This is a staple breakfast that is very filling! At it’s core, you just mix equal parts oats and liquid (ex. oat milk or water). But you can get creative with the toppings and mix-ins.
Basically, this is a form of Müsli that hydrates overnight instead of eating it right away like cereal.
Here’s how I usually make it:
- 1⁄2 Cup Steel Cut Oats
- 1⁄2 Cup Oat Milk
- 1 Tsp Maple Syrup
- 1 Tsp Cocoa Powder (unsweetened)
- 1 Tbsp Chia or Flax Seeds
- 1⁄4 Cup of Raisins
- Strawberries & Blueberries for topping
Mix all the ingredients, except the toppings, and let it sit for 3 hours or overnight. The oats should hydrate fully to the point that there is very little free liquid. Though I’ve found I need to use slightly less than a cup to get the perfect ratio.
The magic of this recipe is the toppings. You can go really sweet by adding more maple syrup and cocoa for a desert-like treat. Or, you can go ultra-minimal just using oats and water.
Some other mix-ins and toppings you could use are: peanut butter, bananas, berries, dried fruit, nuts, honey, chocolate chips, shredded coconut (unsweetened), and other kinds of grains.
No matter what way you prepare it, this provides a lot of energy for the start of the day. In fact, I used to use a whole cup of oats and oat milk, but it was too filling!
The other nice thing with this recipe is that, if you use water, it doesn’t really need to be refrigerated. This is great for days when you are going on a hike or doing some other activity during the day. You can make this in the morning and throw it in your bag; it’ll be ready by lunch.