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Adjustable stand — hold cookbook or tablet at eye level while cooking
Gel in liquid — chia pudding, jam thickener, egg substitute
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Manual grain huller — process home-grown rice, oats, barley
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Gel in liquid — chia pudding, jam thickener, egg substitute
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Manual grain huller — process home-grown rice, oats, barley
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Mix all the oats ingredients in a glass jar (I recommend using a 14-ounce jar) with a lid. If you don't want to add chia seeds, just don't add as much milk. You can mix any spices, sweeteners, or dried fruit you like into the oats and milk. Seal the jar, put it into the refrigerator and let the oats soak for at least three hours, ideally overnight. In the morning, you can add fresh fruit, nuts, yogurt and other favorite toppings to your oatmeal. Enjoy!