A classic recipe for overnight oatmeal enhanced with pumpkin puree and spices. The result is a bowl of pumpkin porridge far more flavorful than commercial versions.
Mix the oats, 2 cups of 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 long as 24 hours. Alternatively, use sprouted oats with no soaking required.
When soaking is complete, add 1/2-1 cup additional filtered water to the pot. Bring to a boil with the salt. Cook oatmeal thoroughly for 5 minutes. You do not need to rinse the oats before cooking.
Once the oatmeal is fully cooked, remove the pot from the stove and blend in the butter, pumpkin puree, and pumpkin spice blend. Use a stainless steel hand-held blender for best results.
Serve immediately with whole sweetener of choice.
Store bought or homemade apple cider vinegar, yogurt, or kefir may be substituted for the lemon juice. However, they result in a much more sour bowl of oatmeal. So, I suggest sticking with lemon juice.
If you are just starting to soak oatmeal for breakfast, feel free to just soak with water at first. This allows you to slowly adjust to the taste. Gradually build up to the 1-2 tablespoons of acidic medium (I prefer lemon juice).
Use the full teaspoon of pumpkin spice blend if you want your pumpkin porridge to be extremely flavorful. Use 1/2 tsp if you want it only mildly flavorful.