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Traditionally Prepared Soaked Oatmeal, Holistic Recipe

How to prepare soaked oatmeal | WholeLifestyleNutrition.com

How To Properly Prepare Grains

 

For the past year, I have restricted most of my grains in my diet.  I have been slowly reintroducing grains back into my diet.

I have learned a lot about grains and how to properly prepare grains.

There are 3 ways one can properly prepare grains to make them more digestible.   I will be expanding on this information in a future post.

  1. sprouting grains
  2. fermenting grains
  3. soaking grains

If you care to read more on soaking grains you can read this post here.

Soaking Oatmeal

 

Today we are using the soaking method.  By soaking the grains in an acidic medium (lemon juice, buttermilk, liquid whey, yogurt, or apple cider vinegar) you break down the anti-nutrients in the oats and the minerals are released making the oats digestible.

Soaking grains has been done for centuries by our ancestors and it has only been since after WWII that this process has been eliminated.

So if you are looking for a traditional way to prepare your oatmeal, try this recipe.  You might be surprised how great you feel and how filling this breakfast is.  I am not hungry at all after I have oats in the morning until 12:30 pm and I feel great!

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Oatmeal

Traditionally Prepared Soaked Oatmeal

  • Author: Halle Cottis
  • Prep Time: 7 hours
  • Cook Time: 5 minutes
  • Total Time: 7 hours 5 minutes
  • Yield: 2 servings 1x
  • Category: breakfast
  • Method: stovetop
  • Cuisine: american
Print Recipe

Description

Learn how to soak your oatmeal to make them more digestible!

 

Ingredients

  • 1 cup rolled organic oats (not quick oats)
  • 1 cup filtered water
  • 2 tbsp acidic medium (yogurt, lemon juice, apple cider vinegar, buttermilk)
  • 1/2 tsp unrefined sea salt

Instructions

  1. Add 1 cup of oats, water, and the acidic medium into a glass bowl and stir well. Cover and let it sit overnight on the counter (at least 7-8 hours).
  2. In the morning add another 1 cup of filtered water and the unrefined sea salt, stir well. ***Note – if you feel the oatmeal is too sour, you can rinse the oats before adding the additional 1 cup of water, but this is not necessary.
  3. Heat to a low simmer and cook for 5 minutes.
  4. Serve with a generous portion of butter and cream.

Notes

Recipe Method From Nourishing Tradition

Nutrition Info: Calories: 153.8 Fat: 3.0g Carbohydrates: 28.3g Protein: 5.1g

Nutrition

  • Serving Size: 1 serving


Halle Cottis/Whole Lifestyle Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. Whole Lifestyle Nutrition says

    yes, I usually have a few slices of bacon with this and also top my oatmeal with cream and butter.

  2. Jan Martin Whitlinger says

    Thanks, Halle, I was just wanting to make sure–since everyone that posted only stated that they were eating oatmeal… I thought I might have missed something! 😉

  4. Carolyn Kormanyos says

    and can you taste the lemon? How would you do it with buttermilk, would you still add water to it in the morning or more buttermilk?

  5. Whole Lifestyle Nutrition says

    Carolyn, I would soak the rolled spelt too and you can taste the lemon a bit. With buttermilk, just replace the lemon juice with buttermilk and then add water in the morning.

  7. Tracy Carver says

    So, I’ve been doing this for a week now and they are doing just fine for me! Yeah! If I don’t let them soak overnight then they feel like they are just kind of sitting in my stomach. Doing them this way, no problem! Thanks Halle! The only thing is I’m not really liking the taste of the lemon juice. It seems unnatural with oats. Maybe I’m putting too much in. Oh, I just read above about putting in buttermilk. I’ll have to try that.

  8. Whole Lifestyle Nutrition says

    Tracy, I have been experimenting with which acidic medium I like. I have tried lemon juice, apple cider vinegar and buttermilk and hands down I like the buttermilk. Tomorrow I am going to try yogurt, I think that one might be the winner for me. I agree with you, the lemon is a bit harsh, but once I added plenty of cream it mellowed the lemon flavor out. I will let you know how the yogurt soaked oats go. I am so glad it is working out for you. It’s nice to be eating oats again 🙂

  9. Carolyn Kormanyos says

    Should this be done with other grains aswell? Such as quinoa and rice? I’m thinking it would, but thought I would check first.

  10. Whole Lifestyle Nutrition says

    yes, you certainly can. Let me check on the ratios, you might need more or less of the acidic medium.

  11. Rachel says

    I found a muffin recipe (http://www.brighteyedbaker.com/2012/01/14/confession-47-i-love-eating-healthy-cranberry-lemon-poppyseed-muffins/) using oat flour and I am wondering if there is a way I can soak it without messing up the recipe because the recipe does not call for any liquids.  It calls for 1 1/2 c yogurt and 3/8 c lemon juice.  I am wondering if it would work to soak the freshly ground oat flour in this mixture overnight to breakdown the antinutrients or if it would be possible to soak it in a mixture like you list and then drain and use less yogurt?  (Haha, this may be completely ridiculous.) Thoughts from your experience? 🙂 Thanks!

  12. tessadomesticdiva says

    I really loved the flavor and texture of our oatmeal this morning! I made dairy free buttermilk by curdling some coconut milk with lemon juice for a few minutes, then continued as described. No one noticed an overpowering lemon flavor this morning…added some coconut butter and chia for goos measure Long with stevia and a splash of maple syrup…delish! Thanks Halle…curious to see how my body handles the oatmeal soaked….

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