Overnight oats are a genius idea when your mornings are a bit crazy but you don’t want to compromise on a healthy breakfast. This is a no bake, no time and stupid easy recipe that you can make in your sleep. Overnight oats are simply raw oats that you soak in water/nut milk overnight so they absorb the liquid and make a creamy plant based breakfast. Topped with blended strawberries it’s simply divine.
I like to use steel cut oats for this recipe because of its chewy, nutty texture. If you are a purist, you will also appreciate that steel cut oats are less processed (the oat kernels are just chopped into pieces) than regular oats (the kernels are first steamed, then rolled, then steamed again and toasted, resulting in a thin flake) and are lower on the glycemic index. If you want to use regular old fashioned oats, no problem! Just skip the soaking part and increase your liquid (approximately 1/4 cup more water). Just expect the texture to be a bit more mushy (but still great!).
The trick is to soak your steel cut oats in filtered water for a few hours to soften the grains. I find that 2 hours is generally enough, but the more you soak the softer and creamier your final product. I admit, remembering to soak in advance is the most time consuming part of this recipe. Here is what I do: I soak the oats as I’m making dinner and then just before bedtime, I finish the recipe. It takes less than 5 minutes to make but it feels great to wake up to a mouthwatering breakfast.
I know you will love it!
- 1/2 cup steel cut oats soaked
- 1 tbs chia seeds
- 1/2 cup water
- 1/4 cup cashews
- 2 dates
- 1 tsp coconut oil
- 1/2 tsp coconut oil
- 1/2 cup strawberries frozen ok
- 1 tbs lemon juice
- 2 tbs maple syrup
Soak steel cut oats in clean water for at least two hours. Drain and reserve.
In a powerful blender, such as the Vitamix, blend water, cashews, dates, coconut oil and vanilla bean on High until dates are pureed.
In a small bowl or mason jar, stir in steel cut oats and chia seeds, do not blend, and pour mixture into two small jars. The mixture will be a bit runny. Refrigerate overnight to set.
To make the strawberry sauce: blend strawberries (allow to thaw for 30 minutes if frozen), lemon juice and maple syrup to a smooth consistency. Refrigerate in a separate container.
In the morning, spoon strawberry sauce over the oats mixture. It lasts in the fridge for 3 days.