Overnight Oat Groats Bowl

Allergen and Diet Summary

Vegan
Gluten-Free

Recipe Categories


Nourish yourself with a hot cereal bowl with this super-easy oat groats recipe. Soaking the oats overnight means your creamy porridge will be ready in just 15 minutes, pot to bowl.

Overnight Oat Groats Porridge with Redcurrants

Info


Cost

Health

Time 15m

Table of Contents

Introduction

Are you ready to take your morning oatmeal bowl to the next level? This overnight porridge packs all the benefits of minimally processed oat groats to give you a truly nutritious breakfast.

Preparing oats groats is incredibly simple: all you have to do is soak them in hot water the night before and then cook them for 15 minutes the next day. We simmered them with plant-based almond milk for extra creaminess and a handful of redcurrants for a pinkish finish.

Top this wholesome porridge with a dollop of soy yogurt, a sprinkle of walnuts and pumpkin seeds for extra proteins and fibres. And to satisfy your sweet tooth, drizzle all with maple syrup and get ready to dig in! You'll love the chewiness of cooked groats and the bittersweet taste of redcurrants.

Along with steel-cut oats, oat groats are the least processed form of oats and thus the healthiest. They contain all the parts of the whole grain, namely the intact germ, endosperm, and bran — only the inedible hulls are removed[1]. Your body will have to work harder to break them down and absorb their nutrients, meaning they have a lower glycemic index than instant oats.

While cooking raw oat groats can take up to 30 minutes, we found that pre-soaking them in boiling water overnight almost halved the cooking time. This is great news for those on a busy morning schedule!

A comforting bowl of this porridge makes a well-balanced breakfast in just 300 calories, and it covers over 30% RDI of fibres, 25% RDI of proteins, and 12% RDI of carbs. Enjoy!

Ingredients


Adjust
Servespeople

Toppings


  • Walnuts
    20 g
  • Yogurt (Soy or Coconut)
    160 g
  • Pumpkin Seeds
    1 tbsp
  • Maple Syrup
    2 tsp

Porridge


  • Oat Groats
    80 g
  • Almond Milk
    200 mL
  • Redcurrants (or Raspberries)
    120 g

Allergens are marked in bold

Instructions

step 1


The night before, rinse the oat groats under cold water and add them to a deep bowl.

Then, pour enough boiling water to cover the groats by at least two fingers and let them soak at room temperature overnight.

step 2


The following morning, drain the soaking water and add the softened groats to a pot.

Pour in the almond milk, bring it to boil, and simmer the oats over medium heat for 10 minutes, stirring occasionally.

step 3


Now, tip in the redcurrants, stir well and cook the groats for 5 more minutes.

At this point, taste the oat; the grains should feel cooked through but still a bit chewy.

step 4


Finally, divide the porridge among serving bowls and top it with walnuts, yogurt, pumpkin seeds, and maple syrup.

Give all a good stir and enjoy.

Tips


  • You can sprinkle the cooked groats with some bee pollen for a boost of vitamins.

  • You can swap pumpkin seeds with chia seeds or flaxseeds for extra omega-3.