Make Ahead Seeded Oats
A simple pantry breakfast mix of oats, seeds, cinnamon and salt that can be cooked hot or soaked cold when the morning needs to move quickly.
Prep 5 min · Cook 2 min · Total 9 min · Makes 4 servings
Ingredients
- 1.33 cup rolled oats
- 4 Tbsp ground flaxseed
- 4 Tbsp hulled hemp seeds
- 2 Tbsp chia seeds
- 1 tsp cinnamon
- Pinch salt
- 2.67 cup water, milk, or non-dairy milk
- Sweetener of choice
- Optional fresh add-ins: fresh fruit, nuts, peanut butter, jam, maple syrup
Directions
- Portion the dry mixture into 4 containers, using zip-top bags, reusable plastic containers, or lidded glass containers. For each one, measure in oats, about 1/3 cup, then add flaxseed, 1 Tbsp; hemp seeds, 1 Tbsp; chia seeds, 1/2 Tbsp; cinnamon, 1/4 tsp; and salt, a pinch. Dry sweeteners such as sugar, brown sugar, or stevia can go in now with the rest of the mix. Tuck the containers somewhere cool and dry, where they can be stored indefinitely.
- For hot oats, pour in 2/3 cup water, milk, or non-dairy milk, then mix everything together. Cook in the microwave on high for 1 minute, stir, and continue microwaving in 30 second bursts until the oats have thickened. Leave the seeded oats at room temperature for about 2 minutes so they can firm up a bit more. Fold in any extras, such as fresh fruit, peanut butter, syrup, etc., right before eating.
- For cold oats, mix in 2/3 cup water, milk, or non-dairy milk until combined, then chill for 8 hours or up to 3-4 days. Add any fresh mix-ins just before serving.