Comments on: Soaked Oatmeal Recipe

By: Oatmeal In All Its Glory! « Changed By The Maker

Oatmeal In All Its Glory! « Changed By The Maker — Thu, 19 Jan 2012 14:50:13 +0000

[...] is an incredibly cheap food that is healthy and versatile. Check out this link about how to soak your oats. (Personally, I don’t rinse the oats. I just soak 1c. oats in 1c. water/whey–as the [...]

By: Saturday Morning Breakfast and the Cupcake « My Life in the Domestic Church

Saturday Morning Breakfast and the Cupcake « My Life in the Domestic Church — Sat, 07 Jan 2012 14:11:35 +0000

[...] tastes have developed over time. Now we use this favorite soaked oatmeal recipe for making the actual cereal, and our current favorite toppings are walnuts, raisins, real maple syrup, and cream (right now [...]

By: Eating on the cheap, part one « Food Lines

Eating on the cheap, part one « Food Lines — Fri, 16 Dec 2011 01:19:55 +0000

[...] away the leftover whey from that cheesemaking. Use it in smoothies, breads, homemade mayonnaise, soaked oatmeal, and [...]

By: The Cost of Food |

The Cost of Food | — Wed, 28 Sep 2011 04:21:34 +0000

[...] of cold cereal (even the “healthy” varieties are not good), make soaked oatmeal for breakfast from whole grain oats. You can get a huge canister of rolled oats for less than a [...]

By: Lesson #2: Soaking Whole Grain

Lesson #2: Soaking Whole Grain — Fri, 12 Aug 2011 20:02:18 +0000

[...] Soaked Oatmeal Porridge Filed Under: Uncategorized [...]

By: menu plan monday « Belle Squeaks

menu plan monday « Belle Squeaks — Mon, 11 Apr 2011 10:21:57 +0000

[...] Soaked Oatmeal Dinner: Left [...]

By: heidi

heidi — Sun, 06 Mar 2011 05:15:13 +0000

Does the rinsing remove the nutrients though? I’ve tried soaking grains in the water and acid, and can’t stand the taste. Does the sour flavor disappear completely, or just partially?

By: Cathy

Cathy — Tue, 01 Feb 2011 18:40:06 +0000

Thanks for the great ideas! I am new to soaking grains and wondering if I can use souring raw milk to soak the oats (to clarify, this is milk that has been opened but in the refrigerator for about 2 weeks and souring). I wasn’t sure if this would have the same effect on the grains as the cultured kefir or yogurt. Thanks very much!

By: Jenny

Jenny — Sun, 23 Jan 2011 14:01:02 +0000

Just make sure you rinse it thoroughly, and the residual sour flavor should recede a bit. Of course, I’m a big fan of the “Eat what’s on your plate or don’t eat at all” philosophy which usually gets reluctant kids and spouses to start eating more nutrient-dense foods within about a week … or learning to cook.

By: Wendy Jeffreys

Wendy Jeffreys — Sun, 23 Jan 2011 04:34:09 +0000

If you double or tripple the batch of oatmeal porriage, do you have to increase the amount of vinegar or lemon juice,etc. My family doesn’t like the residual taste of the soaking agent. Any ideas??