Soaked Oatmeal

Soaked oatmeal is an old-fashioned way to make oats easier to digest and full of flavor. Here’s the simple overnight method I use at home.

Many of us grew up with oatmeal packets or a quick bowl in the microwave before rushing out the door. But there’s a much older way of preparing oats that makes them easier to digest and brings out their natural flavor.

Soaked oatmeal takes a little planning — you start it the night before — but the result is a warm, nourishing breakfast that cooks in just a few minutes the next morning.

Soaked? What’s that? I’m so glad you asked.

Soaking grains, beans, and nuts helps break down compounds that can make them harder to digest. It’s a traditional preparation method that cultures around the world have used for centuries. The soaking process helps make the grains gentler on the stomach and allows our bodies to absorb more of their nutrients.

I’ll be sharing more about the science behind soaking grains in another post soon. But for now, let’s talk about breakfast.

Soaked Oatmeal Recipe

Ingredients:

• 1 cup organic rolled oats or steel cut oats (not quick oats)
• 1 cup filtered water
• 1 tsp raw apple cider vinegar, buttermilk, lemon juice, yogurt, or kefir
• 1 cup milk (or 1 cup water)
• 2 tsp cinnamon
• pinch of sea salt

Directions:

Combine the first three ingredients in a bowl or jar and mix well. Cover with a towel or plastic wrap and leave on the counter overnight at room temperature. It needs to soak for 8 to 24 hours.

You want to make sure that the oats are just covered by the water mixture.

When you are ready to make the oatmeal, put 1 cup of milk or water in a saucepan and bring it to a boil. While the milk is heating I drain and rinse the oats.

Some people prefer to cook the oats without rinsing them, but I like to drain and rinse mine quickly. It removes most of the sour flavor from the soaking liquid, and gives it a creamier texture.

If I’m using raisins, I add them to the milk as it’s heating to soften them up.

When the milk comes to a boil, add the oats, 2 tsp of cinnamon, and a pinch of salt. And just maybe a splash of homemade vanilla extract.

Reduce heat and cook, stirring occasionally, until it’s the consistency you like. About 5 minutes.

It doesn’t take very long to cook at all. Add some butter and the sweetener of your choice and serve.

Since I am the only one who eats it here, I actually just use 1/4 cup of oats and reduce the other ingredients accordingly.

I’ve made it plain and with raisins and cinnamon.

I think next time I may chop up part of an apple and some pecans and add that in with the cinnamon.

Just as a side note, if you are using nuts or seeds, you should add them to the oats and soak them as well.

You can use any kind of fresh fruits and berries. You can add white sugar, brown sugar, raw honey, or even syrup to sweeten it.

Or you could even get a little wild and add peanut butter and sliced bananas. Seriously, the sky’s the limit here.

Why don’t you give it a try? What would you put in your oatmeal?

Frequently Asked Questions About Soaked Oatmeal

Soaked Oatmeal Recipe

Soaked oatmeal is an old-fashioned way to prepare oats so they’re easier to digest and full of flavor. This simple overnight method creates a warm, nourishing breakfast that cooks in just minutes in the morning.

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Cook Time 5 minutes mins

Soaking Time 8 hours hrs

Course Breakfast

Servings 4 people

Calories 123 kcal

Ingredients

  

1x2x3x

• 1 cup organic rolled oats or steel cut oats not quick oats
• 1 cup filtered water
• 1 tsp raw apple cider vinegar buttermilk, lemon juice, yogurt, or kefir
• 1 cup milk or 1 cup water
• 2 tsp cinnamon
• pinch of sea salt

Instructions

 

• Combine the first three ingredients in a bowl or jar and mix well. Cover with a towel or plastic wrap and leave on the counter overnight at room temperature. It needs to soak for 8 to 24 hours.
• You want to make sure that the oats are just covered by the water mixture.
• When you are ready to make the oatmeal, put 1 cup of milk or water in a saucepan and bring it to a boil. While the milk is heating I drain and rinse the oats.
• Some people prefer to cook the oats without rinsing them, but I like to drain and rinse mine quickly. It removes most of the sour flavor from the soaking liquid, and gives it a creamier texture.
• If I’m using raisins, I add them to the milk as it’s heating to soften them up.
• When the milk comes to a boil, add the oats, 2 tsp of cinnamon, and a pinch of salt. And just maybe a splash of homemade vanilla extract.
• Reduce heat and cook, stirring occasionally, until it’s the consistency you like.
• It doesn’t take very long to cook at all. Add some butter and the sweetener of your choice and serve.
• Since I am the only one who eats it here, I actually just use 1/4 cup of oats and reduce the other ingredients accordingly.
• I’ve made it plain and with raisins and cinnamon.
• I think next time I may chop up part of an apple and some pecans and add that in with the cinnamon.
• Just as a side note, if you are using nuts or seeds, you should add them to the oats and soak them as well.

Notes

You can use any kind of fresh fruits and berries. You can add white sugar, brown sugar, raw honey, or even syrup to sweeten it.

Or you could even get a little wild and add peanut butter and sliced bananas. Seriously, the sky’s the limit here.

Nutrition

Calories: 123kcalCarbohydrates: 18gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 7mgSodium: 45mgPotassium: 166mgFiber: 2gSugar: 4gVitamin A: 99IUCalcium: 88mgIron: 1mg

Tried this recipe?Let us know how it was!