheapest, easiest, healthiest forms of fuel in the morning. Ancient super grains have the most amazing health benefits - natural proteins, prebiotic fibers, and antioxidants.

Up until recently, it was more normal to soak your oats before you ate them. Oats contain one of the highest levels of phytic acid of all grains—meaning they can be hard to digest. If you’ve ever had stomach troubles after a big bowl of hot oatmeal (this happens to me all the time), you might have better luck eating your oats soaked.

I use Farm to Table Foods whole grain oats because, like me, they believe in going back to basics for the best results. A bowl of oats (hot or cold) in the simplest, purest elemental form is important to me which is why I was drawn to this brand in particular. They don’t do any sort of excess processing with their grains which is the way it should be.

This is just one of the many ways I eat my overnight oats…

The recipe is simple, but the ratio is crucial. I’ve tried to eyeball it many times and the consistency is never as good!

Ingredients:

Recipe makes 2 large servings, or 3 mini servings

1 cup of oats (I use Farm to Table Foods)

11/3 cups cup of almond milk

1 teaspoon of honey

2 tablespoons of chia seeds

Mix these ingredients together well, and mixture set in the refrigerator overnight. I don’t put toppings on until the morning I eat them to eliminate soggy fruit. This recipe can sit in the fridge for up to 5 days. The consistency in the morning is amazing.