Both oat and chia seed are something I’ve learnt about in recent years. Oat is not grown in Vietnam and though when I was still in Vietnam, I was aware that people eat oatmeal in Western countries, I didn’t have a single idea of how it tastes. Chia seed isn’t grown in Vietnam either. Both products only start to gain popularity in my home country during the last few years.
I ate oatmeal for the first time probably around two years ago and I like it. However, cooking oatmeal from rolled oats or steel cut oats for breakfast is quite time consuming because I struggle with waking up early enough every day. We do have a lot of breakfast options in Vietnam such as noodles (at least ten different kinds of noodles), bread with eggs and steamed sticky rice. Sadly, except for bread and eggs, other options also require more time to prepare than I usually have in the morning. That is why a few months ago I finally decided to give overnight oat chia seed a try with the hope that my morning would be less hectic.
I feel comfortable with a ratio of oat : liquid around 1:1 to 1:1.25, and add just a little more to take into account the chia seed. My partner likes it to be on the thin side so sometimes I go up to 1:1.33 (like in this recipe). I’ve tried making it with both rolled oats and quick cooking oats and I like rolled oats more because the oats still have some texture when eaten, but it’s just my preference.
It takes less than 5 minutes to prepare this the night before, put it in the fridge and next morning take it out of the fridge, throw in the toppings and enjoy. Easy preparation, no cooking required, easy clean up, and super healthy with tons of nutrients – no wonder we find ourselves going back to this recipe every week.