The slow cold soak is the point. Oat flour softens, starch relaxes, and the lactic bacteria in the milk get a head start, not enough to taste like yogurt, just enough to make the oats feel more digestible. A spoon of roasted barley on top gives a toasty crunch. Assemble before bed, eat in the morning. ## The short version Stir oat flour and whole milk in a jar. Add honey, salt, and a scatter of roasted barley. Close the jar. Refrigerate overnight. In the morning, top with berries and a spoon of skyr. ## What you need (Per serving.) - 40 g stone-ground oat flour (or 50 g rolled oats)

• 150 ml whole organic milk
• 1 tsp honey
• A pinch of salt
• 1 tbsp roasted barley (from a tin of barley tea, or broken loose-leaf)
• A handful of fresh or frozen berries
• 2 tbsp plain organic skyr (optional, for topping) ## How to make it 1. Combine the oats and milk. In a clean jar or small bowl, whisk together the oat flour, milk, honey, and salt until smooth. If you are using rolled oats, there is no need to whisk, just stir.

2. Add the roasted barley. Stir in the barley. It will stay crunchy through the night, which is the point.
3. Refrigerate. Seal and refrigerate for at least 8 hours. It will keep, unbothered, for 2 days.
4. In the morning. Give it a quick stir. It should have the texture of a thick porridge. If it is too stiff, loosen with a splash of milk.
5. Top and eat. Spoon the berries on top, add the skyr if using, and a last drizzle of honey if you want. Eat cold. Do not heat it, this is not porridge. ## Why it works Two things happen overnight. First, the oat flour absorbs the milk and swells, which is why the texture ends up smooth instead of raw. Second, the mild acidity of the milk and the long soak partially break down phytic acid in the oats, this is sometimes called a ferment, though it is really closer to an enzymatic soak. Either way, the grain is easier on the stomach. ## Notes - Batch it. Mix enough for five mornings on a Sunday night. Store in individual jars so you can pull one out and go.

• No oat flour? Regular rolled oats work. Quick oats go mushy.
• Sweeter? Mashed banana, a spoon of cooked apple from pressed apple juice, or a bit more honey.
• Too lean? A tablespoon of cultured butter stirred in when you take it out of the fridge sounds odd but works.
• Pairs with. Coffee. Specifically the kind that is freshly ground and not too dark.