Dad’s Overnight Oats
One big bowl on Sunday night, breakfast for about four days. Organic oats for fiber, chia and fresh-ground flax for omega-3 fats, and homemade kefir for live cultures. It’s in every menu we write.
Why we make it this way
Organic oats. Oats are among the crops most often sprayed with glyphosate before harvest, and this is a daily breakfast, so organic matters here more than most places.
Grind your own flax. Pre-ground flaxseed goes rancid within weeks. We grind a small batch in a coffee grinder and keep it in the fridge.
Homemade kefir. Flavored store-bought kefir can carry around 8 grams of added sugar a cup. Kefir grains cost a few dollars, multiply, and last for years.
Recipe
Ingredients
- 3 cups organic rolled oats
- 3 cups homemade milk kefir (or organic whole milk)
- 1 cup filtered water
- 3 tablespoons organic chia seeds
- 3 tablespoons organic flaxseed, freshly ground
- 2 tablespoons raw honey or pure organic maple syrup
- 1 teaspoon organic ground cinnamon
- A pinch of sea salt
- To serve: organic berries, raw pumpkin seeds or walnuts
Method
- Mix. In a large glass bowl or container with a lid, stir together the oats, chia, ground flax, cinnamon and salt.
- Add the liquid. Pour in the kefir and water, add the honey or maple syrup, and stir until there are no dry pockets.
- Rest overnight. Cover and refrigerate for at least 8 hours. The oats and chia soften and thicken.
- Serve all week. Scoop a serving each morning and top with berries and seeds. Stir in a splash of kefir or milk if it gets too thick. It keeps about four days in the fridge.
Where we buy the ingredients
Our oats, seeds and kefir grains are on our What we use page. More breakfasts like this are in the Fibro Kitchen Companion.
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