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You are here: Home » Food Preparation » Rich Soaked Oatmeal

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Rich Soaked Oatmeal

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rich oatmeal, cooked and delicious!
the next morning, oats having soaked overnight
the night before, soaking the oats

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!

bowl of homemade soaked oatmeal with coconut, raisins, and almonds
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Rich Soaked Oatmeal {Stevia-Sweetened}

I recommend soaking the oats the night before in an acidic medium to ensure maximum benefits and assimilation of nutrients. Soaking also decreases the cooking time in the morning. Thick rolled oats take just 5 minutes to cook. If you want to save yourself even more time, add the cinnamon and stevia the night before as well.
Course Breakfast
Author Wardee Harmon

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

  1. The night before, combine oats, water, and acid of choice in a pot.
  2. Cover and leave out on counter.

Cooking Stage

  1. The next morning, add raw milk, cinnamon, and stevia.
  2. Bring to a boil and then reduce heat to a simmer.
  3. Let cook, covered, for 5 minutes — or until thick.
  4. Turn off heat.
  5. Add coconut oil, raisins, coconut, and nuts, stirring gently to combine.
  6. Spoon into bowls.
  7. Add more raw milk (or cream!) if desired.
  8. 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.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Allergy Friendly Breakfast Breakfast (Gluten-Free) Food Preparation Low Vitamin A Recipes Recipes

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Sonya Hemmings says

    July 1, 2009 at 1:08 pm

    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!

    Reply
  2. Mindy says

    July 1, 2009 at 2:39 pm

    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 =-.

    Reply
  3. Michelle says

    July 1, 2009 at 4:10 pm

    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. =-.

    Reply
    • Wardee says

      July 1, 2009 at 4:17 pm

      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).

      Reply
  4. Mona-Peacewing says

    July 2, 2009 at 4:58 pm

    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!

    Reply
  5. Ren says

    July 2, 2009 at 5:57 pm

    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 =-.

    Reply
    • Wardee says

      July 2, 2009 at 6:05 pm

      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!

      Reply
  6. Terri says

    July 8, 2009 at 1:36 am

    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 =-.

    Reply
    • Wardee says

      July 8, 2009 at 10:43 am

      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!

      Reply
  7. Amy Jo McMorrow says

    October 4, 2010 at 10:27 pm

    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!

    Reply
  8. Kirsten says

    March 9, 2011 at 7:57 pm

    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

    Reply
  9. susan says

    October 3, 2011 at 6:40 pm

    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.

    Reply
  10. Samantha Matete says

    October 3, 2013 at 3:18 pm

    Is it better to soak wholegrain oats overnight before cooking?

    Reply
  11. Angela Klingbeil says

    May 23, 2014 at 8:26 pm

    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!!!

    Reply
  12. Tara says

    January 16, 2015 at 5:12 pm

    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! 🙂

    Reply
    • Jenny says

      January 24, 2015 at 7:52 pm

      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.

      Reply
      • Jenny says

        January 24, 2015 at 7:57 pm

        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

        Reply
  13. Paula says

    November 2, 2015 at 3:17 pm

    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?

    Reply
  14. Flo says

    April 7, 2016 at 9:46 pm

    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!

    Reply

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