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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 375 kcal
- Protein
- 12 g
- Carbohydrates
- 69 g
- Fat
- 9 g
- Fiber
- 11 g
- Sugar
- 10 g
- Sodium
- 367 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 491 mg
- Calcium
- 568 mg
- Iron
- 3.9 mg
- Magnesium
- 150 mg
- Phosphorus
- 650 mg
- Zinc
- 3.0 mg
- Vitamin C
- 112 mg
- Vitamin D
- 1.2 mcg
- Vitamin E
- 7.7 mg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.49 mg
- Riboflavin
- 0.30 mg
- Niacin
- 1.9 mg
- Folate
- 37 mcg
- Water
- 127 g
- Alcohol
- 1 g
Sources: USDA FoodData Central
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.
Troubleshooting
Oats are too runny after resting
Cause: Incorrect ratio of liquid to chia/oats, or insufficient chilling time
Fix: Stir in an additional 10g of chia seeds and wait 30 minutes.
Prevention: Measure ingredients by weight and ensure at least 4 hours of undisturbed resting time in the refrigerator.
Hard clumps of chia seeds throughout the mixture
Cause: Inadequate mixing before chilling
Fix: Break up clumps with a fork and stir vigorously, though texture may remain uneven.
Prevention: Stir vigorously immediately after adding liquid, wait 5 minutes, and stir once more before refrigerating.
Cultural Context
Originating from the Swiss 'Bircher muesli' invented by physician Maximilian Bircher-Benner around 1900, raw soaked oats have evolved into a modern global breakfast staple. This variation incorporates chia seeds, an ancient Mesoamerican energy source, to rapidly thicken the mixture and provide a dense, pudding-like consistency without the need for cooking.
