Now I am back at boarding school, I can continue my journey down Soaked Oats Lane! I have really missed their soft chewiness, and the crunch from all the add-ins here really makes these shine.
These will keep you full for hours, due to their fibre-filled wholegrain oats, protein, and fat-filled seeds/ nuts. I recently discovered the most wonderful little (crunchy) morsels – hulled buckwheat seeds, I believe – in a seedy sprinkle mix I bought from the supermarket. Man, do these pop! Of course, you can use any nuts or seeds you have on hand.
Soaking the oats really does make them so much tastier – in terms of texture and taste! I like using full-fat, unsweetened yoghurt for its protein, thickness, and acidity. If you would prefer, simply replace the yoghurt with more milk of your choice, plus a squeeze of lemon juice.
This recipe can be gluten-free, dairy-free, egg-free, nut-free, and vegan.
Preparation time: 5 minutes (plus refrigeration)
Serves 1
Ingredients:
– 1/2 cup wholegrain rolled oats (use gluten-free if needed)
– handful chopped nuts/ seeds of choice
– 1 teaspoon psyllium husks
– 1 Tablespoon ground flaxseeds
– 1/2-1 teaspoon cinnamon
– a few goji berries, optional
– 3/4 cup milk of choice
– 1 large dollop yoghurt, OR more milk and a squeeze of lemon juice
– toppings: extra nuts/ seeds/ coconut/ yoghurt/ cinnamon, etc.
Method:
1. In your serving bowl, the night before you want to make this, combine all ingredients except toppings. Place (covered) in the refrigerator overnight.
2. The next morning, top as you like, and enjoy! 🙂
