Since I’ve been using more traditional methods of preparing food (soaking being one of them), I like to plan ahead in order to make the process a little simpler. Fae and I often eat oats for breakfast, so I came up with a two day breakfast, where I prepare enough oats for two meals. The first day we eat oatmeal, the second day we eat oatcakes.
The recipe for soaking oats is in a one-to-one-to-one ratio, so it’s easy to adjust the serving size. My recipe feeds my toddler and me for two days. Here it is.
SOAKING THE OATS (do this step one day before)
1 1/2 cups old fashioned rolled oats (I use gluten-free oats)
1 1/2 cups warm filtered water
1 1/2 tbsp. either whey, yoghurt, or raw vinegar
-Warm the water on the stove top.
-Add whey, yoghurt, or raw vinegar, and stir.
-Put the oats in a bowl.
-Pour water mixture over the oats, and cover the bowl.
-Leave the bowl of oats on the counter for 12-24 hours.
OATMEAL (make this the next morning)
1 1/2 cups water
Soaked oats (from previous recipe)
Salt (I use Celtic Sea Salt for its high mineral content)
1 1/2 tbsp flax seeds *optional
-Grind flax seeds (I use my mortar and pestle).
-Add some salt to the water and bring to a boil.
-Add soaked oats and flax seeds, stir, and reduce heat to medium.
-Cook for about 5 minutes (until thick), stirring a few times, and remove from heat.
-Divide oatmeal into two even portions, and store half of it in the fridge to use the next morning.
-Garnish oatmeal with what you please, like coconut oil or butter, coconut milk or raw cream, maple syrup or honey, fresh or dried fruit, almond butter, nuts, or shredded coconut.
OATCAKES (make this the second morning)
-Take leftover oatmeal out of the fridge.
-Heat a frying pan to medium, and add butter.
-Add 3 eggs and stir until somewhat smooth.
-Pour batter into circles on the pan (just like pancakes).
-Flip after a couple of minutes, and then plate when finished.
-Melt butter on the oatcakes and eat them with maple syrup, honey, or coconut milk. They’re also great with some fresh fruit or shredded coconut added into the batter.
Enjoy your two soaked oat breakfasts!