Equipment
Ingredients
Dry Base
- 100 g certified gluten-free rolled oats
- 30 g chia seeds
- 1 g kosher salt
Wet Ingredients
- 240 ml unsweetened almond milk
- 30 ml maple syrup
- 5 ml vanilla extract
Mix-ins
- 40 g mixed dried fruit, chopped
Nutrition (per serving)
Method
Divide the rolled oats, chia seeds, and kosher salt evenly between two glass jars.
Pour the almond milk, maple syrup, and vanilla extract into the jars. Stir vigorously to ensure the chia seeds are fully saturated and do not clump at the bottom.
Fold the chopped dried fruit into the liquid mixture until evenly distributed.
Seal the jars tightly and place them in the refrigerator to soak and thicken overnight, or for a minimum of 4 hours.
Remove from the refrigerator and give the oats a quick stir before eating. If the consistency is too thick, stir in an additional splash of almond milk.
Chef's Notes
- Toasting the raw oats lightly in a dry pan for 5 minutes before soaking adds a profound, nutty depth of flavor.
- Chia seeds can absorb up to 10 times their weight in liquid. Adjust the milk ratio slightly if you prefer a looser, soupier oatmeal rather than a dense pudding.
- For enhanced creaminess, swap half of the almond milk for a plain or vanilla dairy-free yogurt.
- Dried fruits like raisins and cranberries will plump up significantly as they absorb the ambient liquid, making them juicier than when eaten dry.
Storage
Refrigerator: 5 days — Store in sealed airtight jars. The oats will continue to soften slightly over time.
Freezer: 1 month — Freeze in freezer-safe containers. Thaw overnight in the refrigerator before eating, though texture may become slightly softer.
