One of our favorite breakfasts (especially on cold mornings) is homemade soaked gluten-free oatmeal! The boys always get excited when they see me get out the rolled oats and soaking jar.
If you’re not familiar with the traditional practice of “soaking,” please check out the note “How to Soak Grains for Optimal Nutrition.”Soaked oatmeal is truly a delicious and nutritious method for preparing this classic breakfast favorite!
P.S.This is just one delicious way we like to spice up our morning oatmeal. For more delicious ideas, check out my special recipe section devoted toWholesome Oatmeal Recipes and Breakfast Porridges. Enjoy!
How to Soak Oats for Delicious, Nutritious Oatmeal:
Step One: Soak your gluten-free oats overnight, following the recipe instructions below.If you’re new to “soaking,” please check out the note “How to Soak Grains for Optimal Nutrition.”
If you’re gluten-free and can tolerate oats, I recommend using certified GF rolled oats and combining them with slightly ground buckwheat groats for your soak, as described in the recipe notes below.
Step Two: Tired of sour-tasting soaked oatmeal? Gently rinsing soaked oats not only helps them to be less “pasty” in texture, but also helps to reduce any sour flavor that may develop as a result of the soaking process. In fact, by using apple cider vinegar instead of a dairy acid medium (such as kefir or yogurt) and by making sure to gently rinse your soaked oats, your family will be able to enjoy completely “sour-free” soaked oatmeal!
Step Three:Cook the oats to your desired consistency and ENJOY – so simple and SO delicious!
Soaked Oatmeal (Gluten-Free)
Yield: 2 servings
Ingredients
- 1 cup organic GF Rolled Oats
(not quick cook) - 1/4 cup walnuts (optional)
- 1 tsp raw apple cider vinegar (or fresh-squeezed lemon juice)
- 1 tbsp ground buckwheat groats (*see note below)
- Pinch of Celtic sea salt
Step Two: Cooking
- 1 1/4 cup plain almond milk (or raw whole milk)
- 1/3 cup your favorite dried fruit (raisins, cranberries, cherries, blueberries or a combo)
- 1/4 tsp ground cinnamon
- Pure organic maple syrup to taste (about 1 1/2 to 2 tbsp)
Step One: Soaking
Instructions
- Place above ingredients into a ceramic (or glass) mixing bowl or jar. Add enough warm filtered water to completely cover the mixture by 1-2 inches. Mix well to combine.
- Cover the bowl and place it in a warm area of your kitchen for 12-24 hours.
- Once soaking time is completed, drain oat mixture in a fine-mesh strainer and gently rinse.
- Add drained oat mixture to a small saucepan. Add milk and bring to a gentle boil over medium-high heat. Immediately turn down heat and add dried fruit and cinnamon. Stir frequently and continue to simmer another couple of minutes or so, until oatmeal is cooked to desired consistency.
- Sweeten with maple syrup to taste. Ladle into individual serving bowls and top with a splash of milk.
Step One: Soaking Instructions
Step Two: Cooking Instructions
Notes
*If you’re gluten-free and can tolerate oats, I recommend using certified GF Rolled Oats
and combining them with ground buckwheat groats
for your soak. Buckwheat is actually a fruit, not a grain, and is completely gluten-free. It's often sold as buckwheat "cereal" (because it's slightly ground).
If you are not gluten-free, you can substitute the buckwheat groats with rolled rye flakes, rye flour or spelt flour for your soak.
Alternate Serving Option: Follow above recipe, except do not include dried fruit, cinnamon and maple syrup. Instead, sweeten to taste using raw honey. Then, ladle cooked oatmeal into a bowl and top with a dollop of plain whole milk yogurt and fresh seasonal berries.
https://thenourishinghome.com/2012/04/soaked-oatmeal-wgluten-free-option/
