This is our basic recipe for soaked oatmeal, which can be multiplied to your heart’s content. I typically use about 6 cups dry oats at a time, which lasts several days for our family of five. You will want to add a little water (or milk) when reheating the leftovers.
This post contains affiliate links.
- 1 c. rolled oats (We use Bob’s Red Mill Gluten Free Rolled Oats)
- 1 c. warm water (The “warm” part really makes a difference!)
- 2 TB lemon juice, vinegar, yogurt, Kefir, or Homemade Whey (I use Braggs Apple Cider Vinegar)
- about 1 TB buckwheat groats (for 6 cups of dry oats, I add 1/2 cup groats)
- 1 tsp. unrefined sea salt
- almond butter, to taste
- vanilla creme liquid stevia
- Optional toppings (see below for our favorites)
1. Combine oats, groats, fermenting agent (lemon juice, vinegar, yogurt, kefir, whey) in a large bowl. Cover with warm water and leave at room temperature overnight.
2. In the morning, thoroughly rinse the oats in a fine mesh strainer.
3. Combine rinsed oats, salt, and 1 cup water per cup of dry oats. (We start with 6 cups of dry oats, so we use about 6 cups of water for this part.)
4. Bring to a boil, then reduce heat and simmer for a few minutes, stirring constantly until oatmeal thickens.
5. Add almond butter to taste. (For 6 cups of dry oats, we add one 26-oz jar of almond butter.)
6. Add vanilla creme liquid stevia to taste.
7. Optional: add frozen blueberries to taste.* (A little goes a long way!) OR top oatmeal with sliced bananas and raisins, or toppings of choice.
8. Serve and enjoy. Store leftovers in the fridge and reheat as needed.
9. To reheat, add a bit of water and a spoonful or two of coconut oil.
- almond butter
- vanilla creme stevia
- chia seeds
- chopped nuts
- fresh fruit — we like sliced bananas
- dried fruit — we like raisins with our bananas
- frozen fruit* — blueberries are our favorite
*UPDATE: I’m not sure why it took me so long to figure this out, but it’s SO MUCH EASIER to add the almond butter, stevia, and frozen berries to the entire batch of cooked, warm oatmeal. Reheating leftovers is a snap!
Adapted from Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats by Sally Fallon & Mary Enig and The Nourishing Home’s recipe for Soaked Oatmeal.