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
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.