Step 1

To improve digestibility and remove phytic acid from the oats, soak overnight by adding to a medium saucepan, covering with cool water by 1 inch, and adding salt and vinegar (both optional). Stir and cover. Soak at room temperature overnight or for at least 6 hours (24 hours max). Once soaked, drain and rinse. *See notes for no-soak Instant Pot oats method.

Step 2

Once oats are soaked and drained well, add back to medium saucepan with water and coconut milk. Bring to a low boil over high heat. Once a low boil is reached, reduce heat to a gentle simmer, cover, and cook for 15-20 minutes or until oats are tender and the liquid is almost fully absorbed. Add more coconut milk or water as needed if oats appear dry or are sticking to bottom of pan.

Step 3

Add Golden Milk Mix (or individual spice — see notes*) and maple syrup and stir to combine. Then taste and adjust flavor as needed, adding more maple syrup for sweetness or Golden Milk Mix or spices for more warmth / spice.

Step 4

Serve with additional coconut milk and enjoy as is or garnish with toppings of choice, such as bee pollen, pomegranate arils, coconut butter / flakes, or cashew butter.

Step 5

Store leftovers covered in the refrigerator up to 3-4 days and reheat on the stovetop or in the microwave, adding more water or dairy-free milk to thin. Alternatively, store in the freezer up to 1 month. Freeze into individual serving sizes and thaw the night before or cook from frozen on the stovetop or microwave until hot, adding more water or dairy-free milk as needed.