Pinterest has exploded lately with recipes for refrigerator oatmeal, so of course, I had to come up with my own healthy version! Now, I will admit that we do not frequently eat grains in our household. Actually, we are pretty much grain-free, with the exception of the occasional oatmeal or quinoa.
Oats contain a very low level of phytic acid and soaking them further reduces these levels. Plus, in the winter months, I still love a warm bowl of oatmeal with maple syrup, butter, and cream on a cold morning! It reminds me of my childhood.
- 1/2 cup steel-cut oats (gluten-free as sometimes it can be cross-contaminated with wheat)
- 1 1/2 cups milk of your choice (we use raw whole milk)
- 1/2 cup pumpkin puree
- 4 Tbsp chia seeds
- 4 Tbsp golden raisins
- 1 Tbsp pumpkin pie spice
- 2 Tbsp coconut sugar or honey
1. Combine all ingredients in a bowl and stir to combine.
2. Put into individual jars, leaving headroom to allow for expansion. I like to use jelly jars for individual servings for my kids.
3. Refrigerate overnight....ta da refrigerator oatmeal is just that easy!!!
4. If you want to spice it up a bit, you can lightly toast the steel cut oats in a dry skillet before combining all of the ingredients. This gives it a nutty flavor and also reduces the phytates in the oats.
5. These are great for on-the-go mornings! Super easy kid food when you are in a hurry to get out the door.
6. To reheat, just add to a saucepan and heat on low until you achieve the temperature you desire. I pop the jars in my toaster oven for about 5 minutes and they warm up quickly. Or eat them cold.
7. Top with maple syrup, cream, butter, coconut milk, coconut sugar or honey. Yum!
P.S. If you want to find the best gluten-free items online (best prices around, believe me, I have checked!) with free shipping, I highly recommend Thrive Market, they even have a special Gluten Free section. CLICK HERE to check them out!
What are your favorite oatmeal toppings, I would love to hear about them in the comments below!
For more information on the proper cooking and preparation methods of whole grains, I suggest you pick up Nourishing Traditions by Sally Fallon. This book is always open in my kitchen!