This tasty oatmeal makes a creamy filling breakfast that is ready in no time! A few simple steps the night before to soak the oatmeal I’ve found are worth the effort.
Soaking is an important step when whole grains are regularly consumed, and a method our ancestors used to process their grains keeping grains a nutritious part of their diet. The soaking process removes phytic acid, something that can actually prevent our bodies from absorbing important nutrients such as B vitamins. Soaking also makes our digestive systems happier! A couple posts with more information that I’ve found helpful include http://nourishedkitchen.com/soaking-grains-nuts-legumes/ and thenourishinghome.com with thorough information on soaking grains.
Soaked Oatmeal Recipe:
1 cup rolled oats (not quick cook)
1 tsp raw apple cider vinegar (or fresh-squeezed lemon juice)
1 tbsp rolled rye flakes or flour
Pinch of sea salt
1. Place above ingredients into a glass bowl (I use my 4 c glass measuring cup). Add enough warm filtered water to completely cover the mixture by 1-2 inches. Mix well to combine.
2. Cover the bowl and place it in a warm area of your kitchen for 12-24 hours.
1 1/4 cup plain almond milk, goat, organic whole milk or filtered water
1/3 cup your favorite dried fruit (raisins, chopped apricots, cranberries and or blueberries – optional)
1/4 tsp ground cinnamon
1 1/2 to 2 Tbsp pure organic maple syrup or honey to taste
3. Once soaking time is completed, drain oat mixture in a fine-mesh strainer and gently rinse.
4. Add drained oat mixture to a small saucepan. Add milk and bring to a gentle boil over medium-high heat. Immediately turn down heat (add dried fruit and cinnamon if desired… I personally like to leave plain, and top my serving with chopped, dried un-sulphured apricots). Stir frequently and continue to simmer another couple of minutes or so, until oatmeal is cooked to desired consistency (approx 15 minutes). Enjoy!