I’ve been making a version of raw overnight oats for almost 5 years now, but what has changed is one big ingredient: coconut yogurt. I recently discovered that by adding coconut yogurt you can reduce the carb load AND increase digestibility. Because I like experimenting in my own kitchen before adding recipes, I thought I’d include some ‘Secret Tips’ that make will this fast, delicious, and easy for you. Another fun fact: oatmeal is a gluten free food. Why we think it’s gluten-containing is because certain brands process in facility with contaminants like wheat, barley, and/or rye. So if you have sensitivities, just get GF!
- – 1/3 cup Organic Steel Cut Oats
- – 2 TBP Organic Chia seeds 1 Cup Plant based milk
- – 3 TBP Plant based yogurt
- – 1/2 mashed banana (older bananas work great for this!)
- – 1 TSP tumeric powder
- – Pinch of pepper (to activate turmeric)
- – Pinch of Cinnamon
- – 1 TSP maple syrup (or no sugar at all)
- – Seeds/nuts/granola
- *I used mix of berries, coconut, edible flowers & sunflower seeds*
- 1. Add powdered ingredients to plant milk followed by yogurt, banana and sugar (if adding)
- 2. Add chia seeds & oats and begin vigorously stirring for 5 minutes until mixture is uniform and goopy
- 3. Add any additional seeds or nuts you’d like to activate to mixture
- 4. Allow to sit at room temp for 20 minutes then put in fridge. Store for minimum 5 hours
- – The second step of mixing by hand is really helpful – it evenly coats all ingredients and creates the ideal consistency. If you skip this, you will get clumpy oats!
- – The 20 minutes on countertop has always resulted in a better overnight oats for me
- – Ideally whip this up before bed and allow to sit for 10-12 hours. I have even done 48 hours and it’s even more delicious!