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Kombucha Overnight Oats makes the most delicious breakfast or snack that’s also easy to digest and nutritious. This probiotic treat is a wonderful way to start the day!
This recipe is Gluten-free, dairy-free and Vegan.
I first fell in love with this breakfast when I was staying in a hotel for several days and needed a nourishing no-cook breakfast!
It was so easy to buy kombucha, oats and creamy topping at the store, use a cup from the hotel and some maple sugar I’d brought with me in my suitcase!
Now, I enjoy this restful fun meal at home often.
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How to make Kombucha Overnight Oats
Of course, that’s one of the best things about overnight oats — they’re so fast to make!
- Fill mason jar, or favorite bowl with lid, half full of rolled oats.
- Add homemade OR store bought kombucha (exact amounts below in recipe).
- Leave out on the counter at room temperature. (This warm environment allows the probiotics to “pre-digest” the oats.)
- In the morning, add milk or cream of choice and favorite toppings. Or, chill until you’re ready to eat.
You can even meal prep Kombucha Overnight Oats by making several for the whole week. These gently fermented oats keep well in the fridge for up to 5 days. So feel free to make several for easy grab-and-go breakfasts or snacks.
Benefits of making Overnight Oats with kombucha
If you love eating oats but you never “pre-digest” them, they’re actually not as nutritious! That’s because oats are a grain that’s dormant when raw.
Oats contain a compound called phytic acid; it’s the storage form of phosphorous. The grain is protecting itself against nature so it can germinate under the right conditions.
When you soak it in the probiotic liquid, you help the grain to convert or break down its defenses.
This means that your body can now better digest the nutrients oats have to offer.
Because kombucha is a probiotic living food, it aids this process. Fermentation pre-digests the oats.
To make your oats extra gentle and nutritious, you may also add a very small amount of buckwheat flour to your oats, about 1 teaspoon.
Buckwheat contains an enzyme, phytase, that oats lack. Phytase breaks down phytic acid.
So, for the most nutritious bowl of overnight oats: add both kombucha and a small amount of buckwheat flour. (But, this is completely optional.)
How do Kombucha Overnight Oats taste
Kombucha Overnight Oats taste a little sour or tangy. This is an acquired taste for some people, and others love it immediately.
Similar to the first time you tasted kombucha itself, or even apple cider vinegar, you may have to get used to it, and then you love it.
After adding your milk or cream of choice and a little sweetener, I think most people will love them.
For me, they’re my favorite way to eat oats. I like Kombucha Overnight Oats better than other overnight oats and better than oatmeal.
Overnight oats are a bit chewy, and maybe because I also love granola, I like the texture and experience of eating them better than cooked oats.
Toppings for Kombucha Overnight Oats
Once you start adding toppings to Kombucha Overnight Oats, it’s hard to not see anyone loving them!
Toppings for overnight oats are just SO FUN and delicious. Here’s what we eat on ours the most often:
- milk or cream of choice (I use raw cream, but you may use nut milk or whatever you like.)
- Try Homemade Macadamia Nut Milk or Bean Milk, if you’re looking for a new non-dairy milk option.
- activated nuts or seeds (Buy these, or learn to make your own here.)
- chocolate chips — sweetened or unsweetened (like this)
- pure maple syrup — or other sweetener of choice
- fresh berries (or frozen)
- freshly grated ginger root — This is really nice. I’ve done this when I’ve used ginger kombucha, and still added all my other favorite toppings, and it’s lovely + great for digestion.
- any fruit compote, such as this Strawberry Topping
- Try homemade Oat Yogurt, Tigernut Yogurt or Cashew Yogurt.
- freshly made Chocolate Ganache or Pourable Chocolate Sauce
MEAL PREP OVERNIGHT OATS
Toppings — inside the jar — for meal prepped Overnight Oats are fun. You can do the toppings ahead of time or the morning of — although it’s best to wait to add fruit toppings.
If you have several jars of Kombucha Overnight Oats in your fridge for the week, just unscrew the lids of your mason jars, add milk of choice, sweetener, berries or chocolate chips, screw the lid on again — and go …
… Super fun all-contained treats to stir in and eat with your oats while you’re out and about.
I love that this meal is truly nourishing, pretty and yet convenient to take to work or wherever you’re headed.
I’ve even taken my Kombucha Overnight Oats on the plane with me! They got checked and approved at security, LOL, and I was SO happy to have a healthy meal in the airport!
When to eat Overnight Oats
Kombucha Overnight Oats are perfect when you can’t, or don’t want, a hot breakfast … but I usually do have hot protein on the side!
- hot summer mornings
- don’t want or can’t cook that day
- need portable food
But, a bowl of delicious probiotic oats is also super restful to enjoy at home.
I usually have my Overnight Oats in a bowl, in a parasympathetic mode, sitting on my couch or at our dining room table. I savor every bite.
Whether the weather’s cold or hot, whether I’m home or out, this meal always nourishes and satisfies me.
What kombucha to use
You may use either homemade or store-bought kombucha. I use both.
If I’m low on homemade or traveling, I buy kombucha. My favorite brands for quality are:
- SOMA — A lovely brew, super high quality. Nicely, SOMA offers both kombucha and jun, so for those who prefer their ferment made with honey, there’s a second product line.
- Health-Ade — I buy the Ginger Immunity one.
If you’d like to start making your own homemade kombucha, I promise you that it’s REALLY easy and rewarding.
I recommend one of Cultures for Health‘s kombucha starters. They have starter cultures or a kit.
Kombucha Overnight Oats
- jar or bowl
- 1 cup rolled oats
- 1 to 1-¼ cups kombucha any flavor, homemade or store-bought (Base the amount of kombucha on whether you want a little leftover in the oats in the morning or you prefer your oats on the drier side.)
- 1 teaspoon buckwheat flour optional
- Place oats in mason jar with lid, or other preferred bowl.
- Stir in optional buckwheat flour.
- Add kombucha. (It may foam a bit. If you used the buckwheat flour, you can stir it in.)
- Cover very loosely (do not screw on lid), and leave out at room temperature overnight.
- In the morning, enjoy with toppings, or screw on lid and refrigerate until you're ready to eat it. Keeps in the fridge for up to 5 days. Provides one VERY big meal or two smaller ones. (Sometimes, I just eat my breakfast leftovers with my lunch.)
Similar recipes you’ll enjoy:
- Rice Flour Porridge (2-Ingredient Hot Cereal)
- Buckwheat Porridge
- Paleo Copycat Cream of Wheat
- Overnight Chia Porridge
- Low Carb Overnight Hemp Oatmeal
- Tapioca Floats
- Best Grain-free Granola
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This is such a great idea!!!! I NEVER thought to use Kombuchas as the overnight liquid — thanks for your genuis, I’ll be making this week.
Aw great, I’m so glad, Jennifer! Thank you! I know you’ll love it and hope you do! 😉
Jean Choi says
I’m always trying to find yummy ways to include probiotics into my diet and these overnight oats are such a easy and delicious breakfast! Love topping it with some berries.
What a delicious and healthy breakfast! The kombucha add is so good; glad to know I can enjoy this yummy breakfast and it will digest well!
Stacey Crawford says
Such a clever idea for adding a boost of probiotics to oatmeal. I was wondering if I could use kefir water in place of kombucha in the recipe?
Hi Stacey, thanks, and yes, definitely! Water kefir will work perfectly and make a delicious breakfast.
This is fascinating. Never would’ve thought to use komucha like this. And the fact that it actually makes the oats healthier is so cool!
Hi Donny, so happy the idea appeals to you, and thanks for sharing your thoughts! It is so cool that kombucha makes oats healthier, agreed!! 🙂
I made this overnight and had it this morning. LOVE the tangy flavor! I had mine with coconut yogurt, blueberries, strawberries, and pecans. I found it didn’t need any extra sweetener with this combo. One question – my oats still had quite a bit of liquid unabsorbed this morning, so I actually strained mine before adding my toppings. Do your oats normally absorb all the liquid? Next time I might put less kombucha in.
Hi Skye, sounds delicious with your toppings!! I would try 1/4 cup less kombucha next time and see how that works for you. I like a little extra kombucha with mine, and then I add cream or yogurt, which mixes in, so it might be a matter of taste. But I do use a range of 1 cup to 1-1/4 cups, so I’ll make that note in the recipe. Thanks for your helpful input!
Thank you so much for your reply! Will try 1 cup when I make them again tonight!
Great, Skye, you’re welcome. 🙂
Beverly Garahan says
This is so yummy!! It is now my go to breakfast for the summer. Hot oatmeal, just doesn’t cut it when it’s already warm in the morning. I’m also going to be traveling and this will be perfect to make and take, plus I can make it on the road. My favor way to flavor it is with blueberries, a little flaxmeal, walnuts, homemade cashew milk, cinnamon and a tad bit of honey.
Thank you for this delicious start to my day!!
Hi Beverly, yay! I’m so happy to hear how much you’re enjoying the recipe and how you make yours. (Plus, so happy it will serve you traveling too; I love that aspect!) All of your toppings sound so good, especially that lovely homemade cashew milk, yum! You’re welcome, and thank you for sharing!!
Elizabeth M says
Hi Megan ?? Could you use Sprouted Organic Buckwheat Flour to help further neutralize the phytase enzyme in Oats? Or would sprouting buckwheat have removed the Phytase? Thanks much!
Hi, Elizabeth, yes, that’s a great option. Sprouting further activates the phytase.