Nearly every morning, my husband prepares a soaked oatmeal porridge. It’s evolved over the years, from an overly sweetened oatmeal to a version that’s sweetened only by dried fruit like raisins. It’s important to soak oatmeal prior to preparation. Doing so increases the digestibility of oats as it does and it enables the nutrients found in the grain to be better absorbed by your body. Oats, like all grains, contain phytic acid which can inhibit the proper absorption of minerals link zinc and iron.
We like to serve these oats with seeds, nuts, dried fruit and yogurt or diary kefir.
To prepare this soaked oatmeal recipe, you’ll need:
- 1 Cup Rolled Oats
- 1-2 Tablespoons Raw Cider Vinegar, Whey, Yogurt, Lemon Juice or Kefir
- 1 Cup Whole Milk
- Pinch of Salt
- 2 Teaspoons Cinnamon
- ¼ Cup Nuts and Seeds
- ¼ Cup Raisins
Instructions for Preparing Soaked Oatmeal:
- Soak rolled oats, seeds and nuts overnight in enough water to cover – adding lemon juice, kefir, whey, yogurt or cider vinegar to the water.
- In the morning, drain oats and rinse them well.
- Add milk to a pot and bring to a boil over medium-high heat.
- Immediately turn down heat and add remaining ingredients.
- Stir frequently and continue to simmer until oatmeal has thickened to your liking.
- Serve with yogurt, kefir and natural sweetener of your choice.
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Is there a reason you boil it in milk instead of just adding more water and boiling? We use raw milk, but I would think that boiling it would make using raw less beneficial. Just curious.
Good question. Of course, one of the primary benefits of raw milk is that it is a living food: beneficial bacteria, natural vitamins and enzymes are all intact. If you cook the milk as we do in this recipe, there’s nothing critical about using raw milk; indeed, you can use pasteurized milk. Of course, it should still be from grass-fed cows and be nonhomogenized.
You could definitely use water in lieu of milk, but I think it’s important to not only respect a food’s nutrients but also the flavor and texture of the overall dish. In this case, cooking the oats in milk makes them ever so creamy and that is missing when they’re cooked in water.
By coupling the oats cooked in milk with a raw milk yogurt or kefir you can balance both the creaminess of cooked milk in the porridge with the beneficial bacteria and natural enzymes present in the yogurt or kefir.
Mmm, I love soaked oatmeal! My son-in-law fries leftover oatmeal in raw butter with the raisins and stuff & its really good.
By the way, when you say “rolled oats” are you referring to whole, non-toasted, non-steamed oat groats (with the bran intact)?
Thanks!
Ren
Check out Ren’s last post: Roasted Asparagus with Capicola and Balsamic Grilled Peppers.
I’m new to soaking grains.
Can you soak the oatmeal in just plain water overnight?
Why do you need to drain the oatmeal the next day and rinse it?
I learn this cooking process in a magazine and want to know if this can pass as soaking:
I normally put steel cut oats in a pot with water and bring to a boil. When it comes to a boil, I remove the pot from the heat and let it sit overnight. Is this the same as soaking?
Soaked oatmeal is a favorite in our house too. I haven’t put nuts or seeds in it yet. That sounds yummy! We also love to make an oatmeal casserole where instead of cooking the soaked oats on the stove we put them in a casserole dish with a few eggs and all the fixins’ and bake it at about 375 degrees. It comes out thick and is soooo good.
Check out Kelli’s last post: New Echota and The Vann House.
LOVE oatmeal, and it’s really so easy to soak before preparing.
D – As far as soaking goes, my understanding is that draining the soaked grains removes the phytic acid and acidic taste from the grain after soaking.
If you’re interested, there’s all sorts of great information on soaking grains right here on the site: http://tr.im/o2X9
Check out lo’s last post: Spring Grill: Baby Bok Choy and Spring Radish Salad.
Thanks for the great recipe. I love oatmeal but have always found it a bit hard to digest. I will have to try soaking!
jen
Boda Weight Loss Blog
.-= jen boda´s last blog ..Listening to the Body: Clues and Tips for Good Health =-.
I adore oatmeal…may have to give this a go tonight.
I like to add walnuts and dried cranberries…mmmm.
Help, please. Some of the numbers in the recipe appear as “” instead of as numbers. How can I get the right numbers for your recipes?
For raw milk users who don’t want to compromise the milk by boiling it, you can cook the oats in water, and add milk to serve. Personally I prefer a dollop of cream instead of milk, as do the French.
For medicinal porridge recipes, try The Book of Jook.
I see those funny characters too!
I’d really like to try this method. I guess that soaking the grain with an acid is similar to treating corn with lime juice (nixtamalization) to make it more digestible, as is done in Mexico.
I’ll be trying it this weekend. Thanks for the clear instructions!
I’m going to try using coconut milk with my oatmeal next time since I am trying to avoid dairy. I’ll probably mix it with water since it is 100% fat – maybe half water and half coconut milk. I will let you know how it turned out
Ok, so adding the coconut milk to my oatmeal tasted great but was harder for me to digest. Overall I noticed that starches don’t mix well with fat. Adding a raw egg however goes very well with me.