Here at The Wholefood Collective, we’re hooked on porridge, but as the weather starts to warm up we need to adapt some of our favourite recipes to be suitable for the warmer months. So what does that mean? It means meal prepping those breakfasts (woo for sleep-ins!) and soaking our oats, grains and seeds to enjoy some cool porridge options!
There are so many amazing benefits to incorporating soaked porridges in your weekly routine. They include.
Saving Time in the Mornings
You’ve gotta soak your oats at night, which can be a milk hassle. But think off all that extra yoga time (or time in bed) that you’ll have in the morning because you’re not stirring porridge over the stove! Just chuck all of your ingredients into a jar or container, pop in the fridge and your breakfast will be ready for you when you wake up!
It’s Customizable!
There are so many amazing combinations of flavours you can come up with to pimp your porridges! Have frozen berries or mangoes in your freezer to add in, or even create some beautiful stewed fruits!
Here’s just a few of our favourite flavour combinations for summer porridges:
- Blueberry & peanut butter
- PB&J
- Chocolate & banana
- Pear & cinnamon
- Matcha & mango
- Raspberry ripe – chocolate, coconut & raspberries
- Golden latte – turmeric, cinnamon, pepper, coconut sugar.
- Ginger & pear
- Strawberry Rhubarb
- Carrot Cake
- Blood Orange & Strawberry
- Banana Bread
Easier Digestion
Soaking actually makes it easier for your body to break down all of the compounds in grains and seeds, which means your body will feel a greater nutritional benefit from incorporating just a few soaked meals into your diet!
Ingredients
- ¾ c oats organic
- 1 c almond milk
- ½ cup blueberries
- 1 tsp vanilla bean powder
- 1 tsp maple syrup
Instructions
- Place all ingredients in a container or jar.
- Pop in the fridge overnight.
- Enjoy in the morning, cold or warmed up!
Equipment
- Blender
Ingredients
- ⅔ c buckwheat kernels soak in water overnight
- ½ c frozen raspberries plus extra
- 1 tsp vanilla bean powder
- 1 tsp maple syrup
- 3 tablespoons almond milk optional
- ¼ c coconut yoghurt optional
- 1 tbsp raspberry chia jam optional
Instructions
- Drain and rinse buckwheat thoroughly. It gets a little slimy after soaking!
- Place half in blender with the ½ c raspberries, vanilla, maple syrup and almond milk or additional water.
- Blend and then layer with whole buckwheat, coconut yoghurt, extra raspberries and chia jam!
Ingredients
- ⅔ c Quinoa Flakes
- 3 tbsp Chia seeds
- 3 tbsp cacao powder
- ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
- ⅔ c almond milk
Instructions
- Mix all ingredients together in a container or jar.
- Leave in the fridge overnight.
- Serve topped with your favourite crunchy granola.
Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.
Show us your gorgeous overnight oats, porridges and parfaits on Instagram by using our tag #myTWC and go in the draw to win a $50 voucher every month!
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About the Author: Kate Parker
