While the adage breakfast is the most important meal of the day has proven to be not necessarily true for adults, the first question I ask myself almost every morning is “what’s for breakfast?”
During the summer months that’s easy – a slice of toast with tahini and a chopped date and sliced banana is my go-to breakfast, or sometimes fruit and a protein shake. But in the dark of winter I need something a little more substantial.
In our quest to live healthier, more nutritious lives that depend less on Palo Alto Pizza and more on home cooking, I’ve begun preparing meals over the weekend that will take Ben and I through the week. I discovered this recipe holds up very well and so I make enough to last a few days stored in a glass, airtight container in the refrigerator.
It seems everyone has their favorite soaked porridge recipe. But I’ll be honest – I don’t. The ratio I use between grains varies depending on what’s in my cupboard. Typically it’s 3 cups of grains to 4 cups of liquid. If the result is too thick I’ll add more plant milk the following morning. If it’s too thin I’ll add extra chia or another handful of oats. This provides about eight servings. In other words it carries us through Thursday. If the idea of four-day-old soaked oats is unappealing, halve the recipe.
The bottom line is this recipe is extremely forgiving, extremely easy and extremely nutritious. After the oat mixture, chia and liquid is mixed together add whatever else that strikes your fancy. My favorite additions are raisins, sunflower seeds, pumpkin seeds and chopped walnuts, which I add in small handfuls. Sometimes I’ll substitute chopped dates or chopped prunes for the raisins and chopped almonds for the walnuts. When I want to go tropical I’ll add a handful of unsweetened flaked coconut and chopped dried mango.
Place one serving (just under 8 ounces) in a bowl and heat in a microwave until warm (although it’s also delicious straight from the fridge). Serve with a drizzle of dairy free creamer, a drizzle of honey, fresh berries and sliced banana.
Here’s my basic mix:
1 cup porridge oats
1 cup steel cut oats
1 cup kashi
2 tblsp chia seed
2 cups plant based milk
2 cups water