Breakfast Porridge – Soaked Oatmeal

🖨️ Print post

This recipe is from  Nourishing Traditions, page 455. It reflects the sixth of our 11 Wise Traditions Dietary Principles: Prepare seeds, grains, and nuts properly to minimize anti-nutrients and enhance digestibility.

For highest benefits and best assimilation, porridge should be soaked overnight or even longer. Once soaked, oatmeal cooks up in less than 5 minutes—truly a fast food. Note: Those with severe milk allergies can use lemon juice or vinegar in place of whey, yoghurt, kefir or buttermilk.

Please see the video instruction of this recipe.

Ingredients

• 1 cup oats, rolled or cracked
• 1 cup warm filtered water plus 2 tablespoons whey, yoghurt, kefir or buttermilk
• ½ teaspoon sea salt
• 1 cup filtered water
• 1 tablespoon flax seeds (optional)
  
  [Sally’s video includes the option to put in a spoonful of rye flakes]

Instructions

1. Mix oats with warm water mixture, cover and leave in a warm place for at least 7 hours and as long as 24 hours.
2. Bring an additional 1 cup of water to a boil with sea salt.
3. Add soaked oats, reduce heat, cover and simmer several minutes.
4. Meanwhile, grind optional flax seeds in a mini grinder. Remove from heat, stir in optional flax seeds and let stand for a few minutes.
5. Serve with plenty of butter or cream and a natural sweetener like Rapadura, date sugar, maple syrup, maple sugar or raw honey.
6. You may also wish to add apricot butter [see variation at the bottom of the apple butter recipe,] chopped crispy nuts or dried sweetened coconut meat.

---

Photo credit Marisa Moon who published Sally’s recipe on her blog post The Truth About Overnight Oats, which we recommend for more information on the topic!

🖨️ Print post