NourishBreakfastEasyVeganVegetarianPlant Based
Morning Kimchi Overnight Oat With Apple And Flax
A savory lacto fermented porridge to greet the day
15 minutes plus overnight fermentation prep5 minutes cookServes 2380 kcal per serving
The Story
This is a morning ritual that balances tang and cream with slow released whole grain energy. Overnight fermentation of oats with plant yogurt and kefir culture creates a gentle tang that invites digestive microbes to dance. Crisp apple and toasted flaxseed add texture and sweetness while kimchi and sauerkraut bring live cultures and umami brightness.
Design breakfast as a bridge between night and day. Use gentle lacto fermentation and whole grains to feed resident microbes and sustain human energy with calm intensity.
Ingredients
- Rolled Oats1 cup
- Unsweetened Plant Yogurt1 cup
- Water1 cup
- Ground Flaxseed2 tablespoons
- Apple Grated1 small
- Kimchi Chopped1/2 cup
- Sauerkraut Drained And Chopped1/4 cup
- Fine Sea Salt1/4 teaspoon
- Scallion Thinly Sliced1 tablespoon
- Lemon Optional A Few Drops
Method
- 1In a bowl combine oats plant yogurt and water with salt and ground flaxseed. Stir to hydrate and coat all oats.
- 2Fold in grated apple. Cover loosely with a cloth or lid leaving a small vent to encourage gentle lacto fermentation and leave at cool room temperature overnight or up to 12 hours.
- 3In the morning stir the porridge to recombine. If it is too thick add a splash of water or plant yogurt to reach a silky consistency.
- 4Divide into bowls and top each with chopped kimchi and sauerkraut. Scatter sliced scallion and a few extra seeds if desired. Serve warm or at room temperature.
Nutrition
Per serving
12g
Protein
60g
Carbs
10g
Fat
Calories380
Fibre8g
Sugars18g
Vitamins
Vitamin C8 mg
Vitamin K30 mcg
Minerals
Iron2.5 mg
Calcium120 mg
Potassium450 mg
Utensils
Mixing BowlSpoonMeasuring CupsGraterStorage Jar
This way of cooking
Microbiome Architecture
Gut health, digestion, microbiome diversity.
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