Portable Overnight Oats

They're so easy to take with you! Simply make it in a jar with an airtight lid and take one with you as you head out the door.
From: foodmatters.tv. Extra tips from bonappetit.com

The Base Recipe

Mix 1 part oats with 1 part liquid e.g. 1/2 cup of whole oats with 1/2 cup of coconut milk (Note, bonappetit recommends twice the liquid to oat proportion).

Steel-cut oats are much better simmered slowly, although if you are short on time, soaking them in water overnight then draining them before simmering will drastically cut down the cooking time. On the other hand, instant oats will break down after an overnight spin in the fridge, disintegrating completely into the milk, etc. use old-fashioned regular or thick rolled oats for the best results.

Toasted oats add an extra dimension. Don't forget a pinch of salt, and use brown or raw sugar, which has deeper and richer flavor than granulated white sugar.

Mix any spices, sweeteners, or other add ins such as nuts, seeds, dried berries, coconut etc. You'll need to add extra liquid if adding chia seeds or flaxseeds.

Note that if you’re looking for a little crunch, don’t add any nuts or seeds (chia seed being the exception) to the porridge until just before eating. Most fresh fruit should be added just prior to digging in, too. Banana can can be added before refrigerating if it’s ripe, mash it to help it better incorporate into the porridge.

Place into an airtight container such as a glass jar with lid, and let the oats soak in the liquid overnight in the fridge.

In the morning when you're ready to eat them, just give it an extra mix, then serve with fresh fruit, nuts or any other toppings you desire!

Coconut & Blueberries

Base Ingredients:
1/2 cup quick cooking oats
1/2 cup coconut milk or coconut water
1/4 cup frozen blueberries
1 tbsp desiccated coconut
1 tsp cinnamon
1 tsp coconut sugar
Optional: 1 tbsp Food Matters Superfood Protein
1 tsp chia seeds
Toppings:
Add extra coconut, blueberries and/or chia seeds to serve

Cacao Banana

Base Ingredients:
½ ripe banana, mashed
3/4 cup whole rolled oats
1 tbsp chia seeds
3/4 cup water
2 tbsp cacao powder
1 tbsp maple syrup
¼ cup coconut or almond milk
Toppings:
Add a sprinkle of cacao nibs and some banana slices to serve.

Pecan Peanut Butter

Base Ingredients:
1/2 cup whole oats (or quick cook)
1 tbsp chia seeds
1 tsp cinnamon
1 tsp ground vanilla bean or (2 tsp of vanilla extract)
3/4 cup almond or coconut milk
1 tbsp natural peanut butter (or any other nut butter)
1 tsp of maple syrup
1 tbsp of pecans, crushed
1/2 ripe banana, mashed
Toppings:
Add extra pecans, a drizzle of nut butter, banana slices, cacao nibs and/or shredded coconut to serve.

Tip: Make a large batch to feed the family or save yourself even more time. Simply create the base recipe of soaked oats with milk, then when it's time to eat, everyone can add their own flavors! The base recipe should keep for 2-3 days in an airtight container in the fridge.

Sourdough Oatmeal Porridge

From http://essentialstuff.org Serves 6

Notes: You need a heavy-bottomed saucepan, with lid. Don’t use aluminum because the fermented oats are acidic and will leach aluminum into the porridge. Also, choose a bowl that will allow the oats to double in size as they absorb the liquid. Measure oats into the bowl; warm the water to 105° – 110° F; have the yogurt ready.

ferment
2 cups rolled oats
2 Tbsp plain, unsweetened yogurt
2 cups warm water (105° – 110° F)

finish
presoaked oats (above)
1 – 1 1/2 cups water (filtered and chlorine free)
1/2 tsp unrefined sea salt (Unrefined sea salt (iodized not recommended))

Mix the ferment:

Measure 2 Tbsp yogurt and stir into the warm water. Pour yogurt water over oats; stir to combine oats and yogurt water. Cover the bowl with a cotton dishtowel, as fermentation happens best in the dark, and the cloth will also keep debris from getting into your ferment. Let the ferment rest overnight.

To cook the porridge:

Measure 1 cup of water into heavy-bottomed saucepan; add salt and stir to dissolve. Add fermented oats to saucepan and stir to combine. Bring to a slow boil over medium-high heat – just until it begins to bubble. Reduce heat to low and give it a stir.

Let it bubble very gently, stirring occasionally, for 10 minutes or more. Add more water if needed to keep it from sticking to the pot. The more water you add, the larger the volume of porridge, and the softer the oats. Rec ommended to cook it at least 20 minutes and add 1/4 -1/2 cup more water.

Note that the longer you simmer the porridge, the more nutritious it gets (more gluten is broken down, more minerals are released from the phytates).

Stir in a bit more water (1 Tbsp or so); cover saucepan and reduce heat to lowest simmer. Use a simmer plate if necessary. Let it rest at lowest possible simmer, 5 – 10 minutes before serving.

It should have fully absorbed all the water and be quite tender and fluffy.

Serve, or store/freeze and reheat

To serve porridge: Thaw first (if frozen); reheat by steaming for 10 minutes. Garnish with honey, fruit, nuts, cinnamon or other spices. Add a pat of butter, or pour milk or cream over the porridge. Another option is to sprinkle some ground flax seeds over the porridge when you serve, to enhance your Omega-3 intake. Enjoy!

To store: Transfer to storage container(s) and let cool before adding lid and transferring to refrigerator or freezer.

To reheat a serving: Transfer to bowl and heat over simmering water.

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