This is the very first recipe that I ever made out of Nourishing Traditions. I wasn’t sure what to expect, it seemed a little weird to be making oatmeal this way. I mean, how could this be very different from the little packets that I was buying in the box? It is very different! The morning I first ate this, it really ‘stuck-to-my-ribs’. I ate a half cup of oatmeal with no sweeteners added to it (I’m tough) and it kept me going for 5 hours! This is unusual for me, especially in the morning hours. My girls also like this oatmeal, and they really like it when I make them breakfast and they don’t have to think about it (sleepy teenagers).
I like this recipe because I’m planning ahead for the next day. I put the oatmeal to soak right before I go to bed, it makes the early morning rush go so much better when breakfast is planned ahead. Use whatever oatmeal you have on hand, unless it’s the quick cooking kind. This recipe will work with other grains too such as steel cut oats, grits, kamut, spelt, rye or teff. But I find that plain old rolled oats are the favorite around here, and they’re simple and inexpensive.
Try this tonight or Sunday night and let me know how it goes! Did you last until lunch easily?
Old Fashioned Soaked Oatmeal or Grain Porridge
Rating: 3 forks (key)
This only gets 3 forks because DH dislikes anything that resembles oatmeal
Page in NT: 455
Yield & Notes:
- About 2 cups of oatmeal is 4 servings, or 2-3 servings if cooking for big eaters.
- This recipe can be halved or doubled easily.
- The oatmeal also keeps well for the next day, or can be added to cookies, muffins.
- Remember to prepare the night before, and put the cooking pan with water on the stove, ready for the oatmeal in morning, saves time!
- 1 cup oats, rolled or cracked (NOT the quick cooking kind, but ‘old fashioned’)
- 1 cup warm water
- 2 T whey, plain whole milk yogurt, kefir or buttermilk (or lemon juice to make this casein free or kosher)
- 1 cup water
- ½ tsp sea salt
- 1 T flax seeds ground into meal (optional)
- Rapadura sugar or real maple syrup (grade B) to sweeten (optional)
- Touch of butter, ghee cream or milk, optional, but especially good for the kids
Mix the oats with warm water and whey or yogurt, cover and leave in a warm place (NOT the fridge) for at least 7 hours and as long as 24 hours [overnight is fine]. In the morning, bring an additional cup of water to a boil with the sea salt. Add the soaked oats, reduce the heat, cover and simmer several minutes. Remove from heat, stir in optional flax seeds and let stand for a few minutes. Serve with the ghee, butter or cream and rapadura or grade B maple syrup, or raw honey.
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