Overnight Oats are a super healthy and super quick breakfast treat.
Steel-cut oats, are my rock-star grain and are perfect in this overnight oats breakfast. There’s nothing you can’t do with steel-cut oats. They are naturally gluten-free too, as long as they are marked gluten-free, which will clearly indicate the steel-cut oats were processed in gluten-free machinery. Take a look at the superfoods lineup of ingredients in this overnight oats recipe!
I highly recommend Kathy Hester’s Book OATrageous, where she shares over a hundred fantastic and easy oat-based recipes, both savory and sweet, even oat-based bath products!
In my overnight oats, no cooking and no mess whatsoever!
The steel-cut oats “cook” just by soaking them in a liquid. The resulting pudding is, just like Kathy Hester says, OATrageous! Want your rice pudding to be super delicious and super nutritious? Make it with steel-cut oats, and get optimal nutrition even at breakfast time, even at dessert time, as this dish is a good enough treat to serve for dessert too!
Below is the basic recipe just as I made it in my tinkering with raw steel-cut oats pudding on my first try, and I will include all variations.
The chia seeds contribute a pleasant viscosity to the final texture;
Chia seeds are a worthwhile match for the steel-cut oats on every count: cute look, flavor, texture, amazing nutritional contribution.
Although I greatly value old fashioned oats and use them extensively (as a quick soup thickener, in cookies, in bread doughs, even in meatloaf, kugel and veggie burgers), for this raw overnight pudding we only want the steel-cut oats. Old-fashioned oats, shaped as thin slices, would absorb the liquid too quickly and get mushy, and you would end up with not enough texture.
So: Steel-cut oats is the way to go for this overnight oats breakfast.
- 1/2 cup steel-cut oats
- 1 pouch Levana Nourishments Vanilla Bean
- 2 cups milk or milk alternative (coconut, rice, almond, cashew etc...)
- 2 tablespoons chia seeds
- 1/2 cup golden raisins
- 1/2 cup coarsely ground almonds
- 1/3 cup unsweetened grated coconut
- 1/4 cup maple syrup (or 3 packets stevia)
- 1 tablespoon cinnamon
- Good pinch salt
Stir all ingredients in a mixing bowl. The mixture will look very liquidy. That's OK, overnight the steel-cut oats and chia seeds will have absorbed all the liquid.
Pour the mixture evenly into 4-5 small mason jars, and refrigerate.
In the morning, the mixture will be thick and creamy, and ready to serve. If you like your pudding a little thinner, stir a little liquid into it. The pudding will keep several days in the refrigerator. Makes 4-5 servings.
Variations: Play with all the possibilities and get an exciting dessert each time!
Keeping the oat/liquid 1/4 ratio at all times:
- Try using Mixed Berry or Cocoa Coffee Levana Nourishments instead of Vanilla Bean.
- Substitute 1 cup full-fat canned coconut milk for 1 cup of the liquid for a richer dessert
- Substitute other dried fruit for the raisins, but chop it: Apricots, dates, prunes etc...
- Can't have nuts? Use pumpkin or sunflower seeds. Likewise, skip the coconut if you don't have it handy
- Throw in 1/2 cup pure cocoa powder. In this case, use 2-3 tablespoons more maple syrup
- Play with other natural flavorings and extracts: Vanilla, lemon, orange flower water, brandy or rum, coffee, creme de cassis, etc...
- Stir 1 cup yogurt, vanilla or plain, in the finished dessert
- Stir in some berries or chopped banana