- 1 cup Old Fashioned Rolled Oats
- 1 cup (vanilla or plain) Yogurt
- 1 cup Milk (I use Almond Milk)
- 1 Tablespoon Ground Flaxseeds
- 1 Tablespoon Chia Seeds
- 0.25 cup Raisins
- 0.25 cup Unsweetened Shredded Coconut
Yogurt and milk soaked oats with hints of sweetness from raisin and coconut!
When I remember to make soaked oats the night before, my mornings always start off on a positive note.
Oats are incredible nutritious and make for a great breakfast or snack!
The best part about soaked oats is that you don’t necessarily need to make them hours ahead of time.
With smaller ground oats, the mixture only needs 10-20 minutes of soaking.
Why do we let this mixture sit to soak?
This process increases the digestibility of oats and it enables the nutrients found in the grain to be better absorbed by your body.
Oats, like all grains, contain phytic acid which can inhibit the proper absorption of minerals link zinc and iron.
They are also loaded with important vitamins, minerals and antioxidant plant compounds.
The trick to creamy oats is mixing yogurt and milk. You can use any kind but I really like vanilla flavored yogurt and my homemade almond milk.
That is way there is no need to add any additional sweetener like maple syrup or honey.
For added texture and nutritional benefits, I love adding flax and chia seeds. Sunflower and pumpkin seeds are also a great addition.
For a bright and fresh fruit aspect, I top my soaked oats with berries. Both fresh or frozen then thawed work well!
Mix Everything in A Large Bowl
Start by adding the yogurt and milk to your bowl and give it a quick whisk.
Next, add the oats, flax and chia seeds, raisins and the shredded coconut.
Mix well then transfer the mixture to 1 large or 2 smaller jars.
Allow to soak for a minimum of 30 minutes (best 4+ hours) and up to 4 days.
I recommend adding another 2-3 tablespoons if milk to the mixture in the morning to loosen it up a bit then top with your favorite berries or fruit!