Name: Overnight Oats
Ingredients: 1 cup rolled oats; Water, filtered or unchlorinated preferred (see note); Salt, (to taste); Seasonal spring fruits, including cherries, strawberries, and dried fruits; Herbal honey, maple syrup, or sweetener of choice; Building adaptogens, such as Shatavari and maca powder (1 teaspoon per serving); Digestive supportive spices, such as cinnamon and cardamom; Edible flowers for garnish, such as borage and calendula; Seasonal steamed or sautéed greens, such as mustard, dandelion, and nettles; Grounding proteins, such as hard-boiled egg or diced tofu; Stimulating and warming spices, such as ginger, turmeric, cayenne, and black pepper; Warming adaptogens, such as ashwagandha, or building adaptogens such as maca powder (1 teaspoon per serving); Fresh herbs, such as cilantro and green onions; Sea salts, ground seaweed, and tamari or soy sauce for extra flavor

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How this works

Overnight Oats

We love soaking our oats overnight to make them easier to digest and more bioavailable. The process also gives the porridge a creamier consistency and an interesting tangy twist.

Course: Breakfast

Keyword: oatmeal, oats, overnight oats

Servings:

Author: Sarah Benjamin & Summer Singletary

Ingredients

1 cup rolled oats
Water, filtered or unchlorinated preferred (see note)
Salt, to taste

Toppings for sweet:

Seasonal spring fruits, including cherries, strawberries, and dried fruits
Herbal honey, maple syrup, or sweetener of choice
Building adaptogens, such as Shatavari and maca powder (1 teaspoon per serving)
Digestive supportive spices, such as cinnamon and cardamom
Edible flowers for garnish, such as borage and calendula

Toppings for savory:

Seasonal steamed or sautéed greens, such as mustard, dandelion, and nettles
Grounding proteins, such as hard-boiled egg or diced tofu
Stimulating and warming spices, such as ginger, turmeric, cayenne, and black pepper
Warming adaptogens, such as ashwagandha, or building adaptogens such as maca powder (1 teaspoon per serving)
Fresh herbs, such as cilantro and green onions
Sea salts, ground seaweed, and tamari or soy sauce for extra flavor

Instructions

First, soak your oatmeal in a bowl, covered, overnight. Use 1 part oatmeal to 2 parts water for a thick oatmeal, or 1 part oatmeal to 3 parts water for a creamier, porridge-like consistency. Once the mixture is done soaking, add the oats and soaking water in to a saucepan and bring to a boil. Add salt to taste, and then reduce the heat to a low simmer until the water is absorbed. The cooking time will be reduced drastically due to the soaking process. Make sure to stir the oats occasionally to prevent them from overcooking and sticking to the bottom of the pan. Once finished cooking, the oats will reach a porridge-like consistency.
Your oatmeal will taste a bit acidic, as it has been lightly fermented during the soaking process, so don’t be alarmed. You can add sweetener to mellow the flavor. By doing this quick ferment, the oats will be easier to digest and for your body to absorb.

Notes

Note: We suggest using filtered or unchlorinated water and soaking your grains overnight. But please know that any amount of soak time is better than none at all! With this oatmeal recipe, we often use the soaking water to cook the oats, as it adds more flavor.

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