Maple Oatmeal with Coconut Sprinkles

homemade soaked oatmeal

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Waking up to a cold morning, putting on my slippers, and making a warm bowl of oatmeal is one of my favorite things to do this time of year.  And when you soak your oatmeal overnight, making breakfast in the morning can be simple and nourishing.  The only thing you need to do is to put your oats into some warm filtered water with a splash of yogurt, lemon juice, or whey.  Then you cover it with a towel and enjoy your oats the next morning as they cook up in no time.  That’s just another perk to soaking: it saves you time in the morning.


But why do I soak my oatmeal?  It enhances digestibility.  In grains we find a component called phytic acid, which blocks the absorption of vitamins and minerals from the grain to your body.  If you soak your grains overnight, then you essentially unlock the nutrients inside the grain for your digestive tract to absorb.  Think of it as the first stage of digestion, that you are being kind to your belly as you tend to your grains the night before you eat them.

After you soak your oatmeal, there is no need to strain them in the morning.  Just put them into a saucepan, add a little water and salt, and in 5 minutes you and your family will be ready to eat a warm, hearty breakfast.  Always add a fat to any grains that you consume, as that also aids in digestion.  And if you use a wholesome sweetener like maple syrup or raw honey, then you can not only feel good about feeding your family something with a low amound of sugar, but you are also following a nourishing practice that is compatible with how our bodies evolved to eat.

Maple Oatmeal with Coconut Sprinkles

1 cup rolled oats (buy gluten-free oats here)
1 teaspoon sea salt, ground (buy unrefined sea salt here)
2 tablespoons whey, lemon juice, or yogurt (buy yogurt starters here)
2 tablespoons butter or coconut oil (buy coconut oil here)
2-4 tablespoons maple syrup (buy maple syrup here)

drizzle of raw milk or yogurt, to taste
a sprinkling of Coconut Sprinkles
  1. Combine oats, one cup of warm water and whey in a glass bowl, cover with a towel and let soak overnight or 24 hours.
  2. Transfer soaked oatmeal to a saucepan, add sea salt and water and bring to a boil, stirring constantly.  Then lower to a simmer for 2-5 minutes, until oatmeal thickens.
  3. Scoop oatmeal into bowls and add butter, maple syrup, and coconut sprinkles.  Add a little raw milk or yogurt to taste.

(If you use lemon juice to soak, and coconut oil to serve, then this breakfast is vegan- and vegetarian-friendly.)

This post is part of Monday Mania at The Healthy Home Economist, and Fat Tuesday at Real Food Forager!

soaked oatmeal

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
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Comments

  1. Yum! I must try this!

  2. Thanks for linking your great post to FAT TUESDAY. This was very interesting! I LOVE the coconut sprinkles! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    http://realfoodforager.com/2011/10/fat-tuesday-october-25-2011/

    If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2.

    http://realfoodforager.com/2011/10/grain-free-real-food-linky-carnival/

  3. Made this yesterday. We’ve done the whole soaked oatmeal before but I’m pretty sure it’s the coconut sprinkles that made yesterday’s dish so yummy! Thanks!

    • I feel the same way. I love soaked oatmeal, but I think the sprinkle really make it special. I love the crunch and how they’re sweet but not overpoweringly sweet. I even managed to make a honey version for the GAPS folks around here (although we won’t be having them on oatmeal–probably on yogurt though). I’m so happy that we are real foodie bosom friends :)

  4. Would the same theory apply to steel cut oats? Thanks!

  5. I cook my oats overnight (7-9 hours) in a slow cooker. Would this yield the same nutritional benefits as soaking then then cooking?

  6. Kristin says:

    How much water do you add when you cook it?

  7. do you let it sit on the counter overnight with milk in it?

Trackbacks

  1. [...] craving the warming spices of autumn in oatmeals and quickbreads, when October rolls around I can feel a change in the air.  That shift tells me [...]

  2. [...] far on Our Nourishing Roots, every single recipe has been a GAPS recipes (with the exception of the Maple Oatmeal with Coconut Sprinkles, but even that one is gluten-free!)  I have also only churned out GAPS-legal REAL FOOD 101 posts [...]

  3. [...] it’s a bit odd at first to get used to soaking oatmeal for breakfast, or picking up raw milk from a drop point.  But you get used to it!  And really, [...]

  4. [...] them perfectly browned and crispy.  They are perfect alongside a plate of fried eggs and a bowl of maple oatmeal with coconut sprinkles.  Big breakfast [...]

  5. [...] also like having oats on hand for soaked oatmeal. We LOVE popping popcorn on the stove top in coconut oil. And we occasionally eat other grains like [...]

  6. [...] Sometimes the simplest foods are the most delicious and satisfying.  Oatmeal is one of them for me, and I really enjoyed the pictures and cinnamon flavor of this soaked oatmeal recipe from Kelly at Oh Lardy!  It’s a nice change from my soaked oatmeal with coconut sprinkles. [...]

  7. […] craving the warming spices of autumn in oatmeals and quickbreads, when October rolls around I can feel a change in the air.  That shift tells me […]

  8. […] also like having oats on hand for soaked oatmeal. We LOVE popping popcorn on the stove top in coconut oil. And we occasionally eat other grains like […]

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