The traditional method for preparing overnight oats and cooking oatmeal the next morning that results in a bowl of porridge that is very digestible, filling and nourishing compared to modern convenience methods.
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.
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.
Traditional oatmeal is best served with butter and/or cream for optimal assimilation of minerals. A natural sweetener, nuts, raisins or other fruit may be added as desired.
If you are just starting to soak oatmeal for breakfast, feel free to just soak with water at first and gradually build up to the 4 tablespoons of recommended acidic medium (I prefer lemon juice).