Recipe by NRG Tribe
This recipe calls for soaking the oats overnight in order to reduce anti nutrients and deactivate enzyme inhibitors, making it a true super food. Make sure to eat it with plenty of butter or cream to guarantee you absorb all of the vitamins and minerals. From Nourishing Traditions by Sally Fallon
Top Review by newmama
I am a big fan of Nourishing Traditions and always soak my oats. I find this makes 2 generous servings for us. I use whole milk yogurt for soaking and usually top with maple syrup or coconut nectar, fruit and a splash of milk or cream.
- 236.59 ml old fashioned rolled oats, organic
- 236.59 ml warm filtered water
- 29.58 ml whey or 29.58 ml yogurt or 29.58 ml kefir or 29.58 ml buttermilk or 29.58 ml lemon juice or 29.58 ml vinegar
- 2.46 ml sea salt
- 236.59 ml filtered water
- 14.79 ml flax seed (optional)
- 29.58-59.16 ml butter
Directions See How It's Made
- Mix oats with warm water and acid (whey, yogurt etc).
- Leave in a warm place for at least 7 hours, up to 24.
- When ready to cook, bring additional 1 cup of water to a boil with sea salt.
- Add soaked oats, reduce heat, cover and simmer for about 5 minutes.
- While oats are cooking, grind flax seeds in a coffee grinder.
- Remove from heat and stir in flax seeds.
- Sweeten with raw honey, maple syrup, molasses etc.
- Add 2 to 4 tablespoons butter or cream.
- Add chopped nuts or shredded coconut if desired.