This recipe for soaked oats comes from
This porridge is very warming and yummy for chilly winter mornings. It pairs beautifully with a touch of Maple Syrup or a spoon full of Justamere's maple cream!
A great way to start a day with a healthy but simple breakfast! Fresh fruit in season is a nice touch as well.
It’s important to soak oatmeal prior to preparation. Doingso increases the digestibility of oats as it does and it enables the
nutrients found in the grain to be better absorbed by your body. Oats,
like all grains, contain phytic acid which can inhibit the proper
absorption of minerals link zinc and iron.
- 1 Cup Rolled Oats
- 1-2 Tbsp Raw Cider Vinegar, Whey, Yogurt, Lemon Juice or Kefir
- 1 Cup Raw Milk
- Pinch of Salt
- 2 tsp Cinnamon
- 1/4 Cup Nuts and Seeds
- 1/4 Cup Raisins
rolled oats, seeds and nuts overnight in enough water to cover – adding
lemon juice, kefir, whey, yogurt or cider vinegar to the water. I used yogurt.
- In the morning, drain oats and rinse them well.
- Add milk to a pot and bring to a boil over medium-high heat.
- Immediately turn down heat and add remaining ingredients.
- Stir often and continue to simmer until oatmeal has thickened to your liking.
- Serve with fruit in season and topped with Maple Cream!.
Maple syrup has long been poured, cooked, and chilled in kitchens and breakfast tables all across New England. Justamere Tree Farm in Worthington offers another way to enjoy this delectable treat. For nearly 20 years, J.P. Welch and his wife, Marian, have been making whipped maple created by heating maple syrup to 240 degrees, cooling it to 90 degrees, then beating it for almost 20 minutes. The result is adense, lusciously sweet cream made solely of maple syrup. Perfect as a frosting, on toast, or even stirred into a cup of hot coffee — if you don’t eat all of it straight from the jar with a spoon.