There is much written about the benefits of soaking grains and if you are interested in this concept I recommend the book Nourishing Traditions by Sally Fallon. The bottom line is soaking grains before eating makes them easier to digest, which is good news for people like me who have stomach sensitivity issues.
I hesitate to even call this a recipe because it is so simple. The fun comes in adding whatever is in season to the oats, which results in a different meal each time you make it.
Summer Overnight Oats
The night before you wish to eat the oats for breakfast, combine equal parts of:
Old Fashioned Rolled Oats (not instant)
Yogurt ( I use organic whole milk vanilla)
Milk ( I use raw or organic whole milk)
I use a 1/3 cup or 1/2 cup measure depending on how much fruit I intend to add to the oats in the morning.
To the mixture add a handful of nuts and a teaspoon of vanilla or additional sweetener such as maple syrup or honey if desired.
Once combined, place the bowl in the fridge overnight.
When ready to eat, add seasonal fruits.
Here are a few of my favorite summer variations:
Chopped walnuts and strawberries
Sliced almonds with blueberries or raspberries
Chopped pecans with peaches or apricots
Fall Overnight Oats
In the fall, as less fresh fruit becomes available I switch over to dried or frozen fruit and the method changes slightly.
To the oat, yogurt, milk and nut mixture I add 1/2 cup of frozen fruit or a handful of dried fruit before placing in the fridge. I also add a little spice, which seems right for the fall!
Here are some fall overnight oat variations
Walnuts, fresh apples, raisins and a pinch of cinnamon
Almonds and fresh pears, pinch of ginger
Walnuts and dried cranberries, pinch of cinnamon, dash of maple syrup
Cashews and dried dates
Walnuts and frozen blueberries, extra vanilla
Do you have a favorite overnight oats recipe?