Well, I’m probably not reinventing the wheel with this oatmeal…
Yet it’s a winner in our house!
It’s sweet from the milk, raisins, and stevia — and still not too sweet. You may want to drizzle on some raw honey, too!
Rich Soaked Oatmeal {Stevia-Sweetened}
Ingredients
Soaking Stage
- 3 cups thick rolled oats
- 3 cups pure water
- 6 tablespoons kombucha kefir, whey, or buttermilk
Cooking Stage
- 3 cups raw whole milk
- 1 tablespoon ground cinnamon
- 1/8 teaspoon liquid stevia extract optional
- 2 tablespoons coconut oil
- 1/4 to 1/2 cup raisins
- 1/4 cup unsweetened shredded coconut
- 1/4 cup crispy nuts chopped*
Instructions
Soaking Stage
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The night before, combine oats, water, and acid of choice in a pot.
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Cover and leave out on counter.
Cooking Stage
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The next morning, add raw milk, cinnamon, and stevia.
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Bring to a boil and then reduce heat to a simmer.
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Let cook, covered, for 5 minutes — or until thick.
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Turn off heat.
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Add coconut oil, raisins, coconut, and nuts, stirring gently to combine.
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Spoon into bowls.
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Add more raw milk (or cream!) if desired.
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Enjoy!
Recipe Notes
*Learn how to soak and dehydrate nuts for better nutrition.
Low Vitamin A variation: Choose a non-dairy soaking acid such as raw apple cider vinegar or lemon juice for the soaking step. Use almond, macadamia, or oat milk instead of dairy milk. Omit stevia, cinnamon, and shredded coconut. Make sure your coconut oil is refined, or omit entirely. Choose low Vitamin A nuts such as pecans or walnuts, and properly prepare them first.
This post was featured in 33 Nourishing Oatmeal {and N’Oatmeal} Recipes.
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I’ve been doing this, too, and it is wonderful! (Although I never though about using kombucha instead of the soured milk I typically use! And I’ve been using water instead of milk to cook the oatmeal the next day. I think I’ll try milk to see how we like it.) Also, I’ve been dissolving a teaspoon or so of Rapadura in the cooking water and throwing in some raisins, too, to make it sweet. Thanks for the extra ideas!
That sounds delicious! Thank you for sharing it…I’ve been searching for an oatmeal recipe that I’ll really love. I’m not a huge fan of hot cereal, but I’m trying. Plus, oatmeal is *so* easy. We’ll have to try this, and soon!
.-= Mindy´s last blog post… prelude to a vacation =-.
I do this too, but I dump out the water in the morning and use fresh water to cook. Do you think this is a bad idea? Been using apple cider vinegar for the acid and figured I should rinse it off before cooking but…?
.-= Michelle @ Find Your Balance´s last blog post… You. Need. Fat. =-.
Michelle – I don’t think it’s wrong to drain it off. But I don’t think you need to do it, except that it helps rinse off some of the sour taste that ACV or lemon juice leave behind. 🙂 My first ever try with soaked oatmeal was horrible because I didn’t drain it (and I’d used lemon juice). I like using the Kombucha because it doesn’t lend any sourness (that I can detect).
Wardee it sounds delish..I soak mine in rice milk and cook the next day with raisins….sooooo good!!
I am so happy to follow your sweet family thru all their grand adventures, so proud of you!! warm loving hugs from Vermont!
Oh, this is definitely one of my favorite things to eat. It never occurred to me to soak the oats in kombucha (I usually use whey) – but now that’s got me thinking of all kinds of things to try!
You know what else is good? Take the leftover cooked oatmeal (not that there’s often anything leftover) and form it into a pancake-shaped patty & fry that in pastured butter.
Thanks!
.-= Ren´s last blog post… Show Me The Whey pt. 2 =-.
Ren – Those patties sound delicious! We do usually have leftovers because I double this batch. One batch is not quite enough for all of us. Thanks for the great idea!
Wardee,
We use dates and or dried fruit/raisins when we cook the oats, and we don’t use any sweetener, those are enough. And of course sliced bananas are always good on top! This was my 1st stop to your site, it is wonderful. Thank you for sharing your knowledge.
Terri
http://www.homeschoolblogger.com/BurkhertsBrigade/
.-= Terri´s last blog post… Jonathan Update 6/27/09 =-.
Terri – Well, what took you so long? 😉 Hee, hee, I can only say that because I know you! I’m glad you stopped by and shared how you have your oatmeal!
Thanks for this post! I have been trying to figure out how to soak our oats before making oatmeal…without it becoming a big globby mess. I will have to try this! Thanks!
I’ve been soaking for years, but haven’t found anything conclusive in NT about the best type of oats to use. I worry about the freshness of rolled oats and sometimes use whole groats. We prefer the texture of steel cut, but I don’t yet have one of those handy flaker/grain cutters- my grain mill makes too fine a flour. What do you know about rolled oats; can you put my mind at ease? lol
Thanks about the Stevia, have a plant on my porch right now. Never think about sweet oatmeal, like mine plain, but that is a very good thought! Maybe add some dried fruits, too.
Is it better to soak wholegrain oats overnight before cooking?
I just leave oatmeal loaded with anything that I have (fruit, maca, cocoa, cinnamon, flax…literally anything you like) soaking in kombucha on my counter always….in a glass bowl with a lid ajar on top, and I just eat it whenever I need a snack or something easy and quick-I never cook it!! Just right out of the bowl on the counter!!
I also reconstituted some old (OLD) dried pinapple slices in kombucha on the counter and it was AMAZING!!!
If I’m understanding this right, we’re soaking the oats to remove the phytic acid, like in almonds? (In addition to it making them cook faster in the morning, which I have my timing down for getting my littles ready while the oats cook, so I’m not so worried about the timing, more about nutrition.) And if that’s why we soak them (removing “bad stuff”), wouldn’t you want to rinse the liquid that they were soaked in? I’m really new to this and have heard a lot about soaking grains overnight, I’m just trying to wrap my head around the logistics and reasons for doing it. Thanks for helping out a newbie! 🙂
I believe that it’s okay to use the same water because the soaking process unlocks/activates the phytase which then breaks down the phytic acid. So what is released into the water is no longer something that is difficult to digest.
This is a really helpful but simple article that I found on understanding how the whole process works chemically.
http://www.sustainablegrains.org/sitebuildercontent/sitebuilderfiles/phyticacidcontinued.pdf
Really silly question, but I’m just starting. Can you use the Quaker oats old fashioned oats for this or does it have to be a special type of oats?
I’m so lucky! One of my neighbor families has a small organic farm and I’ve just procured rolled oats that they grew themselves. I’m not exactly sure how they do it but they have some contraption hooked up to a bike to do the rolling.
I’m planning to try these soaked oats for this Saturday’s breakfast and can’t wait! Besides the oats from the neighbors, I’ve got (store-bought) kombucha to sour with, I’m getting goat milk from a farm about an hour away tomorrow (hope someone does cows or goats closer soon) and I bought raw, sprouted pecans from our local health food store. Oh — and our honey is raw, unfiltered and local. As much as our son and I enjoy coconut, I think we’ll leave that ingredient (in all its forms) out since hubby isn’t a fan. I hope it’s possible to convert him sometime.
I was going to ask how many servings this made but won’t have much turnaround time to get an answer. I think we’ll just try the recipe as is and be happy if there’s leftovers rather than having too little. We’d rather have a hearty portion, too.
Can’t wait! Thanks, Wardee!