On an Oatmeal Kick

When I posted my blog to facebook, the overnight oatmeal recipe got lots of attention. I told some folks at work about the recipe also, and people seemed interested. One colleague said, "Chia seeds? Like the chia pet?" I wasn't actually sure so I had to google it. It turns out they are the same seeds. I learned that soaking them is a great thing to do since they form this gel that makes them easier to digest and probably helps give you that "full feeling" that keeps midday snacking at bay.

Other reading I did this week helped me to learn more about the health benefits of eating oatmeal. I always thought it was eaten in winter simply because it was warm. Now I am learning that it tastes great cold, and it's especially good to eat in winter because it's a complex carb, so it helps regulate your glucose levels, which can prevent those wintertime mood swings we all experience in the frigid North.

I also learned that overnight oatmeal is a bit of a craze at the moment. I wondered if it could be done with rolled oats as easily as steel cut oats, and apparently it can. However, most people cook theirs in a rice cooker or other slow cooking device. Those that use the soaking method often use a combination of Greek yogurt and milk. While this probably tastes nice, I don't like starting my day off with too much dairy. It just doesn't agree with me.

I decided to peruse some oatmeal conversations out there on the internet and took the best parts of many different recipes to devise my very own original overnight oatmeal concoction. It contains a nut milk, oats, and chia seeds as its base. I increased the ratio of milk to oats, since I thought the rolled oats might absorb more moisture. I ate it this morning and it was just about the best breakfast I ever ate.

Here it is:

Overnight Oats with Spices, Dates, and Pecans

1/2 cup rolled oats

1 cup almond or soy milk

2 Tbsp. chia seeds

1/4 tsp vanilla

1/4 tsp. ground clove

1/4 tsp. ground cinnamon

1 Tbsp. Maple syrup

1/3 cup chopped fresh dates

2 Tbsp. chopped pecans

Mix all ingredients - except pecans - in a glass container and seal. Store overnight in refrigerator. In morning, microwave for 1 minute (optional), and stir in pecans. Eat.