Everyday Oats

Prep Time: 8-12 hours

Cooking Time: 5 minutes

Serves: 4

Description:

Everyday Oats make for an easy, warming, and nutrient dense meal. We eat them almost everyday during the week with a change-up on the toppings so they stay interesting and fun. Soaking oats overnight helps to break down and neutralize the phytic acid in the outer layer or bran. This process assures the best absorption of vitamin and minerals that oats have to offer. It also makes them easier to digest. Oats are packed with fiber, Vitamins B, E, and K, calcium, iron, and magnesium. Adding a smidge of butter, helps our bodies absorb those fat soluble vitamins. Not only are Oats packed with nutrients, but they help stabilize blood sugar, reduces cholesterol levels, soothe the nervous system. Please see the notes below the recipe for further tips and ideas.

Bowl of yogurt with cup of oats and cup of water next to it

Ingredients:

Preparation:

  • 80g (1 Cup) old-fashioned oats*

  • 240 ml (1 Cup) warm water

  • 2 Tablespoons yogurt, buttermilk, or kefir

For the Oatmeal:

  • 240 ml (1 Cup) water

  • 1/2 teaspoon salt

  • 1 tablespoon flaxseeds, ground

  • 1 tablespoon butter

  • 1 teaspoon cinnamon

Directions:

  1. To prepare oats, place in a medium bowl and add warm water and yogurt. Mix well, cover, and let sit for 7-12 hours and up to 24 hours. 

  2. To make the oatmeal, bring the water to a boil in a small pot, add salt and the soaked oats mixture. Reduce heat to low, cover, and let simmer for about 5 minutes or until a is reached with a little bit of water .  Make sure to stir about half way through.

  3. Remove from the heat and stir in butter, ground flaxseeds, and cinnamon. 

  4. Serve with an abundance of toppings including, yogurt, butter, nut butters, nuts and seeds, fresh or dried fruits, crunchy muesli, bee pollen, etc.

  5. Give your bowl a hug, slow down, and enjoy!

Notes:

  • *If you roll your own oats, measure 110 g of oat groats and pour in a strainer, wash with warm water. Leaving the groats in the strainer, spread them around to dry and place over a bowl. Leave overnight or 7 - 12 hours. This will jump start the soaking process. When ready to make the porridge, simply run the groats through the press machine and place directly in the pot of boiling water.

  • If more creaminess is desired, add a splash of water, milk, or plant milk.

  • To pack in more protein, stir in an egg at the last minute of simmering. 

  • Keeps in an airtight container in the fridge for about 3 - 4 days.

  • If lactose intolerant you can replace the yogurt with lemon juice or vinegar

  • Latin name of the common oat plant, Avena sativa (Spelzhafer)

  • If you are following a strict, gluten-free diet, please check that the packaging says „Gluten-Free“. 

  • We buy organic oat groats in bulk from a farm in south Germany and have been experimenting with the variety of Oats called Naked Oats (Avena nuda), since they grow without a husk. This variety contains more fiber than the common oat plant. 

  • This recipe is based on the „Breakfast Porridge“ recipe from one of my favorite cookbooks, „Nourishing Traditions“, written by Sally Fallon.