Growing up we ate oatmeal for breakfast. We soaked our oatmeal overnight. I don’t remember seeing that instruction on the oatmeal box but I do remember reading the box and seeing that I did not have to soak it. I never knew why my mom soaked the oatmeal until I started hearing about Weston A. Price. So now I again soak my oatmeal overnight to breakdown the phytic acid for easier digestion. And once we gave up boxed cereals oatmeal was served even more often.
Before I go to bed I soak 4 cups of oatmeal in 4 cups of water plus 4 Tablespoons of whey (or yogurt, buttermilk, kefir)
I also soak 1 cup of raisins in water because I like them soft. If you buy organic raisins, you might want add the water to your oats in the morning for added sweetness. Otherwise you might want to pour out the water and what chemical spray might be left on them from the fields when the raisins were drying.
In the morning I add 3 cups of water and raisins with their water , stir, bring to a boil, and cook for several minutes.
I put half of this mixture into bowls and serve with maple syrup and Real milk. I like more protein for breakfast so I stir 1 egg into my bowl while the oatmeal is still hot.
Then I get ready for tomorrow’s breakfast. To the remaining prepared oatmeal I add
2 beaten eggs
1 cup sucanat or Rapadura
1 teaspoon cinnamon
1/8 teaspoon nutmeg
Pour into a baking dish and cover. Let cool slightly and store in the refrigerator until the next morning when I pull it out of the fridge. Preheat the oven to 350 degrees and bake for 30 minutes. Serve in bowls with Real milk.
Planning ahead is the secret.
This is part of Real Food Wednesday.