Soaked Oatmeal

We eat soaked oatmeal almost every morning for breakfast. It's fantastic! We change what we top it with and that keeps it interesting each morning.
Soaked oatmeal is super easy to make plus by soaking it, you are releasing the vitamins and minerals to be absorbed by your body rather than blocked!
Sally Fallon, the author of Nourishing Traditions, said in her book, "Phosphorus in the bran of whole grains is tied up in a substance called phytic acid. Phytic acid combines with iron, calcium, magnesium, copper and zinc in the intestinal tract, clocking their absorption. Whole grains also contain enzyme inhibitors that can interfere with digestion. Traditional societies usually soak or ferment their grains before eating them, processes that neutralize phytates and enzyme inhibitors and in effect, predigest grains so that all their nutrients are more available. Sprouting, overnight soaking, and old-fashioned sour leavening can accomplish this important predigestive process in our own kitchens. Many people who are allergic to grains will tolerate them well when they are prepared according to these procedures."

Soaking grains isn't difficult either. All you need is some water and a neutralizer. In the case of Soaked Oatmeal I use our well water and yogurt. The recipe below feeds both my husband and I, and all of our children each morning (a 13yr old, 3yr old, 2yr old and 1 yr old) If you have more or less people in your family then you can adjust the quantity as needed.

Soaked Oatmeal

2 c water

2 c organic oats

4 Tb whole milk yogurt

1 1/2c water (for cooking the next day)

The night before, place oats in a glass or ceramic bowl and pour in water and yogurt. Stir until well combined.

Grains should be soaked for at least 12 hours so I usually make mine up while I'm preparing dinner.

Cover your bowl with a cotton dishcloth and allow it to remain on your counter until the next morning.

When you're ready to cook it, place the oats into a saucepan with the 1 1/2c water and cook on medium heat until water is absorbed (about 8 minutes.) I stir mine often because otherwise it tends to stick to the bottom of the pan.

I then portion out our oatmeal into bowls, add organic butter, maple syrup and cinnamon. We then top it with what we have on hand. This morning it was canned peaches and sliced banana. Add some organic whole milk (raw preferably) and enjoy!