Soaked Oats and Chia Recipe

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Chia, flax and wheat germ make this oats recipe the perfect warm-weather breakfast.
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Amy Chaplin makes whole foods accessible to everyone in “At Home in the Whole Food Kitchen.”
2 servings SERVINGS

Ingredients

  • 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

TO SERVE:

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

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