Breakfast in Bed: Overnight Oats + Chia
Overnight Oats + Chia
by Pamela Salzman
This recipe is a combination of my three favorite overnight porridges – muesli, raw buckwheat, and overnight chia and oats, all of which save me on busy weekday mornings. Stir the ingredients together the night before and refrigerate for an instant breakfast the next day. Soaking the grains and nuts in this way also neutralizes the hard-to-digest phytic acid present in all of them, making this a very digestible dish.
Serves 2 to 3
1/4 cup raw buckwheat groats
3/4 cup old-fashioned rolled oats
2 Tablespoons chia seeds
2 cups almond milk, unsweetened or sweetened (or milk of choice)
1/2 teaspoon orange zest
1/4 cup freshly squeezed orange juice
1/4 teaspoon pure vanilla extract
2 Tablespoons unsulphured raisins
2 Tablespoons chopped hazelnuts or walnuts
pinch of sea salt
1/2 teaspoon ground cinnamon
optional sweetener to taste (raw honey, pure maple syrup, a few drops of stevia)
How to Make
1. Place all ingredients in a glass container except optional sweetener and stir to combine. Cover and refrigerate overnight or at least 6 hours.
2. Remove from the refrigerator and stir once to blend the chia seeds throughout. Eat cold or warm through if desired. Taste for sweetness and add additional if desired.
Buckwheat is considered a pseudo-cereal, which means it’s not technically a grain. It is naturally gluten-free and very high in fiber, as well as amino acids. Buckwheat can be helpful in regulating blood pressure.
Look for specially labeled gluten-free oats if you are gluten intolerant.