Do you eat oatmeal out of convenient, ready to use packets thinking this is a healthy start to the day?
Reality Check: Ripping open a package of instant oatmeal, pouring it in a mug with some water and nuking it in the microwave for a couple minutes is NOT a nourishing breakfast!
Don’t get me wrong here – oatmeal can and should be a healthy breakfast!
How you cook the oatmeal, however, is the critical step that most people completely miss and which determines how much nourishment and benefit you will actually derive from the experience.
Preparation also determines how long the oatmeal will fill you up. What good is a bowl of oatmeal if you are hungry again and ready for a donut fix by 10am?
Preparing your oatmeal the traditional way as practiced for centuries by ancestral societies will take a little planning on your part, but you will be greatly rewarded with a much more nourishing, digestible breakfast that will stay with you all the way to lunchtime!
Traditional peoples knew through observation that grains were very hard to digest and caused health problems over time for those who consumed them without careful preparation.
Throwing out those boxed breakfast cereals that are at least twice as expensive per serving and toxic to boot and replacing with a simple, nutritious bowl of porridge will also help your food budget considerably with no loss in pleasure or enjoyment particularly on chilly winter mornings!
TIP: I’ve had people email me to complain that soaking oatmeal for at least 7 hours or overnight causes the oatmeal to taste sour, but I’ve found that soaking in water plus lemon juice produces a delightful and slightly lemony porridge that is not sour at all and absolutely pops with flavor!
In this brief video, I show you exactly how I prepare my morning porridge the night before. You can also soak a big pot, cook it up the next morning and then refrigerate leftovers for a fast warm-up on the stove on subsequent mornings.
2 cups rolled organic oats
2 cups filtered water
4 TBL lemon juice, apple cider vinegar, or yogurt
1 tsp sea salt
Mix the oats, water, and lemon juice in a pot. Cover and leave on the counter (NOT in the refrigerator) for at least 7 hours or overnight. If you have trouble digesting grains, feel free to soak for as much as 24 hours.
When soaking is complete, bring 2 additional cups of filtered water to boil with the salt and add the soaked oats mixture. Cook for 5 minutes.
Traditional oatmeal is best served with liberal amounts of butter and/or cream for optimal assimilation of minerals. A natural sweetener, nuts, raisins or other fruit may be added as desired.
Sarah, The Healthy Home Economist