I realize you don’t brew oatmeal. I was going to call it “12 hr Cold-Soaked Oatmeal,” but that sounds kind of weird and I thought if I was going to convert any oatmeal haters, the last thing they want to hear is “longer cooking time” in the title.

Like cold brew coffee, though, you get different reactions when you soak something for a long time versus cooking it with heat, which has its benefits. Cold brewing lowers the tannins in coffee while soaking oats overnight helps break down the starch, which makes it easier to digest.

Although it takes a long time for the oats to soak up the cold milk, it takes very little “active” time and doesn’t use any extra dishes. I usually set it up while making dinner. I pour milk over oats and place the bowl in the fridge. That’s it. Then in the morning I mix in some yogurt, honey, and fresh fruit.

RECIPE
makes 1 serving
3/4 c rolled oats
3/4 c milk

1/4 c greek yogurt
1 T honey
1 banana, sliced
3 strawberries, sliced
1 handful of hazelnuts, toasted and chopped

I pretty much gave away the procedure already, but if you want it again…

1. Mix the oats and milk in a bowl. Cover with plastic or a lid and put in the fridge overnight.
2. In the morning, mix in the yogurt, honey, and fresh fruit. Top with hazelnuts (For more flavor, toast the hazelnuts over medium heat in a saute pan without oil for 3-5 minutes, tossing often).