So here’s what I know about uncooked oatmeal: it’s supposed to be a lot better for you than cooked oatmeal.
And that’s about the extent of my official medical/health knowledge on the subject. Impressive, I know.
But in all seriousness, I have some friends who I am very confident have thoroughly researched the matter and they highly recommend incorporating uncooked oats into your daily diet as a means of (most effectively) lowering (or maintaining) your cholesterol.
And I can say that I’ve had some of my own experience in achieving greater health benefits by regularly eating uncooked oats. Last summer I was going through some sort of weird gastrointestinal issue (it’s okay, this won’t be as gross as it sounds!). If I ate anything high in fat (including healthy fats like peanut butter and avocado in small servings), I experienced this really horrible pain that wrapped from the right side of my abdomen around to the right side of my back. I thought for sure it was a gallbladder complication.
After some internet research and talking to friends, I found that eating uncooked oatmeal was highly recommended as a non-medicinal way to alleviate gastrointestinal discomfort. Admittedly, I also made some other changes in my life– like running almost daily and improving my overall diet in general. But I give a lot of the credit to those oats!
Last summer, I ate the oatmeal like cereal. I just poured cold milk over top and ate them plain (obviously, I was in some pretty serious pain, because I definitely don’t like my food that bland!). But recently, my husband and I have been eating this sweeter version of uncooked oats!
If you’re on Pinterest, I’m sure you’ve seen 18 gajillion billion recipes for overnight oats. And here’s one more for the pile. Although, I will say this about these oats: they really do taste like dessert. And with NONE of the guilt! This is one recipe on Something Swanky that isn’t just not bad for you– it’s actually GOOD for you.
Here’s a double bonus: I caught my husband telling my mom how much he loved these.
And my husband is SO over the complimenting-every-dessert-I-make stage. When he says he likes it, that means it’s GOOD.
Notes about this Recipe:
- I’m sure you can also use dairy chocolate milk. I haven’t tried it myself, but I can’t imagine why it wouldn’t work!
- In the ingredients, I specify that you should use 1/2 cup chocolate almond milk + a little extra. I’ve found that I need another splash or two of milk to get the consistency just the way I like it. This isn’t an exact science, you can easily add a little more or less milk depending on the results you want to get. And maybe you’ll have to try it a couple of times to find exactly the way you like yours! I try to make sure ALL of the oats are moistened (benefit of using a clear container), and then add just a little more for them to soak up overnight.
- I’ve made a rocky road version of this by adding a tablespoon of marshmallows. My husband loved it, but I wasn’t crazy about the texture of the marshmallows. I’ve also whisked a teaspoon of peanut butter into the milk before pouring over the oats– that was splendid
Oatmeal from Friends:
Banana Breakfast Cookies by Crazy For Crust
Cinnamon Roll Oatmeal by Cooking Classy
Oatmeal Smoothies by The Yummy Life