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
- Combine oats, one cup of warm water and whey in a glass bowl, cover with a towel and let soak overnight or 24 hours.
- 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.
- 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!