Soaked Oatmeal

Old Fashioned Soaked Oatmeal or Grain Porridge

 From Nourishing Traditions and The Nourishing Cook

Yield

• About 2 cups of oatmeal is 4 servings, or 2-3 servings if cooking for big eaters.
• [I like to use less than half the water and salt.]

• 1 cup oats, rolled or cracked (NOT the quick cooking kind, but ‘old fashioned’)
• 1 cup warm water
• 2 T whey, plain whole milk yogurt, kefir or buttermilk  (or lemon juice to make this casein free or kosher)
• 1 cup water
• ½ tsp sea salt

Mix the oats with warm water and whey or yogurt, cover and leave in a warm place (NOT the fridge) for at least 7 hours and as long as 24 hours [overnight is fine]. In the morning, bring an additional cup of water to a boil with the sea salt. Add the soaked oats, reduce the heat, cover and simmer several minutes. Remove from heat, stir in optional flax seeds and let stand for a few minutes. Serve with the ghee, butter or cream and rapadura or grade B maple syrup, or raw honey.