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Oatmeal has been a popular breakfast food for a long time. Did you know that it is important to soak your oats before consuming them? I will show you the traditional way to make oatmeal.

Oats are very high in phytic acid, so that is the reason you would want to soak them before making oatmeal. I have a post on my blog talking about anti-nutrients in nuts and seeds, so check that out for more information. Anti-nutrients, including phytic acid, in grains, legumes, nuts and seeds steal nutrients from your body when you consume them. This could be one reason why so many Americans are nutrient deficient. Most Americans are not taking the time to soak, sour or sprout their grains, legumes, nuts and seeds.

The nice thing about soaking oats is that is takes very little effort to do. It could even be one small change a person could make to their diet to improve it. When oats are soaked, the nutrients in them are much more available because at least some of the anti-nutrients have been neutralized. Another benefit is that you are satiated longer. Many people report that they are hungry just a couple hours later after eating unsoaked oatmeal. When changing to soaked oatmeal, they notice that they stay full longer.

Most people who soak oats use acidic mediums like apple cider vinegar, liquid whey, lemon juice or yogurt as the soaking medium. I have heard that a small percentage of people who soak their oats use rye or buckwheat (if gluten free) as the way of neutralizing the anti-nutrients. The reason for this is that rye and buckwheat have a high phytase content, which is even more effective at neutralizing phytic acid than a typical acidic medium. For this reason, I use both methods in order to neutralize as much phytic acid as possible. It is up to you if you use both or just one method. 

Oatmeal - Made the Traditional Way

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Ingredients

• 1 cup organic oats
• 1/2 tsp Himalayan salt
• 2 or more tbsp grass fed butter
• Enough filtered water to cover oats while soaking
• More filtered water or raw milk to cover oats to cook
• 1 tbsp apple cider vinegar, liquid whey, yogurt OR lemon juice
• 1 tbsp buckwheat flour, buckwheat groats, rye grains OR rye flour
• 1 or more tbsp dark maple syrup or raw local honey (sweeten to taste)
• 1 tsp organic cinnamon
• 2 tbsp or more of raw cream

Instructions

1. Pour oats into mixing bowl and cover with filtered water.
2. Put soaking medium (apple cider vinegar, liquid whey, etc.) and flour or grain (choose buckwheat if gluten free) over oats.
3. Mix with a spoon and cover with a towel to keep bugs away.
4. Leave on the counter for 24 hours (or less, if you started later). The longer the oats soak, the more the phytic acid will neutralize.
5. The next morning, drain the water from the oats.
6. Place oats in a pot and cover with filtered water or raw milk. I prefer raw milk because of the taste.
7. Add in salt.
8. Turn heat to medium or medium high. Stir constantly so it will not burn on the bottom.
9. While the oats are heating up add raw cream, butter and other ingredients to flavor.
10. You can optionally add these ingredients at the end if you don't want them to boil, but I think it is easier to add them in the cooking process.
11. Pour into bowls and enjoy!

I hope you enjoy this recipe. Let me know what your favorite oatmeal toppings are in the comments!