Here's an ideal breakfast for the hot and humid mornings we've been having in New York City this week: Soaked Oats and Chia from Amy Chaplin's excellent
At Home in the Whole Foods Kitchen. I bought this book over the winter, and I've done quite a bit of cooking out of it in the months since. The thing I love about this book is that it give me new ideas. Soaked rolled oats for breakfast? I'd never eaten them before Chaplin suggested it.
Yesterday, Amy Chaplin posted a
lovely video of this recipe on her Instagram account, and it reminded me to start another batch. Double (or triple!) the batch and keep it in your refrigerator for a week's worth of healthy, easy breakfasts. Here's the recipe from the book below. Once you've made it a few times, you won't even need to look at the written instructions
Soaked Oats and Chia
With Almond Milk, Flax, and Wheat Germ
"Creamy, light, and satisfying, this has been my staple warm-weather breakfast for many years. It’s just right for busy mornings, as it is best made ahead of time and travels well in a small jar. I recommend eating it at room temperature, so if you remove a portion from the fridge as soon as you get up, it’ll be ready by the time your breakfast hour rolls around."
Ingredients:
• 3/4 cup regular rolled oats
• 2 tablespoons chia seeds
• 1 tablespoon ground flax seeds
• 1 tablespoon wheat germ
• 1/4 teaspoon cinnamon
• 2 cups almond milk
To Serve:
• Fresh berries
• Homemade almond milk
• Maca root powder, optional
• Hemp seeds, optional
Combine the oats, chia, flax, wheat germ, and cinnamon in a bowl; mix well. Pour in almond milk and stir until everything is evenly combined. Set aside for 20 to 30 minutes at room temperature, or store in a jar and place in the fridge for 8 to 12 hours. The mixture will keep up to 4 days in the fridge. Serve topped with berries, a splash of almond milk, and a teaspoon of maca root powder and hemp seeds if you like. Serves 2.
Photo by Johnny Miller.
