I’ve been meaning to try overnight oats for quite some time. I hesitated because I sometimes don’t digest oats all that well. But this preparation is surprisingly fresh and light on the ol’ gut.
Enjoy!
Love, Shambhavi
Ingredients (for 1 serving)
1/2 cup gluten free rolled oats (don’t use instant oats or scottish oats)
1 tablespoon chia seeds
1 tablespoon golden raisins
a sprinkling of goji berries
1/4 teaspoon cinnamon
1/4 teasoon cardamom
3/4 cup almond milk (or milk of choice)
1/2 cup yogurt - plain or flavor of your choice
1 small ripe banana or a half of a large banana, sliced or diced
1 tablespoon maple or vanilla syrup
Instructions
Add all ingredients to a quart jar and stir well.
Place the covered jar in the fridge overnight.
Remove from fridge and enjoy! I like to remove the jar from the fridge before I eat so that my breakfast is not too cold. It would be fine to warm slightly in a pot on the stove.
Innovations
Leave out the yogurt if you don’t want yogurt. The oats will turn out fine, but a little less digestible.
Add a tablespoon of nut butter for a heavier breakfast with additional protein.
Add chopped nuts before eating.
Add blueberries, etc. before eating.
Use thick poha (flattened rice) if you have trouble digesting oats.
Stir in your favorite protein powder before eating. (I would hate the gluey texture, though.)
You can double or triple the recipe and eat it over a few days. A single recipe will fill 1/3 to 1/2 of a quart jar.
Kindred 108 is 100% supported by readers like you. If you benefit from the offerings here, please consider subscribing for free or with a donation. Thank you!
Not quite ready to fire up a paid subscription, but want to show your appreciation?
Please join Shambhavi and the Jaya Kula community for satsang & kirtan every Sunday at 3:00pm Pacific. Come in person to 1215 SE 8th Ave, Portland, OR, or join Jaya Kula’s newsletter to get the Zoom link for satsang. You can also listen to my podcast—Satsang with Shambhavi—wherever podcasts are found.