As a little girl I never liked oatmeal and would go out of my way to avoid it. I always felt like I had a brick or two in my stomach because it would feel so heavy after eating even a small bowl of quick or rolled oatmeal.
Now I enjoy my oatmeal porridge immensely because I’ve learned the correct way of preparing it.
We have soaked oatmeal (porridge) at least twice a week. It is a great frugal and filling way to start the day. Remember my post on soaking grains? By soaking the oatmeal overnight with a splash of whey, kefir or lemon juice, not only are you reducing anti-nutrients, increasing benefits and increasing assimilation, but your oatmeal will be ready in minutes in the morning. Truly an instant oatmeal and done the old fashioned way!
In America the pioneers were famous for their sourdough breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were cooked and served as porridge or gruel. (Many of our senior citizens may remember that in earlier times the instructions on the oatmeal box called for an overnight soaking.) -Nourishing Traditions
My favorite toppings for my porridge is fresh mangos, dried cranberries, pecans, freshly ground flaxseed, cinnamon, honey, a big scoop of coconut oil, egg yolk and splash of fresh milk.
Very filling, nourishing and delicious!
Very filling, nourishing and delicious!
Oatmeal Porridgeserves 4
- 1 cup oats, rolled or cracked
- 1 cup warm water
- 2 Tbsp. whey, yoghurt, kefir, buttermilk, lemon juice or apple cider vinegar
- 1/2 teaspoon sea salt
- 1 cup water
Mix oats with warm water and acid medium, cover and leave in a warm place for at least 12 to 24 hours (or overnight).Bring additional 1 cup of water to a boil with sea salt. Add soaked oats and bring to a light boil. Reduce heat, cover and let it simmer for several minutes. Remove from heat and let it sit for a few minutes.
Serve with plenty of butter or cream* and a natural sweetener like Rapadura, date sugar, maple syrup, maple sugar or raw honey. You can also add fresh fruits, chopped nuts, dried fruits, egg yolks, spices (cinnamon, nutmeg, etc.), coconut flakes and/or freshly ground flaxseed.
*NOTE: The porridge goes very well with butter or cream (coconut oil, too), whose fat-soluble activators provide the necessary catalyst for mineral absorption.
Good to know about this? really do have oatmeal often & we will try it. thanks, s
Thanks for this great post! I stumbled upon your blog from Googling “mango oatmeal” (wanted to see if that was a thing people do since I had the ingredients) and at this moment I’m enjoying some great porridge with mango, craisins, cinnamon and nutmeg! Delicious!
Also, all the info about soaking grains was super useful, I’ve always wondered about that! Thanks for making it educational as well as delicious : )
Hi, Marilyn. Thrilled you’ve joined us at PRM. Just wanted to pop over to say Hi and let you know I’m featuring this delicious recipe on my meal plan this week at The Better Mom! Hope it sends some new friends your way! Looking forward getting to know you better! Many blessings, Kelly
Thanks Kelly!! It is good to be a part of the PRM group. Thank you for coming by and featuring my recipe! Hugs.
How easy is it to double this recipe? Will it work to just double ingredients or do you need that much liquid? My two boys and I usually finish this much off easily ourselves and I need to be able to make enough for my husband too! Thanks!
Valerie, you can totally double the recipe. I usually make 3 or 4 cups for my family. No matter how much you want to make… always 1 cup of oatmeal and 1 cup of water to soak. So, when I make 4 cups… I mix together 4 cups oatmeal with 4 cups water. Enjoy!
I read elsewhere that you have to add a little bit of buckwheat or something to the acid base because the acid base itself is not enough for soaking oats. Apparently oats have much less phytates (is that the word?) than grains do so they need help from other grains to release phytates to help get rid of phytic acid.
Hello Kamila, its actually wheat that is recommended to add in to help give it enough phytates to break down the phytic acid. I need to do a ‘updated post’ on this. I now use my sourdough starter as an acid medium when soaking my oats.
Can one use sauerkraut or kimchi brine in place of whey and get the same results?
You can, but the flavor of the brine will effect the taste. I wouldn’t do it, if I were you. I prefer to use raw apple cider vinegar if I don’t have whey.