- 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
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.