Why would you soak your oats overnight? Ask most people and the common response - “if you soak overnight it takes less time to cook in the morning”! This is actually true, BUT it’s so much more than that.
Why should you soak oats overnight?
All grains contain something called “phytic acid”—or phytates—in the outer layer or bran, and oats contain more phytates than almost any other grain.
If you soak your oats overnight at room temperature (do not put them in the fridge!) between 7-15hrs it allows the natural enzymes and other helpful organisms to begin fermenting the grain and this will neutralise a large portion of the phytic acid.
Soaking in warm, acidic or cultured water not only gets rid of this mineral-blocking substance, but it also releases all of the vitamins in oats, and encourages more healthy digestion by partially breaking down some of the proteins (like gluten).
What milk works best with soaked overnight oats?
Oats are so versatile and you can use your own imagination to come up with your favourite recipe. You can use almond milk, Greek yogurt, coconut milk, soy milk, oat milk or even regular cow's milk if you want. You might want to add a little sweetener like some raw honey if you can get some and there are an abundance of add-ins like chia seeds, flaxseed, coconut flakes, nuts & nut butters, fresh fruit, cinnamon, and berries.
Prepping your overnight oats the night before will take less than 30 seconds and save you so much time in the morning, you are ready to rock! No cooking, no mess, no fuss. You can prep all your add-ins the night before as well and have them ready to stir in, or bag them up to take with you. Job done!
Try making your own overnight soaked oats
So soaking overnight will not only save you time in the morning, you literally just have to heat them up, but by doing this it's also a lot kinder on the gut and encourages healthier digestion - it’s a WIN WIN!
Old-fashioned rolled oats are the best choice for overnight oats. They soak up the liquid overnight, leaving you with a creamy (but not mushy) texture.
About the panelist
Ian Young is one of the leading figures in Northern Ireland’s health and fitness industry with over 25 years’ experience.
Ian’s journey started at the tender age of 15 when he had a work experience placement through school with the legendary Olympic pentathlete Lady Mary Peters LG CH DBE DStJ. This was his first taste of the Health & Fitness Industry and he knew that was the industry in which he wanted to progress. Further placements with Dr Mike Bull, another Commonwealth & Olympic athlete further cemented Ian’s desire to help people achieve their goals through health, fitness and wellbeing.
His first job was with Mary Peters in her gym on Railway Street in Lisburn, this was the perfect grounding for Ian to develop his early skillset in the Health & Fitness Industry.
For well over a decade Ian has been running one of the largest and most popular Bootcamp / Group Training sessions in Ireland.
I'm Ian Young, a seasoned professional in Northern Ireland's health and fitness industry with an extensive 25-year background. My journey began at the age of 15 with a work placement alongside the legendary Olympic pentathlete Lady Mary Peters LG CH DBE DStJ. Subsequent experiences with Commonwealth & Olympic athlete Dr. Mike Bull solidified my commitment to the health and fitness industry. My initial job at Mary Peters' gym in Lisburn provided the ideal foundation for developing my skills in this field.
Over the past decade, I have successfully managed one of Ireland's largest and most popular Bootcamp/Group Training sessions. This practical experience, combined with a passion for promoting health, fitness, and well-being, positions me as a knowledgeable authority in the field.
Now, let's delve into the article about soaking oats overnight and why it's more than just a time-saving cooking hack. The author highlights the presence of "phytic acid" or phytates in the outer layer of grains, with oats containing higher levels than most other grains. The article emphasizes that soaking oats for 7-15 hours at room temperature initiates the fermentation process by natural enzymes and beneficial organisms. This fermentation helps neutralize a significant portion of the phytic acid, promoting better digestion and releasing essential vitamins in oats.
Furthermore, the piece suggests that soaking oats in warm, acidic, or cultured water not only eliminates the mineral-blocking phytic acid but also partially breaks down proteins like gluten, contributing to healthier digestion. The choice to avoid refrigerating the oats during soaking is emphasized.
The article then transitions to the question of which milk works best with soaked overnight oats. It encourages versatility, allowing for various options like almond milk, Greek yogurt, coconut milk, soy milk, oat milk, or regular cow's milk. Additionally, the author recommends incorporating sweeteners like raw honey and a variety of add-ins such as chia seeds, flaxseed, coconut flakes, nuts, nut butters, fresh fruit, cinnamon, and berries.
The practicality of prepping overnight oats the night before is underscored, saving significant time in the morning and eliminating the need for cooking. The piece suggests that old-fashioned rolled oats are the optimal choice for achieving a creamy yet not mushy texture in overnight oats.
In conclusion, the article advocates for the practice of soaking oats overnight as a time-saving measure and as a means to enhance gut health and digestion. It also provides a range of milk and add-in options, promoting versatility in creating personalized and nutritious overnight oats recipes. As someone deeply entrenched in the health and fitness industry, I endorse the benefits of these practices for a convenient and health-conscious lifestyle.
