Okay -- another confession -- this morning I had oatmeal. I know, I know. My other "not-Primal" digression. Oats are the only grain I eat now (except for a little rice at a Lenten Potluck). I figure once in a while oatmeal won't hurt, and I only eat it soaked. Here is how:
I got this idea from Sally Fallon's book Nourishing Traditions. You start this the night before. Put your oatmeal into a saucepan (or the top of a double boiler). Also, I just read that if possible, add a tablespoon or two of rolled rye flakes per cup as part of your measurement of oatmeal. It will help with the production of phytase to eliminate phytic acid. (See How to Soak Grains for Optimal Nutrition - The Nourishing Home. For each cup of oats add 1 cup of water and according to Sally Fallon add EITHER 2 tablespoons buttermilk, OR whey, OR yogurt, OR kefir, OR vinegar (I use raw vinegar), OR fresh lemon juice.
I use the vinegar option, but I think 2 tablespoons per cup of oats is way too much, and too sour. When you think of it, to create a sour milk that is equivalent to buttermilk, you add 1 tablespoon vinegar to a cup of milk. So, if you can use 2 tablespoons buttermilk for soaking your oatmeal, I think 1 TEASPOON of vinegar to use in soaking the oats is quite enough for 1 cup of oats -- if you follow my logic.
So -- to recap here is my oatmeal recipe for 2 servings:
In the evening put 2 tablespoons rolled rye in a 1 cup measure and fill the cup with oatmeal
Dump the oatmeal into a saucepan or double boiler.
Add 1 cup water and 1 teaspoon raw vinegar.
Let stand at room temperature over night.
Next morning add:
1 cup water
1/2 teaspoon salt
Bring to a boil, stirring constantly. Then EITHER turn down to a simmer, stirring occasionally until done, about 5 minutes or so, OR using a double boiler, put the oatmeal pot over the simmering-water pot. It will be ready shortly and stay ready for a while.
I add cinnamon, walnuts, and raisins to my serving (DH prefers plain oatmeal). And I serve it with my cereal milk combination because I think coconut milk is too thick.
Mix approximately half coconut milk and half unsweetened, unflavored almond milk. Add a small amount of maple syrup to taste and a few drops of vanilla.
Another recipe using soaked oatmeal is my Lenten Oat-Nut waffles (see post # 26).