Prep 7 hrs
Cook 5 mins
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
- 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
- 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.
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.
This is the only way to eat oatmeal. It is especially good (almost a nutty flavour) if you are able to roll the oats right before soaking. I have an attachment for my Kitchen Aid that rolls the oats. Buying oat groats is cheaper than buying rolled oats. We top ours with coconut oil, cinnamon, maple syrup and cream. The kids love it and it is very healthy.
Excellent and not as time-consuming as most think. It just takes a teeny bit of planning. Besides, who wants to think about what to make for breakfast first thing in the morning?!? We use whole oat groats and grind them as we need them. This preserves a lot of the nutrition and allows them to store significantly longer without getting stale. (Got our FlicFloc Flaker from Pleasant Hill Grain and LOVE IT!) We use whey (that weird yellowish/cloudy liquid that fills in the spoon space in yogurt after it sits a few hours) since we have A LOT of that from making our own kefir, yogurt and cheeses. Great recipe and even better book: Nourishing Traditions.