Creamy Oatmeal (Soaked)

This is my favorite way to have oatmeal.  Grinding the oats makes the oatmeal become super creamy and smooth.

My version uses soaked gluten free oats and requires advanced preparation.  Soaking grains is important because all whole grains have enzyme inhibitors that block nutrients from being absorbed and cause digestion issues.  Using the traditional practices of soaking helps your body absorb the nutrients that the whole grain has.  Soaking the oats also decreases the cooking time.  This oatmeal recipe only takes minutes to make!

Creamy Oatmeal (Soaked)

It’s great year-round, but even better on a cold morning.  It’s frugal too!  One batch of this makes a bunch of servings. 

***Note: 24 hours Advance Preparation Required***

Equipment: Food Processor, Grain Mill or Coffee/Spice Grinder, Large Mason Jar or Glass Bowl w/ Lid, Medium-Size Saucepan

·      2 cups gluten free rolled oats (I use Bob’s Red Mill GF Rolled Oats)

·      2 ½ cups warm filtered water, just enough to cover oats

·      2 tablespoons fresh organic lemon juice, unfiltered organic apple cider vinegar, whey, or kefir (my preference is lemon juice)

·      1 ½ cups filtered water

24 hours Before Making Creamy Oatmeal:

1.     Add dry oats to food processor and pulse until oats become a powder, about 3-4 minutes.  If you don’t have a food processor, use a coffee/spice grinder, high quality blender or a grain mill. 

2.    Place ground oats in a large Mason jar or large bowl w/ lid.  Cover with 2 ½ cups warm filtered water (warmer than room temperature) and lemon juice/apple cider vinegar/whey/kefir.  Mix with a spoon.  Cover with lid or clear wrap if you do not have a lid.  Leave out on counter for 24 hours. 

Creamy Oatmeal Directions:

1. 24 hours after soaking the oats, dump ground oats-water mixture into a medium-size saucepan.  Add 1 ½ cups water to the pot.  Whisk to combine.

2. Bring to a low boil, stirring constantly with a whisk, reduce heat and simmer for about 2 minutes. 

3. Serve hot with your favorite toppings.

Creamy Oatmeal topped w/ Pasture Butter & Raw Clover Honey

I LOVE to top mine with ghee and honey, it ends up tasting like caramel and it's SO delicious!  For a little crunch, extra protein, and spice, I like to add sprouted sunflower seeds and ground cinnamon too.

What are your favorite oatmeal toppings?

Yield: Makes about 4-6 servings. 

Note: If you feel the oatmeal is too thick, add a little extra water to the pot and stir to combine. 

Optional Toppings: Fresh fruit, dried fruit, sprouted sunflower seeds or nuts, ground cinnamon, raw honey, maple syrup grade B, ghee, pasture butter, or coconut oil.  

Storage: Store extra oatmeal in the refrigerator.  Reheats well on the stovetop with a little extra filtered water.  


This post is part of Turning the Table Thursday @ Around My Family Table, Fresh Bites Friday @ Real Food Whole Health, Freaky Friday @ Real Food Freaks, and Wellness Weekend @ Diet, Dessert and Dogs.