amy chaplin

celebrating the art of eating well

Oatmeal with goji berries and mulberries (and homemade almond milk)

POSTED ON April 6, 2011

oatmeal with berries and almond milk

I have to share with you my latest and most favorite way to make oatmeal in the morning. If you’re already an oatmeal fan this might be a nice change of pace; if not, you may become a convert. I know that without tasty toppings and embellishments oatmeal can be bland, which is why people often want to sweeten it. Here, the cooked mulberries give a natural “caramel-y” sweetness, enriched with health promoting goji berries, chia and flax, and served with warm vanilla-cinnamon scented homemade almond milk, it is far from bland!


sundried mulberries

The mulberries I use are sundried white Turkish mulberries. Regarded as a super-food, mulberries contain the heart healthy antioxidant reservatrol and are an excellent source of vitamin C and iron.  Goji berries may be best known for their anti-aging properties, but they are also high in vitamin C, amino acids, antioxidants and beta-carotene. They help protect the liver and improve immune function too.

I know I have talked about warming almond milk and pouring it over porridge here, if you haven’t tried this you must. It’s heavenly when you let it sit for a second while you grab a spoon and rinse some berries. The almond milk thickens and sets, creating a luscious creamy top for your oatmeal. It may sound as if I have endless time in the morning, but the truth is I don’t. It’s often a race to get everything done and get out the door on time. But, this do-ahead-method can fit right into the morning routine and send you off feeling calm and ready for your day.

the breakfast table

The trick is to put everything in the pot the night before and have it ready to turn on as soon as you sleepily walk into the kitchen in the morning.

Soaking rolled oats doesn’t have the same effect as pre-soaking grains, which I always recommend. Since rolled oats are pre-steamed they won’t sprout and this also means that you don’t have to discard the soaking water.

If you have a flame de-fuser and 20 minutes worth of things to do while breakfast cooks, then all you do is put your soaked oats (soaking water and all)  in a covered pot, put the pot over a low flame on a flame de-fuser and walk away. You don’t even need to stir it. When you return to the stovetop twenty minutes later, it’s perfectly creamy and ready to eat.  Pour the cooked oatmeal into bowl and use the same pot to heat the almond milk. Easy and fast!

oats, goji and mulberries soaking

my favorite breakfast

Bonnie pouring almond milk

My favorite oatmeal with goji berries and mulberries

Oats help restore the nervous system, reduce cholesterol and strengthen the spleen-pancreas. Soaked chia seeds are a great item to have on hand, not only for your oatmeal but for adding an omega boost to smoothies too. I like to soak ¼ cup at a time, which ends up lasting me most of the week.

1/3 cup rolled oats, use gluten free oats for a gluten free breakfast
1/8th teaspoon cinnamon powder

2 teaspoons dried goji berries

10 dried mulberries

1 cup filtered water

Small pinch sea salt

2 teaspoons chia seeds

3 tablespoons homemade almond milk, recipe below

¼ cup fresh blueberries or other berries

To serve:

2 teaspoons ground flax seeds

2 teaspoons wheat germ

¼ cup homemade almond milk, recipe below

In a small pot combine the oats, cinnamon, goji berries, mulberries, water and salt. Cover and soak over night. Place chia seeds in a cup or jar with 3 tablespoons of almond milk, stir well and place in the refrigerator over night.

Bring oat mixture to a boil over high heat, stir, reduce heat to low, cover and simmer for 8 to 10 minutes, stirring every few minutes. Remove from heat and stir in soaked chia seeds.

Spoon into a bowl and top with flax and wheatgerm. Return pot to stove and add ¼ cup almond milk, bring to a simmer over high heat and pour over oatmeal and top with berries.

Serves 1 person.

Fresh almond milk

Almonds are the only nuts to alkalize the blood, all others acidify. Soaking the almonds overnight first allows the sprouting process to begin, making them easier to digest. Stored in the refrigerator almond milk will keep well for 5 to 6 days.

1 cup raw almonds

4 cups filtered water, plus more for soaking

1/8th teaspoon cinnamon

Pinch sea salt

½ teaspoon vanilla extract

Place almonds in a bowl, cover with plenty of filtered water and soak overnight. Drain, rinse and place in a blender. Add all other ingredients and blend on high speed for 2 minutes. Pour into a glass bottle or jar and store in the refrigerator. Shake well before using.

POSTED IN Breakfast, Gluten free

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  • Aimee Hughes says:

    This looks gorgeous and sooo healthy! Thanks for sharing.

  • This looks so good!!! I am on a grapefruit kick lately. (see you have them on the table) With tons of honey and truvia haha I’m not the sour suckin’ kind.


  • Desiree says:

    Ooohh, sounds so good. can’t wait to try this one, thanks!!

  • I love goji berries and mulberries, they both have such unique flavors.

  • Cassie says:

    This looks so delicious. I am always on the lookout for more ways to enjoy oatmeal in the morning, especially ways that are more attune to spring!

  • Abbie says:

    When you recommend soaking 1/4 cup Chia seeds, do you soak them in water or almond milk, as in the recipe? I have been using them for years, but never soaked them! Just toss them into smooties, etc..thanks!

    • Amy Chaplin says:

      I always soak them in almond milk and once thickened stir them into warm oatmeal.
      In this recipe it’s 2 teaspoons chia with 3 tablespoons almond milk. But you can do more and store in the firdge for up to 5 days.
      Delending on how fresh your almond milk is.
      Hope you enjoy it!

  • Elizabeth says:

    Wow, I never knew making almond milk would be so simple! I’m trying that, for sure.

    Also, do you have any recommendations for a particular style or brand of diffuser?

    • Amy Chaplin says:

      It is so easy! I havea very basic metal one with a wood handle that I think I got in China town.
      You can make it with out one, although most stoves don’t have a low enough flame setting to be left unattended.
      Hope you enjoy it!

  • this is for sure my favorite breakfast!
    and I love that there’s close to 1000 different recipes to make
    something as simple as oatmeal!

  • It looks so wonderful. Oatmeal is a perfect powder. I have been using it for over 2 years. I love having it for my breakfast. I will try this recipe

  • Christina says:

    Hello Amy. I have a question regarding phytic in oats. Do you soak the rolled oats because of phytic? Do you wash the rolled oats before soaking? Could I then skip the soaking? Do I need to renew the water before cooking? I am lost in all this questions. Thanks a lot for a short explanation. Christina

    • Amy Chaplin says:

      Hi Christina,
      Rolled oats are pre steamed when you buy them so I just soak them to soften and to speed cooking-they also don’t boil over when cooking.
      It is nice to rinse them before soaking too.
      Thanks for writing!

  • Orna says:

    It’s been a while that I prepare almond milk and I love drinking it.
    However it stayes fresh for drinking pnly 2 dayes 🙁
    I tryed storing it at the back of my refrigerator as well as on the bottom, thinking it might be cooler there. I washed the glass jars thoroughly, I kept it unsweeted as well as sweeted, but I couldn’t figure it out why it’s spoilling sooner as people say.

    Oh, I’ll be so glad for asvice.

    • Amy Chaplin says:

      Hi Orna,

      Are you straining the milk? Sometimes that can make it go bad faster but not that fast.
      Mine lasts 5 days. Good idea to check that your blender, the jar and nut milk bags are all super clean.
      Perhaps its the almonds? You could try with another brand and soak them in the fridge just to be sure its not too hot in your kitchen.
      Let me know how you go!

      Amy x

  • Molly says:

    I’d love to try goji and mulberries! I use raisins now. Can I expect the same soft “raisin” texture if I cook them with the oats? I am concerned about the goji texture primarily. Can’t wait to try it! Thanks in advance.

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