Soaked Oats and Chia Recipe

This recipe for soaked oats is creamy, light and satisfying.

From “At Home in the Whole Food Kitchen”
March 2015

  • Chia, flax and wheat germ make this oats recipe the perfect warm-weather breakfast.
    Photo courtesy Roost Books
  • Amy Chaplin makes whole foods accessible to everyone in “At Home in the Whole Food Kitchen.”
    Cover courtesy Roost Books

Yield: 2 servings

With her love of whole food and knowledge as a chef, Amy Chaplin’s will inspire you to eat well at every meal. At Home in the Whole Food Kitchen (Roost Books, 2014) is filled with naturally gluten-free, vegetarian recipes that anyone will love. The following recipe for Soaked Oats and Chia is great for busy mornings or on-the-go meals.

You can purchase this book from the Mother Earth Living store: At Home in the Whole Food Kitchen.

Creamy, light, and satisfying, this has been my staple warm-weather breakfast for many years. Like my Superfood Oatmeal for fall and winter, this is my go-to breakfast once the weather heats up. It’s just right for busy mornings, as it is best made ahead of time and travels well in a small jar. You can double or triple this recipe to have breakfast ready to go all week long. I recommend eating it at room temperature, so if you remove a portion from the fridge as soon as you get up, it’ll be ready by the time your breakfast hour rolls around. If you have a gluten sensitivity, make sure to use gluten-free oats and replace the wheat germ with extra-ground flax or leave it out.

Soaked Oats and Chia Recipe


• 3/4 cup regular rolled oats
• 2 tablespoons chia seeds
• 1 tablespoon ground flax seeds
• 1 tablespoon wheat germ
• 1/4 teaspoon cinnamon
• 2 cups homemade almond milk, unstrained

• Fresh berries
• Homemade almond milk
• Maca root powder, optional
• Hemp seeds, optional


Combine the oats, chia, flax, wheat germ, and cinnamon in a bowl; mix well. Pour in almond milk and stir until everything is evenly combined. Set aside for 20 to 30 min­utes at room temperature, or store in a jar and place in the fridge for 8 to 12 hours. The mixture will keep up to 4 days in the fridge. Serve topped with berries, a splash of almond milk, and a teaspoon of maca root powder and hemp seeds if you like.

More Whole Food Recipes from Amy Chaplin

Quinoa Beet Salad Recipe
Refreshing Hibiscus Infusion Recipe

From At Home in the Whole Food Kitchen by Amy Chaplin, © 2014 by Amy Chaplin. Photographs  © 2014 by Johnny Miller. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA.