All About Overnight Oats

All About Overnight Oats

This is a story of a little girl who didn’t want to eat her oat porridge. She was told she would only become beautiful if she ate her porridge. After 15 years of not eating oat porridge, she did indeed become pretty. After 50 years she still didn’t eat oat porridge, that is until 3 days ago.

What happened was for the first time she tasted overnight oats. It’s not a new thing, it has been around for perhaps 200 years or more. Yet, people seem to have forgotten how to do it. Yes, I’m talking about myself and OK maybe I didn’t become that pretty.

I wanted to know more about the process of the oats when you soak them. I remember from my cookery classes about minimizing phytates. I also remember about food poising if you leave out food in room temperature. Google is my best friend, yet, not in this case, it is hardly mentioned or I didn’t look the right place. What to do? find something better than Google. My mother, she knows everything and remembers everything. Here’s what she had to say:

1. Oats are low in the enzyme phytase, thus you must soak in lukewarm water. The water should be 110°F / 45°F, do not use the warm water from the tap. Use the cold water and heat it up. Tap water contains, in some parts of the world, chemicals and metals that are unhealthy for humans.

2. You must leave the oats at room temperature min. 12 hours up to 24 hours.

3. When you add apple cider vinegar, not apple vinegar, a process of forming probiotics starts.

The recipe I came up is no cooking – and it’s delicious :)

The evening before in a bowl or glass jar add for 2 persons:

  • 1 cup of oat, you can use instant oat too
  • 1 cup of water, see above for temperature
  • 1 teaspoon of apple cider vinegar

The next morning you add 1 cup of vegan milk or yoghurt of your choice, you can also add water if you prefer.

Ready to eat – no cooking – enjoy!


At start: you can add dried fruit and nuts.

Just before serving: you can add cinnamon or vanilla and fresh fruit.

Why it’s healthy to soak your oats
More about oats:

Creative K Kids
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Halloween Rolls – Video

Halloween Rolls – Video

Halloween is approaching – more use for the pumpkin pulp – The Vegan Zombie’s Pumpkin Rolls!


1 cup = 2.3 dl – 1 tsp = 5 ml

1 cup sugar
2/3 cup pumpkin
4 ½ tsp egg replacer
6 Tbs water
3/4 cup white flour
1 tsp baking powder
1 tsp lemon juice
1 tsp cinnamon
1/8 tsp of nutmeg

Watch the video on how to do it (a written description below the video)

1. Pre-heat oven to 350 degrees.
2. In a small mixing bowl add the egg replacer and water. Stir together thoroughly.
3. In mixing bowl add pumpkin puree and egg replacer mixture. Stir together and then add sugar, lemon juice, baking powder, cinnamon and nutmeg. Mix everything together and stir the flour in.
4. Line baking sheet with parchment paper. Spray parchment with non-stick spray.
5. Pour pumpkin batter on parchment and spread out so it’s as smooth and even as possible. Bake in oven for 15 min. When you can push down on it and it bounces back, it is done.

1 package vegan cream cheese
1/4 cup vegan buttery spread i.e. Earth Balance Buttery Spread
1 cup powdered sugar
1/4 tsp vanilla

1. Set vegan butter and cream cheese out until it is room temperature, about 1 hour. In mixing bowl, add vegan butter, cream cheese and vanilla. Stir together and add sugar a little at a time. Place in refrigerator.
2. Lay a smooth sheet or towel on counter and sprinkle powdered sugar on it. Carefully take parchment sheet of pumpkin layer and flip over onto the sheet. Sprinkle some more powdered sugar on the pumpkin layer.
3. Carefully roll the sheet with the pumpkin layer up into a cylinder and place in refrigerator for 1 hour.
4. Pull pumpkin roll out and unroll it on counter. Spread cream cheese filling evenly on surface of pumpkin sheet but leave about 2 inches unfrosted at the top. Begin to roll the pumpkin layer up starting closest to you and ending furthest from you. Do not roll the towel this time.
5. Place in freezer for about 1 hour.

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Vegan Pumpkin Pancake Recipe

Vegan Pumpkin Pancake Recipe

You may have or will get pumpkin pulp after you have carved your Halloween pumpkin. Then these vegan pancakes will come in handy and you will be popular :)

1 cup = 2.3 dl – 1 tsp = 5 ml – 1 Tbsp = 15 ml
1 cup of unsweetened nondairy milk + 1 Tbsp lemon juice or apple cider vinegar
1/2 cup of water
2/3 cup packed pumpkin puree
1 tsp. of pure vanilla extract
3 tbs. of brown sugar
1 tsp baking powder
1/4 tsp. of cinnamon
1 cup of brown rice flour, & 1 cup of oat flour

Watch the video below how to make the pancakes (below the video is a written description of how to make them)

1) Preheat a large skillet on medium to medium-low heat on the stove stop. You want the surface to be hot.
2) Combine nondairy milk and lemon juice in a large bowl and let rest for 5 minutes to curdle. Then add pumpkin, brown sugar, vanilla extract and whisk to combine. Add milk/ lemon mixture in and whisk again until well combined.
3) Next add flour, baking powder, and spices over the wet ingredients. If the batter appears too thin, add a bit more flour. If too thick, add a splash of almond milk. If too thin, add a bit more flour. Let batter rest for 5-10 minutes.
4) Pour 1/4 cup measurements of the batter onto the griddle. Flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-3 minutes more on the other side, then plate.

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3 Healthy, Quick & Vegan Breakfasts

3 Healthy, Quick & Vegan Breakfasts

Many of us have problems getting down to making a healthy vegan breakfast every single morning, the reasons are many, out of time, didn’t buy the ingredients or the kids being demanding. We want to but not always able to.

Most mornings we want breakfasts that are fast to prepare but we also want those to be healthy and nutrient dense too. Saturdays and Sundays are meant for slow mornings and great breakfasts.

Let us find some Quick & healthy vegan breakkies :)

Olga from has made a video with 3 delicious breakfasts, full recipes are at her website


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Best Raw Vegan Buckwheat Porridge

Best Raw Vegan Buckwheat Porridge

In my younger years, I was never keen on porridge. Just the name of it made me feel nauseous. Now, it is a morning favorite. I only took it up when I had kids because it is healthy, easy and can be made in a million ways – approx! It would be a good start on the day for my kids and somehow I fell in love with it myself. In the summer we are having right now, a portion hot porridge is not on the fav-list though.

But this recipe just saved the day – or morning  I should say.

It takes no time to make in the morning, but you have to soak the buckwheat overnight.

Raw Buckwheat Porriage
Recipe type: porridge
Cuisine: Vegan
1 cup = 2.3 dl
  • 2 cups raw buckwheat groats, soaked overnight, drained, and rinsed
  • 1 cup almond milk
  • ¼ cup maple syrup
  • 1 teaspoon cinnamon
  • 1 vanilla bean, seeds scraped out, or 1 teaspoon vanilla extract
  • 1 tablespoon ground flax meal
  • Pinch sea salt
  • ⅓ cup shredded, unsweetened coconut
  1. Pour the buckwheat groats in a food processor and give it a couple of spins to break it down.
  2. Add almond milk, maple syrup, cinnamon, vanilla bean, flax, and sea salt, and mix until a smooth consistency (but with some texture remaining).
  3. Mix in the coconut ,by pulse only, and season as wished
  4. Serve, topped with maybe fresh berries, nuts, or bananas.

Read more at: 

Photo Credit: Denna Jones

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French Vegan Toast Surprise & Sunday Morning Treat

French Vegan Toast Surprise & Sunday Morning Treat

Looking for that something that will make the Sunday brunch perfect?

Or just looking for comfort food?

Either way, this French toast recipe is easy to whip up. With only 5 ingredients you most likely already have in your home,this is as easy as 1-2-3. Comfort in a bite.

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