Overnight Oatmeal

by Ashley and Caleb

This is a method that I got from the Nourishing Traditions Cookbook. This book is really thick, with all sorts of science and history along with recipes, which makes it a very interesting read. We have found some real gems.

Here is why we started preparing oatmeal this way: Grains contain phytic acid which can combine in the intestines with calcium, iron, zinc, etc. and actually block the absorption of these essential minerals and other nutrients. Soaking the oatmeal allows enzymes to break down and neutralize the acid. Also, it tastes good.

Long explanation over. Here is the recipe.

1 C rolled or cracked oats
1 C warm water PLUS 2 tbs. plain yogurt, keifer, whey, or buttermilk
1/2 tsp. sea salt
1 C filtered water

Combine oats with warm water and yogurt mixture, cover and place in a warm place overnight or for at least 7 hours. The next morning, bring an additional 1 C water to a boil with the sea salt. Add the soaked oats, stir, remove from heat and let stand a few minutes. Serve with butter and honey.


*A few notes: This DOES taste different than the oatmeal you're used to, but give it a few times, and you won't want to go back. It cooks up very smoothly and quickly (unlike untreated oatmeal, which takes FOREVER to cook) and I prefer it now. It took me some time to get used to thinking about breakfast before I went to bed, but it's nice to have a hot breakfast ready in five minutes in the morning. We like to put raisins and Grade B maple syrup in place of the honey. DELICIOUS. Make extra and stick it in the fridge and I'll show you what to do with it in another post.