Miss Allie's Kitchen

Whole & Healthy Home Cooking

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Sourdough Waffles

Using up sourdough starter is the perfect excuse to make waffles! The discard goes right into the batter for a fluffy and delicious breakfast.

sourdough waffles with Greek yogurt and blueberries

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I can’t believe I’m saying this…but I live in a waffle house. No, not the restaurant, like a house that makes waffles over pancakes for breakfast in the morning. And these sourdough waffles are BY FAR the best ever.

Growing up, we were pancake people. In college, the thing I would make in my crappy dorm kitchen was pancakes. And then, when I had my first real place…what did I make? You guessed it – pancakes! I was known for my pancakes (even though they did come from a box mix)

sourdough waffles with Greek yogurt and blueberries

And then, I got married and registered for a waffle iron. AND MY LIFE CHANGED.

My husband, Jared, is a waffle guy. I swear he likes anything crispy. So, when we registered for our wedding, that was his request. I guess my pancakes weren’t cutting it? I’m not a gadget person, but that one I agreed to. And, I swear…we now use it at least once a month, which is a lot, I think!

What I think initially drew me to waffles was the easy cleanup. For some reason, panckaes do always make a mess and it’s hard to get them perfectly round. Mastering the flip is another thing.

When we make these sourdough waffles, I mix them up and get out the iron. It beeps when they’re ready and I wipe it down when it’s cool and voila! I also love that you can toast leftover waffles when you make enough to freeze.

pouring syrup onto sourdough waffles

Anyway…

What makes waffles sourdough waffles?

  • dry mix for waffles before being mixed
  • waffle batter before being mixed

Sourdough waffles have sourdough discard in the batter. So, when you need to feed your sourdough and discard some of the good stuff, don’t throw it away. Make waffles!

They don’t need to sit and rise at all (there is baking powder in the batter) everything gets mixed together.

This results in a really yummy flavor and sublime texture that we just love.

Are they hard to make?

  • waffle batter mixed together
  • a stack of waffles

Not at all! If you can make sourdough starter, you can make these waffles! Everything gets combined in one bowl and voila! Here’s the waffle iron I use!

Make sure not to over mix, just mix everything together until well combined. That keeps the waffles tender and fluffy!

We like to top our sourdough waffles with pure maple syrup, Greek yogurt and fruit!

sourdough waffles with Greek yogurt and blueberries

Love sourdough? Check out my sourdough banana bread muffins!

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sourdough waffles with Greek yogurt and blueberries

Sourdough Waffles

Using up sourdough starter is the perfect excuse to make waffles! The discard goes right into the batter for a fluffy and delicious breakfast.

  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: about 8 waffles 1x
  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: American
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★★★★★

5 from 5 reviews
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Ingredients

  • 1 cup flour
  • 1/3 cup rolled oats
  • 1 Tbsp. baking powder
  • 1 Tbsp. coconut sugar (or granulated sugar, I’m just choosing to not use refined sugar)
  • 1/2 tsp. salt
  • 3 eggs, beaten
  • 1 cup sourdough starter discard
  • 8 Tbsp. melted butter (or coconut oil, but the taste will be different)
  • 1/2 cup milk ( I use whole milk)

Instructions

  1. Preheat a waffle iron to medium heat (I put mine between 5 & 6).
  2. In a large bowl, whisk together the flour, oats, baking powder, coconut sugar, and salt.
  3. Then, mix in the eggs, sourdough, melted butter and milk. Mix everthing together until just combined. 
  4. Pour the batter into the heated waffle iron, using 1/2 cup batter per waffle. 
  5. Cook until the timer beeps and repeat until the batter is gone! Serve with your favorite toppings. 

Keywords: sourdough, waffle, breakfast

Favorite Kefir Smoothie | With Berries & Greens

This is my favorite kefir smoothie to make to use up milk kefir. It’s packed with healthy berries, greens, nut butter, and collagen protein.

I’ve always been transparent about the fact that breakfast is not my favorite meal of the day. Even though I do work from home, if something takes more than 5 minutes of my time to make, I’m not going to take the time to do it. That’s why this kefir smoothie is perfect for me to whip up on a busy morning or for a fast snack!

kefir smoothie glasses with a pink linen and strawberry on a marble counter

post may contain affiliate links which means that I may receive a small commission, but your price stays the same.

If I don’t have overnight oats prepared (another great recipe for using up milk kefir) I’m headed straight for my blender. I have always been a big fan of smoothies becuase you can take them on the go!

If you’re anything like me, after you wake up and go through your morning routine, you hit that ground running. Who has time to fry eggs, saute vegetables or flip pancakes on a griddle Monday-Friday?

I love this smoothie because it’s so good for me. It meets all of my breakfast goals: protein, greens (fiber + veggies), potassium (sore muscles), healthy fats, and probiotics. Seriously, what more could you be asking for?

I usually drink this whole recipe by myself, but sometimes I’ll make it and split it between Jared and I for a light snack!

fresh produce in a blender for a smoothie

What is milk kefir?

Kefir milk or milk kefir is really just fermented milk. It sounds kind of funny if you haven’t tried it, but it’s really just very tangy, not rancid or rotten tasting at all. Honestly, it kind of tastes like tart, drinkable yogurt. Most kefir milk is fermented with kefir grains which are a certain type of culture. It’s very probiotic-rich so it’s great for your gut.

I like whole, cows milk kefir but many people also drink goat or sheep’s kefir. As I said, it is thicker than milk, it gets that way during the fermentation process. After the first fermentation, you can flavor it with fruit, sugar or flavors, or just use it plain after the first ferment. That’s what I usually do. Learn how to make your own at home here!

Is it good for you?

There are so many benefits from eating fermented foods. Mainly because of the probiotics that naturally occur from using a culture. I eat kefir to support my immune system and aid in digestion. The milk is also rich in calcium and protein, so I love adding it to my diet.

Sometimes, I can be sensitive to straight dairy products, but I’m never bothered by fermented dairies like kefir or yogurt.

smoothie ingredients with milk kefir in a blender

How do you make a smoothie with milk kefir?

Like I said, I’m usually working with plain milk kefir, which I like here because I like to keep my smoothies as low in sugar as possible. Flavored kefir has more sugar, especially if you’re using store-bought.

All you need to do is add your smoothie ingredients to a blender and let it do the rest for you. My favorite things to add are:

  • Frozen, mixed berries
  • Frozen banana
  • Fresh spinach
  • Almond butter (or nut butter of choice)
  • Collagen or whey protein (I like this brand and this brand of collagen and this brand of protein)
  • Plain kefir

My exact recipe is below in the printout!

kefir smoothie glasses with a pink linen and strawberry on a marble counter

Love milk kefir? Learn how to make yours at home!

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kefir smoothie glasses with a pink linen and strawberry on a marble counter

Favorite Kefir Smoothie | With Berries & Greens

This is my favorite kefir smoothie to make to use up milk kefir. It’s packed with healthy berries, greens, nut butter, and collagen protein.

  • Author: Miss AK
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1–2 smoothies (about 16 oz) 1x
  • Category: Smoothie
  • Method: Blender
  • Cuisine: American
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Ingredients

  • 1 and 1/2 cup frozen, mixed berries
  • 1/2 frozen banana
  • 1 cup fresh spinach
  • 1 Tbsp. almond butter
  • 1 scoop collagen or protein powder of choice 
  • 1 – 1 and 1/2 cups plain milk kefir (depending on how thick you like your smoothies)

Instructions

  1. Add all of the ingredients to a blender. Start by just adding one cup of milk kefir and add more if you want a thinner smoothie. 
  2. Blend until completely smooth. Pour into a glass and serve!

Nutrition

  • Serving Size: 8 oz.
  • Calories: 214
  • Sugar: 19 g
  • Sodium: 101 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 4 g
  • Protein: 14 g* (depending on protein)
  • Cholesterol: 5 mg

Keywords: kefir, smoothie, milk kefir, fermented foods

How to Make Milk Kefir | From Existing Kefir or With Kefir Grains

Learn how to make milk kefir at home! Depending on the kefir grains you use, you can make it with kefir grains, or from existing milk kefir. It’s so easy.

milk kefir in a glass jar putting a coffee filter on top

Have you ever wondered how to make milk kefir? If you purchase it frequently from the grocery store, it can be about $4 a bottle. That’s not too bad, but if you make it from home you can have it quickly and easily for pennies whenever you want!

(post may contain affiliate links. this means I may make a small commission if you purchase from a link in this post but your price remains the same.)

I love making my own fermented foods. I sort of feel like a mad scientist at work with all of my little projects like sourdough, kefir and fermented veggies – you have to try these carrots!

At first, fermenting dairy sounded a little bit daunting to me, but milk kefir was my first project. I was floored by how easy it was…and how much I actually do use it when I’m making it!

kefir in a glass jar

What is milk kefir?

You might be wondering this. What IS milk kefir, exactly?

Kefir milk or milk kefir is really just fermented milk. It sounds kind of funny if you haven’t tried it, but it’s really just very tangy, not rancid or rotten tasting at all. Honestly, it kind of tastes like tart, drinkable yogurt. Most kefir milk is fermented with kefir grains which are a certain type of culture. It’s very probiotic-rich so it’s great for your gut.

I like whole, cows milk kefir but many people also drink goat or sheep’s kefir. As I said, it is thicker than milk, it gets that way during the fermentation process. After the first fermentation, you can flavor it with fruit, sugar or flavors, or just use it plain after the first ferment. That’s what I usually do.

pouring milk in a glass jar

Is it good for you?

There are so many benefits from eating fermented foods. Mainly because of the probiotics that naturally occur from using a culture. I eat kefir to support my immune system and aid in digestion. The milk is also rich in calcium and protein, so I love adding it to my diet.

Sometimes, I can be sensitive to straight dairy products, but I’m never bothered by fermented dairy like kefir or yogurt.

mixing milk in a glass jar with a wood spoon

How do you make it?

There are two ways I’ve made milk kefir, and I’ll give detailed directions below in the recipe printout. The ways I have made it are:

With milk kefir grains

Kefir grains are little living organisms that look like tiny little opaque beads. They usually come dehydrated (I’ve used this brand before) and you hydrate them in milk or water.

To use them for milk kefir, just place them in milk, let it ferment, and then drain them out and make another batch! They do need to be kept wet in milk so you kind of have to do this continuously. If you don’t use or drink a ton, just make a couple of cups at a time.

milk kefir in a glass jar putting a coffee filter on top

With existing kefir using this dehydrated milk kefir starter powder

This is my favorite way to do it because I think it’s easiest, and it’s a better way to make kefir at your own pace.

You take this dehydrated milk kefir starter powder and mix it into milk (note – I have only tried this one brand). You let it ferment, and then place it directly in the fridge. No straining and saving kefir grains.

When you need more kefir, you just need at least 1/4 cup of the original kefir per 4 cups of milk to make more! You mix the old kefir in with the milk and in about 12-18 hours, you’ve got more! Isn’t that easy??

Note – you don’t just want to buy store-bought kefir and try to make kefir with it. There’s a chance it will work, but there’s a greater chance it won’t and you’ll wind up with rancid, wasted milk.

milk kefir in a jar with a coffee filter on top

What do you do with it besides drink it?

I actually don’t usually drink it straight all that frequently! My favorite thing to do with it is to make probiotic-rich smoothies instead of adding yogurt or milk/non-dairy milk. It’s CRAZY good because of the thickness and tart flavor. I use plain kefir for this.

I also think that kefir makes the best overnight oats. Here’s my recipe! I’m telling you your mind will be blown! I’m working on more recipes to use it up in waffles, pancakes, muffins, etc – but I’m dying to try this kefir cheese!

Come over to Instagram and tag me when you try this!

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milk kefir in a jar with a coffee filter on top

How to Make Milk Kefir | From Existing Kefir or With Kefir Grains

Learn how to make milk kefir at home! Depending on the kefir grains you use, you can make it with kefir grains, or from existing milk kefir. It’s so easy.

  • Author: Miss AK
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Ingredients

From existing milk kefir (I prefer this):

  • 1/4 cup milk kefir made with this starter culture packet
  • 1–4 cups whole milk (you can use 2% or nonfat but I like whole)
  • glass jar (that fits the amount of kefir you’re making)
  • coffee filter (or doubled up cheesecloth)
  • rubber band
  • wooden spoon

From milk kefir grains:

  • 1 tsp. hydrated milk kefir grains (I’ve used this brand with success, but the grains come dried. See below)
  • 1 cup whole milk (you can use 2% or nonfat but I like whole)
  • glass jar (that fits the amount of kefir you’re making)
  • coffee filter (or doubled up cheesecloth)
  • rubber band
  • wooden spoon

Instructions

From existing milk kefir (I prefer this):

  1. Follow the directions on the package of milk kefir starter culture grains. You’ll just be dumping the culture contents into 4 cups of milk and letting it thicken. For me, this took 24 hours the first time. After the milk thickens, you’ll have kefir you can consume and make more kefir with. Store this kefir in the fridge until you’re ready to make more. 
  2. When you need more kefir, take 1/4 cup of the existing kefir (always save some from previous batches) and pour it into a clean, glass jar. 
  3. Add the desired amount of milk and mix with a wooden spoon. 
  4. Cover the jar with the coffee filter and secure with a rubber band. 
  5. Let this ferment and thicken in a cozy, dry place (I choose the corner next to my stove because it’s warmer) for 12-18 hours. When it’s thick, it’s done. 
  6. Place a lid on the kefir and store it in the fridge for a week or so. Always remember to save at least 1/4 of the batch for the next one. 

From milk kefir grains:

  1. You’ll first need to hydrate your kefir grains if you’re using dried. Follow the directions on the package you’re using, or pour the kefir grains into a glass jar and add a cup of milk. Cover with a coffee filter and secure with a rubber band. After 3-7 days, they’ll be hydrated. 
  2. When you have hydrated grains and are ready to make kefir, strain the kefir grains out of the milk they were hydrated in and place them in a clean, glass jar. 
  3. Add the milk and mix with a wooden spoon. 
  4. Cover the jar with the coffee filter and secure with a rubber band. 
  5. Let this ferment and thicken in a cozy, dry place (I choose the corner next to my stove because it’s warmer) for 12-18 hours. When it’s thick, it’s done. 
  6. Strain out the kefir grains and repeat steps 2-5 again. Place a lid on the finished kefir and store it in the fridge for a week or so. As you can see, with this method, you’ll always be fermenting kefir because the grains need to stay hydrated. 

Notes

  • You don’t just want to buy store-bought kefir and try to make kefir with it. There’s a chance it will work, but there’s a greater chance it won’t and you’ll wind up with rancid, wasted milk.

Spicy Fermented Carrots

You will go crazy for the flavor of these spicy fermented carrots! They’re so easy to make, and quite addictive. The perfect, easy fermentation project.

spicy fermented carrots in a glass jar with garlic and cinnamon sticks

If you’ve never had fermented carrots before and you find yourself curiously reading this post, you seriously need to make them for yourself. They’re insanely delicious, especially with a kiss of heat from red pepper flakes and jalapeno.

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The taste is sort of pickle-ish, but with a bright funk that’s just so pleasing. I find myself constantly snacking on them when I have them on hand, but they’re amazing on salads and I bet they would be even better diced and paired with tacos.

  • cut carrot sticks and garlic with a glass jar in the background
  • placing carrots in a glass jar

The first time I experimented with pickled vegetables, I was skeptical. They break down a little after the week-long ferment and I thought they’d be mushy and soggy. I couldn’t have been more wrong! Carrots are by far my favorite thing to ferment so far. They’re still really crunchy, but with even better flavor.

carrots in a sideways glass jar

Why are carrots so amazing fermented?

I think it’s because they’re slightly sweet, so the bubbly, pickled flavor from the fermenting brine is balanced out. They’re not super salty like a pickle…which, again, makes you want to just keep eating them when you start!

Like I said, I usually eat them as is with a snack, but you could also pair them with veggie dip – they’re mild enough kids would go crazy for them.

  • spicy fermented carrots in a glass jar with garlic and cinnamon sticks
  • spicy fermented carrots in a glass jar with garlic and cinnamon sticks

How do you make these carrots?

This is the easy part! You’ll only invest about 5-10 minutes of active time into making fermented carrots. You’ll need:

  • a pint-sized glass jar (Mason Jar). I do use a nonreactive lid when fermenting.
  • sea salt – I don’t use pickling salt, just my regular old sea salt. I’ve had great results so far.
  • red pepper flakes – helps with the heat!
  • peppercorns – you’ll want to use whole peppercorns. Ground seasoning will make too much of a film on the carrots.
  • cinnamon stick – I know this sounds weird, but TRUST ME. Again, only use a whole cinnamon stick, not ground cinnamon.
  • carrots – peeled and cut into sticks
  • garlic – flavor!
  • jalapeno slices – flavor & heat!
  • filtered water

All you need to do is add all of the ingredients to a jar and shake it up. Forget about it on the counter for a few days and voila! Fermented carrots!

Love fermented foods? Check out my favorite Kefir Overnight Oats!

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fermented carrots in a sideways glass jar

Spicy Fermented Carrot Sticks

You will go crazy for the flavor of these spicy fermented carrots! They’re so easy to make, and quite addictive. The perfect, easy fermentation project.

  • Author: Miss AK
  • Prep Time: 5 minutes
  • Total Time: 5 minutes + 5-7 days fermentation
  • Yield: 1 pint 1x
  • Category: Snacks
  • Method: Fermentation
  • Cuisine: American
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Ingredients

  • pint-sized glass jar with a lid (I use a nonreactive lid)
  • 3/4 tsp. sea salt
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. peppercorns
  • 1 small cinnamon stick (optional, but I’d really reccomend using it)*
  • about 3 carrots, peeled sliced into sticks
  • 3 garlic cloves, peeled and smashed
  • 3–4 fresh jalapeno slices, with the seeds for spicy
  • filtered water

Instructions

  1. Start by adding the salt, pepper flakes and peppercorns to the glass jar. Then, add in the cinnamon stick.
  2. Then, continue by arranging the carrot sticks in the glass jar so that they’re all facing upright. Sometimes, I find it helpful to lay the jar down so I can stack the carrots on top of eachother. 
  3. Then, with the jar standing upright, add the garlic cloves and jalapeno slices. 
  4. Add filtered water until all of the carrot sticks are covered, they should all be submerged in liquid. 
  5. Screw a lid on the jar, I use one of these nonreactive, plastic ones, and shake it up to distribute the spices. Before leaving the jar to ferment, open it again to make sure that the carrots are all covered in the liquid, and screw the lid on. 
  6. Let the carrots ferment at room temperature for 5-7 days. You’ll start to see little bubbles rising to the top of the jar in about 2 days. About once a day after that, unscrew the lid a bit to “burp” the jar or release some of the pressure. Make sure to screw it back on when you’re finished. 
  7. After 5-7 days, transfer the jar to the fridge and eat! These will stay good for 2-3 months in the fridge. 

Notes

  • I know the cinnamon stick sounds weird, but it’s delicious. Only use a whole cinnamon stick here, ground cinnamon will not do. 

Nutrition

  • Serving Size: about 4 carrot sticks
  • Calories: 31
  • Sugar: 3 g
  • Sodium: 361 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 2 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Keywords: carrots, fermented, spicy

Kefir Overnight Oats

Learn how to make overnight oats with kefir milk. All you need are oats, kefir milk and a bit of maple syrup or honey for oatmeal with the best texture.

a blackberry being dropped into a jar of overnight oats

I recently took a poll on Instagram, and almost everyone said that breakfast was the toughest meal of the day. Sure, lazy weekend breakfasts are great, but the weekdays are a different story. That’s where these kefir overnight oats sure come in hand.

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The best part about these overnight oats – they only need 3 ingredients to be delicious. Why is that? Kefir is thicker than milk but thinner than yogurt. Let me explain.

kefir milk being poured over oats in a glass jar

I’ve very picky about my overnight oats because I love oatmeal so much. Overnight oats with just milk or non-dairy milk are too thin and there isn’t enough liquid in yogurt to saturate the oats to soak them. Therefore, for good oats, you need a combination of both. Which, isn’t so bad it just takes a bit more stirring and more ingredients.

But if you want an easier and probiotic rich ingredient that makes whipping up overnight oats a breeze, opt for kefir.

maple syrup being poured into a jar with oats and kefir milk

Why is kefir best for overnight oats?

Like I said, kefir is thicker than milk and thinner than yogurt, giving it the perfect consistency to both saturate the oats so they can soak and thicken the mixture so it’s satisfying, not runny.

a blackberry being dropped into a jar of overnight oats

Before we go further, let me explain what milk kefir is.

Kefir milk is really just fermented milk. It sounds kind of funny if you haven’t tried it, but it’s really just very tangy, not rancid or rotten tasting at all. Honestly, it kind of tastes like tart, drinkable yogurt. Most kefir milk is fermented with kefir grains which are a certain type of culture. It’s very probiotic-rich so it’s great for your gut.

I like cows milk kefir but many people also drink goat or sheep’s milk kefir. As I said, it is thicker than milk, it gets that way during the fermentation process. It’s easy to make your own if you grab some milk kefir grains (it’s a VERY cheap thing to do) or pick some up at the store. You can use the plain kefir, or do a second ferment and add fruit/flavor for flavored kefir. You can buy plain or flavored, but the flavored, store-bought varieties usually have added sugar, like flavored yogurt. For this recipe, I like to use plain kefir and add my own sweetener and/or fruit.

a blackberry on top of a jar with oats and milk inside

How do you make this recipe?

By gosh by golly, this is the best part. You literally dump everything in a glass jar, screw on a lid (I use these nonreactive, plastic ones for anything fermented) and shake shake shake until everything is mixed.

You’ll see that in the recipe below I call for oats (old fashioned rolled are best), plain kefir milk, and maple syrup or honey. You can also add sea salt, vanilla, fruit, and/or some seeds of choice to take things to the next level. It’s customizable to you!

Love oats? Come and try my banana blueberry breakfast oatmeal or my carrot cake breakfast cookies!

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kefir overnight oats in a glass jar

Kefir Overnight Oats

Learn how to make overnight oats with kefir milk. All you need are oats, kefir milk and a bit of maple syrup or honey for oatmeal with the best texture.

  • Author: Miss AK
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Method: No-bake
  • Cuisine: American
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Ingredients

  • 2/3 cup old fashioned rolled oats*
  • 1 cup plain kefir milk (I used whole milk but any fat percentage will work)*
  • 1 Tbsp. maple syrup or honey

Optional add ins:*

  • 1/3 cup fruit or berries (optional)
  • 1 pinch sea salt
  • 1 splash vanilla
  • 1 Tbsp. chia, flax or hemp seeds

Instructions

  1. Add the oats, kefir, and maple or honey to a glass jar with a lid.
  2. If you’re using any add ins, add them at this time.
  3. Screw the lid onto to the jar (I like to use plastic, non-reactive lids with fermented foods), and shake until everything is combined.
  4. Place the jar in the fridge overnight, or for at least 6 hours, and serve! You can make these as soon as 3-4 days before you want to enjoy them, so prep a few at a time!

Notes

  • Quick-cooking oats will work, but I prefer old fashioned rolled oats. I have not tested this with steel cut.
  • Gluten-free oats are great – oats are naturally gluten free, but sometimes they are processed in facilities that work with gluten-containing food and can be contaminated.
  • If you have flavored kefir, it is most likely sweetened. If so, taste the mixture before adding any excess sweetener. It may be sweet enough as is and you can omit the maple/honey. If you avoid processed sugar, opt for plain kefir.
  • Any of the add ins are optional. The recipe will work and be delicous with just the oats, kefir and maple/honey. The add ins just take it to the next level.

Nutrition

  • Serving Size: 1 recipe – without toppings
  • Calories: 359
  • Sugar: 14 g
  • Sodium: 128 mg
  • Fat: 12 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 51 g
  • Fiber: 5 g
  • Protein: 15 g
  • Cholesterol: 24 mg

Keywords: oats, overnight oats, kefir, kefir milk

Strawberry Kefir Overnight Oats

Pairing my latest fermenting obsession, kefir, with some strawberry infused overnight oats! Breakfast win! 

Strawberry Kefir Overnight Oats

Strawberry Kefir Overnight Oats

I’m officially the fermenter lady! That sounds so gross, but it totally cracks me up. I’m obsessed with quite a few things – avocados, kombucha, strawberries, oats and now fermenting. Whenever I’m really into something, J takes to calling me the “insert obsession here” lady. So, I’m often the avocado lady, kombucha lady, and now I’ve reached the status of fermenter lady! In addition to making kombucha, a fermented & bubbly probiotic tea, I’ve started to try my hand at sourdough bread (natural yeast fermentation), and kefir. These Strawberry Kefir Overnight Oats are totally a new fave. 

For those of you that haven’t heard of kefir, it’s a milk drink fermented with milk kefir grains, which are yeast and bacteria grains. Sounds gross, yes, but it’s rich in probiotics and can be quite delicious when prepared certain ways. I can be sensitive (I’m sensitive to HIGH quantities and not intolerant or allergic, please note) to dairy, but the fermentation process is said to break down some of the milk proteins, which can make kefir a bit easier to digest (source). I have found kefir to be soothing on the tummy and very filling.

Kefir can be found in almost any grocery store, but when you start making your own, you’re left with a new batch every day. I’m constantly coming up with new ways to use it and my favorite so far has been in overnight oats. Kefir can also be used to break down grains and legumes to make them more easily digestible, making this an interesting option for those with GI issues (source). Using kefir in overnight oats creates the creamiest texture; it’s not too watery and not too thick. Can you tell I’m obsessed?! 

Strawberry Kefir Overnight Oats

Let’s get to it!

WHAT YOU’LL NEED (measurements below):

Plain milk kefir – homemade or store-bought

Oats

Strawberries

Chia seeds

Honey

Vanilla

Sea salt

Strawberry Kefir Overnight Oats

WHAT YOU’LL DO:

Add all ingredients into a jar or glass container with a lid. Mix well and place in the fridge for 6 hours or overnight. Remove from the fridge and serve!

This can be prepped ahead of time and the overnight oats taste great after sitting in the fridge for up to a week!

xoxx,

Miss AK

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Print

Strawberry Kefir Overnight Oats

  • Author: Miss AK
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1 1x
Print Recipe

★★★★★

5 from 1 reviews
Scale

Ingredients

  • 1/2 c. oats
  • 1 c. plain milk kefir
  • 1/4 c. chopped strawberries
  • 1 Tbsp. chia seeds
  • 1 Tbsp. raw honey – you can add more or use maple syrup if you’d like
  • 1/8 tsp. vanilla
  • 1 pinch sea salt

Instructions

  1. Add all ingredients into a jar or glass container with a lid. Mix well and place in the fridge for 6 hours or overnight. Remove from the fridge and serve!
  2. This can be prepped ahead of time and the overnight oats taste great after sitting in the fridge for up to a week!

 

Strawberry Kefir Overnight Oats - a probiotic rich breakfast!

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