There are a gazillion soaked oatmeal recipes out there. I am a big fan of oatmeal, and this is a great, quick breakfast for those of us who have banned the dreaded box of cereal from the house 🙂
My Favorite Soaked Oatmeal
Advance preparation: you are soaking the oatmeal for 24 hours, so start this meal 1 day before you actually want to eat it. You can make a large batch if you like, as it reheats very well.
2 cups rolled oats or steel-cut oats
3 cups pure water
1/4 cup whey (or buttermilk, kefir, or yogurt)
Mix in a stainless steel or glass saucepan and leave out on the kitchen counter for 24 hours. The grains will soak and develop a wonderful flavor. The soaking also reduces the number of phytates in the grain. Phytates are an anti-nutrient. Meaning they carry vitamins and mineral out of the body.
Place saucepan on burner and turn on medium heat. To the pot add:
1/3 cup dried cranberries
1/2 cup walnuts
1/4 cup coconut oil
1/4 cup raw maple syrup
dash of salt
Cook 10 minutes. I don’t know what it is about this particular combination, but I can’t get enough of it. It is creamy, but crunchy. Sweet, with a vague hint of sour. I love the tartness of the cranberry mixed with maple. Who knew a person could get so excited about oatmeal 😉