One of my kids favourite things for breakfast is oatmeal. Oats are a very grounding food full of fibre, vitamins, and minerals. But after reading the book, Nourishing Traditions, I learned there is a certain way that oats (and all grains and legumes) need to be prepared in order to maximize nutrient absorption.
All grains contain phytic acid, which can block absorption of certain minerals (calcium, iron,magnesium and more) and reduce digestibility of starches, proteins, and fats. That doesn’t mean you shouldn’t eat grains! But it does mean we need to take a cue from our ancestors who had specific, time tested methods for food preparation.
When you soak oats overnight in a dairy or non-dairy solution, the phytic acid is significantly reduced and digestibility and nutrient absorption is greatly improved. I promise it is super easy and it tastes so much better. I once forgot to soak our oats overnight and made oatmeal for breakfast anyway, and I couldn’t believe the difference in taste. None of us could even finish our oatmeal that morning 😦
- 1 cup of oats
- 1 cup of warm, filtered water
- 2 tbsp yogurt (Or, if you have a dairy allergy, 2 tbsp lemon juice or vinegar)
- 1/2 tsp salt
- Mix oats, water, and yogurt , cover and leave in a warm place overnight (or up to 24hrs)
- In a small pot, bring 1 cup of water and 1/2 tsp of salt to a boil
- Reduce heat, add oat mixture, cover and simmer for a few minutes
- Remove from heat and serve with cream, a natural sweetener like maple syrup, and of course a sprinkle of ceylon cinnamon!