Ingredients for 2 servings
1/2 cup Oats- rolled or steel cut
1/2 cup Water the night before, 1/2 cup in morning
1 tablespoon something acidic; Kefir, Whey, Buttermilk, Sourdough starter, Lemon juice, or Vinegar
1/8 tsp Salt, or to taste
2 tablespoons Butter, or to taste
1 tablespoon Phytase source: Rye flakes, Rye flour, or Rye sourdough starter in place of the sourdough starter above
Instructions
The night before put 1 part oats and 1 part warm water in a pan and add a tablespoon of something acidic (Kefir, whey, buttermilk, sourdough starter- made with rye flour if you can, lemon juice, or vinegar).
Let soak covered 7-24 hours. This will start to break down the oats overnight making them faster cooking and more digestible. In the morning simply add 1 more part water and a dash of salt and bring to a boil, then cover and turn heat down to the lowest setting for 2-3 minutes. Add your favorite toppings and a source of fat like butter and they are ready to eat.
All grains and seeds have compounds in them which can prevent you absorbing the vitamins and minerals in them, as well as anything else you ate with them. Phytic acid (phytate) is a component of grains which interferes with nutrient absorption. Phytase is an enzyme which neutralizes phytic acid. Adding a source of phytase before you soak your oats can greatly reduce phytic acid levels in your oatmeal. This is particularly important if you are concerned about osteoporosis or dental cavities. Rye is very high in phytase so adding some freshly ground rye, rye sourdough starter, or rye flakes can be a big nutritional boost for your oatmeal.
Additions to your oats, here are some ideas;
Butter 1-8 tablespoons, I am not kidding a cup of oats with a stick of butter is pretty yummy and health promoting
Maple syrup
Coconut cream or milk, or dried or flaked coconut
Raw Milk or raw cream
banana, blueberries, blackberries, raisins
Applesauce
cinnamon (note cinnamon helps things taste sweet without adding sugar and actually helps balance blood sugar)
This recipe is adapted from Sally Fallon Morell’s Version in her excellent cookbook Nourishing Traditions. Here is a link to video where she demonstrates how she makes her oatmeal.