I've always loved oatmeal but doing the whole raw overnight oats thing has taken it next level. I'm beyond the experimentation stage with this recipe and am ready to share some things I've learned in my own personal oat adventures. I love this so much I've been making it a lot. I know that because it seems John's annoyed at eating the same thing over and over. Last time I made it he came at me an hour later asking if I intended on making "real breakfast." I'll be honest when I say I had no intention of it but I made him a breakfast sandwich anyway.

So most recipes we encountered in our simple searches were wrong in terms of liquid to oat ratio. Not sure if that has anything to do with the type of oats we use or what. I generally do a 2:1 ratio, one cup oats to two cups liquid. The liquid is always a mix of almond milk, yogurt and water. I also add berries in to flavor it. There are a million and one ways to flavor this, I'll be honest when strawberries have played a central role in all my bowls so far.

I just put it in a washed yogurt container (rinse the oats in a strainer first for best results) and put that in the fridge overnight. By the time I am hungry in the morning it's ready to be topped and eaten.

I generally add: some sort of chopped or sliced nut, berries, maple syrup, honey and banana if I have it. I'm sure soon I'll branch out into other flavors.

I've heard some people cook the oats after soaking and I plan to try that too. Something most people don't realize is the majority of grains used to be at least soaked if not sprouted before consumption for a whole range of reasons depending on what it was. The true nutritional capability of these things can often only be harnessed with extra work and many people get caught up on how unhealthy things like gluten and other grains are without considering the fact that we aren't treating them the way we used to.