Did you know soaking your oats in apple cider vinegar or a splash of kefir helps your body absorb more iron, zinc, and calcium from the oats? This hack reduces phytic acid, which limits the mineral absorption and makes it more digestible. Keep it simple and top this recipe with Rumiano butter, Alexandre A2/A2 Organic milk, and coconut sugar. Or drizzle on some homemade maple pecan butter for rich healthy fats, magnesium, and natural sweetness. Your whole family is sure to love it— Plus, it has at least 17 grams of protein per serving!
Ingredients:
FOR OATS:
- 2 cups organic oats or steel cut oats
- 2 cups warm water
- 1 teaspoon apple cider vinegar or ~1 tablespoon A2/A2 Organic 100% Grass-Fed Kefirfor some tang
- 2 cups A2/A2 Organic 4% Whole Milk or Half & Half
- 4 Alexandre Kids Large Pasture Raised Organic Eggs
- 1/2 teaspoon sea salt
- Rumiano unsalted butter, for topping
- 1/2 cup 4% Whole Milk, Half & Half, or Heavy Whipping Cream, for topping
- Coconut sugar or maple syrup, for topping
- Homemade maple pecan butter, for drizzling (Almond butter or peanut butter would also be great)
Note: This recipe can be tailored to your liking… You can add nuts to your oats to soak the night before, add pumpkin puree as a topping, dried fruit, you name it!
FOR MAPLE PECAN BUTTER:
- 5 cups raw pecans
- 1 tablespoon maple syrup
- 3/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Overnight Oats Method:
1. In a medium bowl, combine oats with 2 cups of warm water and the apple cider vinegar or kefir. Cover and let rest in a warm area for a minimum of 7 hours, or up to 24 hours.
2. In the morning, whisk 2 cups of milk, 4 eggs, and the sea salt together in a medium saucepan. Add the oats. Heat the milk mixture over low heat until bubbles just start forming, whisking frequently.
3. Once the mixture reaches a light simmer, turn off the heat and let sit for 3-5 minutes to thicken. Drizzle on desired toppings and serve warm. Enjoy!
Pecan Butter Method:
1. Preheat oven to 350 degrees. Spread the pecans on a baking sheet and roast in the oven for 7 minutes or until lightly toasted. Let cool for a few minutes.
2. Place the nuts in a food processor or high-powered blender. Process for about 2-3 minutes or until the consistency is butter-like and smooth. Add in the remaining ingredients and process until incorporated. It will thicken quite quickly. Transfer to a mason jar and store in the fridge. Makes one large mason jar of butter.
See a PDF of the recipe here