I discovered fermented overnight oats in Australia in January 2015. After this discovery, I ate fermented overnight oats for breakfast for around 3 months straight. I love overnight oats because they’re low cost and perfect for mornings you don’t want (or don’t have the time) to cook.
Warning: This recipe may or may not be addictive
This recipe is a twofer! Fermented Overnight Oats will get you out of your same old-same old breakfast rut while also providing you with beneficial probiotic bacteria for your gut. In addition, there is no reason to skimp on a healthy meal if you are busy; this meal is ideal for busy mornings for they are already prepared. Just enjoy and get on with your day.
Vegan and free of added salt, sugar, oil, nuts and seeds. Soy free option available depending upon yogurt used.
Reasons to love this recipe: sweet, full of prebiotics and probiotics, great for mornings with no time to prepare breakfast, 4 ingredients
- 1 mango
- 1 cup (100 grams) rolled oats
- 50 grams non-dairy yogurt with live cultures
- 150 grams water, preferably distilled or filtered
Remove the flesh of the mango from the skin and pit. Dice the mango into bite-sized pieces and place in a ceramic or glass jar or bowl. In a separate bowl mix together the oats, yogurt and water. Layer the oats mixture on top of the mango and lightly cover with a cloth, stocking or cheesecloth. Place the oats in a location at room temperature where they will not be disturbed overnight. Enjoy your oats in the morning. Refrigerate for 30 minutes or more if chilled oats are desired.
Note: Replace the mango with other fruits if you don’t like mangoes or mangoes aren’t in season. However, stay away from highly acidic fruits (i.e. orange, pineapple, kiwi) and frozen fruits. The acidic environment isn’t ideal for the bacteria and frozen fruits slow down the fermentation process.