One of the trickiest aspects of implementing the traditional method of soaked oatmeal in order to maximize nutrition, eliminate anti-nutrients, and considerably improve digestibility is getting used to the slightly sour taste.
Some of you are even going so far as to rinse the soaked oatmeal after cooking, for example, in an attempt to lessen that slightly sour taste that some find unpleasant. Unfortunately, these efforts are not working very well for those of you that have emailed me about it.
I’ve got a better idea!
In the video below, I talk to you about the single easy step required to quickly adjust your family to soaked oatmeal.
I also talk to you about the huge benefit to your backside of soaked oatmeal and tell you the story about my 3 kids and their experience eating unsoaked oatmeal versus soaked oatmeal.
If you ever doubted the need for soaked oatmeal before, after hearing this story, you may find that you change your mind!
For those of you who want to take the plunge and prepare your first batch of soaked oatmeal, check out my recipe plus video lesson on preparing overnight oats.
How you cook the oatmeal is the critical step that most people completely miss and which determines how much nourishment and benefit you will actually derive from the experience.
Preparation also determines how long the oatmeal will fill you up. Â What good is a bowl of oatmeal if you are hungry again and ready for a donut by 10 am?
Preparing your oatmeal the traditional way as practiced for centuries by ancestral societies will take a little planning on your part, but you will be greatly rewarded with a much more nourishing, digestible breakfast that will stay with you all the way to lunchtime!
Traditional peoples knew through observation that grains were very hard to digest and caused health problems over time for those who consumed them without careful preparation.
Throwing out those toxic boxed breakfast cereals that are at least twice as expensive per serving and replacing them with a simple, nutritious bowl of soaked oatmeal will also help your food budget considerably with no loss in pleasure or enjoyment particularly on chilly winter mornings!
How to Easily Adjust to the Taste of Soaked Oatmeal
In this short video, I explain how to adjust to the unique flavor of overnight oats without any loss of enjoyment.
The process simply involves soaking with water only at first and gradually moving toward the most beneficial soaking medium. The speed of transition depends completely on your unique set of taste buds.
More Information
Soaked Oatmeal Benefits Without the Soaking?
Why ALL Boxed Breakfast Cereal is Toxic
Hi Sarah, I’m living in an area where I can’t get lemons, would using lime juice be ok? Thanks! 🙂
Yes, that would be fine. It’s the acidity you really need 🙂
Sarah, is discarding water after soaking and rinsing the oats before cooking an option? If not, why?
What about neutralizing the acid with some bicarbonate?
What about soaking with almond milk?
Almond milk from the store? This is highly processed and not something that can be used for a traditional cooking purpose.
Do you soak any seeds or nuts along with the oatmeal if you are going to add them?
Do I need to rinse the oats after I soak them (like you would for beans)?
Are there any ratio’s for liquid vs. flour? I have been scrolling through all of these comments and am not finding a ratio. I have seen the 1c. oats per 2Tbs. of lemon juice/apple cider vinegar. Is that all the liquid needed to ‘soak’ ? I really want to get this right and make things easier on my digestive system. Thanks for the videos!
Awesome! Thank you for this “easing in” process! We are up to 1T of lemon juice per cup of oatmeal and the kids are loving it! Today was the first time they noticed the lemon and they enjoyed it 🙂 I am just THRILLED! I have let them know what these changes are going to mean for their bodies (3, 5, 7 & 9). I think that is one reason why they are choosing to adjust. We still have a tablespoon/c of oats to go, but we’ll get there 🙂
We’ve been adding yummy cinnamon, raw honey and butter. I am SO happy inside knowing what these little changes are going to add up to!
Thank you for making this a confidence building step for all of us!
For the soaking of oatmeal, do you recommend this for all oatmeal? For example, sometimes I make Steel Cut Oats and sometimes I make Quaker Old Fashioned. Should I soak both varieties? Thanks!
Thank you Sarah! I’ve made the plunge to soaked oatmeal (from my hand rolled oats) and right away noticed I was very full and satisfied till lunch. I started with 2 dry cups and its lasted me all week for breakfast. I am also currently sprouting some red wheat, taking GP cod liver oil, and drinking the best quality whole milk I could find in my area (not raw but its a low heat pasteurization and different method of homogenization) which I can actually tolerate. I had been drinking grocery store almond milk because I couldn’t tolerate straight milk anymore. My husband thinks I’ve gone crazy but I’m already enjoying the difference in my life! Thank you.