I’ve never loved eating oatmeal for breakfast. It always just seemed like empty carbs that made me feel full and heavy. Then recently, I read about soaking oatmeal to make it more digestible. Soaking the oats, in water and yogurt overnight, breaks down the naturally occurring phytates that prevent you from being able to absorb the minerals. So, I decided to give it a try. Not only was it super easy, but it tastes delicious and I don’t get that heavy feeling afterwards. I experimented with doctoring it up a bit to make it even tastier and I found my new favorite breakfast. Simple, filling, healthy.
Jill’s Oatmeal Recipe
1 Cup Organic rolled oats (not quick cooking kind)
2 Tablespoons Organic whole milk plain yogurt (no sugar added)
2 Cups Filtered water
Organic grade B maple syrup
Splash of organic milk (cows, goats, almond, or whatever floats your boat)
Dash of cinnamon
Spoonful of organic raw almond butter
Night before you want to eat it…
Put oats, 1 cup of water and yogurt in a bowl and stir to combine ingredients. Lay a kitchen towel over the bowl and let sit overnight on your counter top (do not refrigerate as the cold temperature will slow down the fermenting process).
The next morning…
Bring 1 cup of water to a boil and add oat mixture. Stirring occasionally, cook for 5 minutes or until desired consistency is achieved.
Move to a serving bowl and stir in maple syrup to desired sweetness, a spoonful of almond butter, a splash of milk, and a dash of cinnamon. Stir and enjoy!
NOTE- You can adjust the added ingredients to get the flavor and consistency that you enjoy most. You can also get creative and add fruit and/or nuts if you like. Personally, I like to keep it pretty simple, but that’s just me!