- the next morning, oats having soaked overnight
- rich oatmeal, cooked and delicious!
Rich Soaked Oatmeal
July 1, 2009 By 15 Comments
Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
- the night before, soaking the oats
- the next morning, oats having soaked overnight
- rich oatmeal, cooked and delicious!
I’m sure I’m not reinventing the wheel on this oatmeal – but here’s how we’re eating our oatmeal lately. It is sweet from the milk, raisins, and a bit of stevia. Depending on how sweet you like your oatmeal, you may want to add raw honey, too. Soaking the oats the night before in an acid medium ensures maximum benefits and assimilation of nutrients. It is not hard to do, just needs to be done ahead of time. It is a good job for kids to do before bed! Beyond nutritional benefits, you’ll find that the soaking decreases the cooking time necessary in the morning – thick rolled oats take just 5 minutes to cook! If you want to save more time for yourself in the morning, add the cinnamon and stevia the night before.
The night before, combine in pot:
- 3 cups thick rolled oats (use certified gluten-free oats if desired)
- 3 cups filtered water
- 6 tablespoons Kombucha, kefir, whey, or buttermilk
The next morning, add:
- 3 cups raw milk
- 1 tablespoon cinnamon
- 1/8 teaspoon green leaf stevia powder (optional)
Bring to a boil, reduce heat to a simmer. Let cook, covered, for 5 minutes, or until thick. Turn off heat. Stirring gently, add:
- 2 tablespoons virgin, unrefined coconut oil
- 1/4 to 1/2 cup organic Thompson raisins
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped nuts (soaked and dehydrated according to Nourishing Traditions, pages 514-515)
Spoon into bowls. Add raw milk for the liquid (or cream!). Enjoy!
© Copyright 2009 by Wardeh Harmon.
This post is part of Real Food Wednesdays, hosted by Cheeseslave.
- the next morning, oats having soaked overnight
- rich oatmeal, cooked and delicious!
About Wardeh
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I’ve been doing this, too, and it is wonderful! (Although I never though about using kombucha instead of the soured milk I typically use! And I’ve been using water instead of milk to cook the oatmeal the next day. I think I’ll try milk to see how we like it.) Also, I’ve been dissolving a teaspoon or so of Rapadura in the cooking water and throwing in some raisins, too, to make it sweet. Thanks for the extra ideas!
That sounds delicious! Thank you for sharing it…I’ve been searching for an oatmeal recipe that I’ll really love. I’m not a huge fan of hot cereal, but I’m trying. Plus, oatmeal is *so* easy. We’ll have to try this, and soon!
.-= Mindy´s last blog post… prelude to a vacation =-.
I do this too, but I dump out the water in the morning and use fresh water to cook. Do you think this is a bad idea? Been using apple cider vinegar for the acid and figured I should rinse it off before cooking but…?
.-= Michelle @ Find Your Balance´s last blog post… You. Need. Fat. =-.
Michelle – I don’t think it’s wrong to drain it off. But I don’t think you need to do it, except that it helps rinse off some of the sour taste that ACV or lemon juice leave behind.
My first ever try with soaked oatmeal was horrible because I didn’t drain it (and I’d used lemon juice). I like using the Kombucha because it doesn’t lend any sourness (that I can detect).
Wardeh it sounds delish..I soak mine in rice milk and cook the next day with raisins….sooooo good!!
I am so happy to follow your sweet family thru all their grand adventures, so proud of you!! warm loving hugs from Vermont!
Oh, this is definitely one of my favorite things to eat. It never occurred to me to soak the oats in kombucha (I usually use whey) – but now that’s got me thinking of all kinds of things to try!
You know what else is good? Take the leftover cooked oatmeal (not that there’s often anything leftover) and form it into a pancake-shaped patty & fry that in pastured butter.
Thanks!
.-= Ren´s last blog post… Show Me The Whey pt. 2 =-.
Ren – Those patties sound delicious! We do usually have leftovers because I double this batch. One batch is not quite enough for all of us. Thanks for the great idea!
Wardeh,
We use dates and or dried fruit/raisins when we cook the oats, and we don’t use any sweetener, those are enough. And of course sliced bananas are always good on top! This was my 1st stop to your site, it is wonderful. Thank you for sharing your knowledge.
Terri
http://www.homeschoolblogger.com/BurkhertsBrigade/
.-= Terri´s last blog post… Jonathan Update 6/27/09 =-.
Terri – Well, what took you so long?
Hee, hee, I can only say that because I know you! I’m glad you stopped by and shared how you have your oatmeal!
Thanks for this post! I have been trying to figure out how to soak our oats before making oatmeal…without it becoming a big globby mess. I will have to try this! Thanks!
I’ve been soaking for years, but haven’t found anything conclusive in NT about the best type of oats to use. I worry about the freshness of rolled oats and sometimes use whole groats. We prefer the texture of steel cut, but I don’t yet have one of those handy flaker/grain cutters- my grain mill makes too fine a flour. What do you know about rolled oats; can you put my mind at ease? lol
Thanks about the Stevia, have a plant on my porch right now. Never think about sweet oatmeal, like mine plain, but that is a very good thought! Maybe add some dried fruits, too.