Gluten-Free Soaked Oats Recipe Template

free of gluten, dairy/casein, eggs, and soy

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1 1/2 cups gluten-free rolled oats (or quick oats, or steel cut oats, etc... I use Bob's Red Mill)

3 cups water

1/3 cup honey, coconut palm sugar, blackstrap molasses, or sugar substitute of your choice

1/4 teaspoon sea salt


1-2 teaspoons lemon juice

1/2 - 3/4 cup raisins, dried blueberries, dried cranberries, etc...

1/2 cup chopped nuts or seeds

2 tablespoons chia seeds

1-2 tablespoons coconut oil, melted

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg or pumpkin pie spice, etc...


Add all ingredients to a glass jar. Stir to combine and cover tightly with lid or plastic wrap. Store in refrigerator for 8 hours or overnight. Soaked oats can be eaten cold or can be heated either on the stove or in the microwave (only takes about 90 seconds.) This recipe makes about 4 (3/4 cup) servings. Leftovers can be stored in the refrigerator for up to one week.