One of our favorite breakfast is ‘Overnight Oatmel.’ Several months back I kept seeing post for a recipe called, refrigerator oatmeal on Facebook. The bases of the recipe is mix all the ingredients into a jar, pop it into the refrigerator and in the morning grab and go. That recipe was made in 1/2 pint jars. Well, I am not going anywhere and the less dirty dishes the better. The first change I made to that recipe was mixing it in a quart sized jar. The first few times I made it, I basically followed the directions. I say basically because I always change a recipe. We did enjoy it that way, but I also know there is benefit to soaking grains in an acid medium at room temperature for 12-24 hours. Properly soaked grains are easier to digest and allow your body to absorb more minerals and nutrients from the whole grain and other food sources at the same time. This process begins to pre-digest the grains, including breaking down complex starches and tannins that can irritate your stomach, as well as beginning to break down proteins like gluten. I am not going to go into great detail on this topic because one of my favorite bloggers has done extensive research, interviews, and has several links to reference. Check out the Kitchen Stewardship’s page.
One night I decided I had to leave the jar out on the table. What did I have to lose? Not much. My husband’s grandmother always encouraged me. I can still hear her saying, “just try it, Di, you won’t know until you do.” It is because of her encouragement to fail, that I can now really cook. I’ve had to toss a few things out, but I have had way more success than failure.
We love my version! It is creamy, smooth, and just the right amount of sweet! I have had to increase the amount I make. Roman eats 1/2 the jar by himself! This is the only dish I serve that he has seconds and sometimes thirds! I make a pint jar for Jeff to take to work. He really appreciates that.
1 cup plain yogurt
1/2 cup plain kefir
2 tbls chia seeds
1 tbls pure maple syrup or 2 tbls sucanat
1 cup rolled oats (not quick oats)
1 cup fruit
In a quart jar, add yogurt, kefier, chia seeds, maple syrup, and oats. Mix together. Add in fruit. We like bluberry, strawberry, apple & mango, apple cinnamon raisin with almonds. Be creative, you won’t know until you try! Set it in a warm spot overnight and enjoy in the morning.
Simply cut the recipe in 1/2 for a pint sized jar.
I do make my own yogurt and kefir. But you can purchase plain yogurt and kefir. I recommend full fat dairy (that will be a future post). Both Brown Cow and Stoneyfield make a whole fat plain yogurt. I am only aware of kefir made by Lifeway.