For years now, overnight oats have been a mainstay in the blogosphere. And presumably, the recipes all stem from an original developed in the early 1900s by Swiss physician Maximilian Oskar Bircher-Benner, who wanted his patients to eat more fruit with their breakfast. My version is inspired by the original and is adapted from a recipe by Dr. Eve Campanelli from her 1991 book Feeling Very Much Better: Nutrition, Herbs, and a Positive Att itude to Health.
SERVES 4
1 Honeycrisp apple
1 tablespoon lemon juice
¾ cup rolled oats
¼ cup barley or quinoa flakes
¼ cup rye flakes
1 tablespoon sprouted pumpkin seeds
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
3 chopped Medjool dates
¼ cup chopped pecans
Up to 1 cup whole milk, coconut milk, oat milk, or water, plus more for serving
Optional toppings: nuts, seeds, fruit, honey, or maple syrup
Using a box grater, grate 1 medium apple then toss with lemon juice.
In a medium bowl, combine the oats, barley or quinoa, rye, pumpkin seeds, cinnamon, cardamom, dates, and pecans. Incorporate the apple into the mix. Add the milk or water and stir to combine. Divide the mixture into single-serve containers that can be sealed, then refrigerate for at least 30 minutes or overnight. Before serving, add a litt le more liquid and garnish with your favorite toppings. I generally top with another grated apple, raw hulled hemp seeds, and whatever chopped nuts I have on hand.
These oats store for up to a week in the refrigerator.
