Simple but healthy & delicious – Sara Schuman shares with us her favorite recipe and explains why she “still” loves soaked oats
While soaked oats are certainly not anything new there are plentiful reasons as to why we still find them on brunch menus, social media posts and pinterest feeds… And it’s not just because of the endless recipe variations and their beauty that cannot help to be captured on camera. Oats happen to be beautiful on inside as well.
Here are a few reasons why they make a weekly appearance in my home:
Good for your GUT – Oats are a great source of prebiotic. Which means they feed the healthy bacteria in your stomach, helping you to maintain a balanced gut flora. Scientists are learning more and more about the benefits of having a healthy gut micro biome and the role it plays in disease prevention. A win win!
Eases digestion – Allowing your oats to soak gives you a head start in digestion by encouraging benefcial enzymes to come to life, starting the digestive process before you even take your first bite.
Traditional Soaking – Oats as well as other grains, legumes and nuts contain high levels of physic acid which binds itself to important minerals such as calcium, magnesium, iron and zinc making it difficult for our bodies to absorb such nutrients. By using the traditional technique of soaking you greatly reduce the physic acid found in these plant foods.
Time – Believe me I speak from experience. As a mom of 2 boys mornings can be quite hectic but by preparing my oats the night before I can save myself about 20 minutes. No prep, hardly any clean up and best of all a guilt free convenient breakfast.
RECIPE: SOAKED OATS
Cashew Milk (makes 1 litre serving)
1 cup soaked cashews
4 cups filtered water
2 table spoons maple syrup
1/2 tsp cinnamon
1/2 tsp raw vanilla powder
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Rinse soaked cashews and place into blender, add filtered water and blend until smooth. Then add maple syrup, cinnamon and vanilla and blend again until well combined.
Soaked Oats (serves one)
1/2 cup oat flakes
1 tbsp chia seeds
1 tbsp coconut flakes
1 cup cashew milk
1 tbsp melted coconut oil
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Add oats, chia seeds and coconut flakes to cereal bowl or mason jar. (ideal for transporting to the office) Pour cashew milk over oats, add the coconut oil and whisk together until well combined. Place into the refrigerator and let soak over night. Add toppings of your choice. My personal favourite is pomegranate and berries.
Originally from British Columbia, Canada Sara now calls Berlin home. After spending over a decade working as a professional model and living in big influential cities like Paris, London and New York she has learned over the years a great deal regarding mindful eating and staying healthy. By paying close attention to the reaction of different foods on her body she found balance and well being through juicing. Not only has juicing helped her to maintain physical shape but it has healed many aliments that come with a stressful lifestyle. However, after starting a family a healthy lifestyle took on an even greater importance so she enrolled at The Institute for Integrative Nutrition. Since then she has become a certified health coach and is pursuing a career helping others reach and maintain their wellness goals. Website coming soon.