Comments on: Monday Mission: Soak Your Oatmeal

By: Kenedi - Real Food Whole Life

Kenedi - Real Food Whole Life — Sat, 04 Feb 2012 16:21:52 +0000

Jeanie,

1 Tablespoon of acid medium is usually recommended for every 1 cup of of oats/1 cup water. So, if making 6 cups of oats, you’d probably want 6 Tablespoons of the whey or lemon.

By: Kenedi - Real Food Whole Life

Kenedi - Real Food Whole Life — Sat, 04 Feb 2012 16:18:56 +0000

Catherine,

To see benefits from soaking, you need to use an acid medium. Yogurt, buttermilk, kefir, or whey if you want to use dairy. Non dairy options would be yogurt, buttermilk, kefir, and whey.

Plain milk could be added after the 12-24 hour soaking period, though, if you enjoy that with your final product.

By: Catherine

Catherine — Wed, 01 Feb 2012 14:17:35 +0000

We like to make oatmeal with milk, not water. Can I soak it in milk?

By: Jeannie

Jeannie — Wed, 01 Feb 2012 07:36:20 +0000

I stumbled across this post and have a question about quantity. If I am making oatmeal for 6-8 people would I add more whey/lemon juice to the water and oats? I don’t want to make them too sour and so i hesitate adding more than what is indicated.
Thanks so much for sharing your knowledge!

By: Living Naturally: If I can’t afford organic, where do I start? « raising vintage kids in a modern world

Tue, 17 Jan 2012 12:34:49 +0000

[...] your vegetable at dinner (this is one the kids will LOVE!), if you think about it the night before, soak your oatmeal, swap out pudding cups for cultured yogurt, start buying whole milk instead of skim (and feel good [...]

By: The Mother, The Madness, and The Mission « Feed Them Real Food

The Mother, The Madness, and The Mission « Feed Them Real Food — Mon, 12 Dec 2011 18:17:18 +0000

[...] 3. Try a soaked grain recipe once a week. (See more on soaked grains from Kitchen Stewardship) [...]

By: Katie

Katie — Sat, 22 Oct 2011 05:06:40 +0000

Andrea,
It’s a great question, but tricky.

first, with oatmeal, you can’t really drain. Most of the liquid gets absorbed. Second, when you soak a flour recipe, you can’t obviously drain. If I soak whole grains, unbroken, I do drain…but then some say that an unbroken grain won’t be affected by soaking anyway. And then there’s nutrients – some say that if you drain the water, you’re losing some of the nutrients in there…so there’s no easy solution to this one other than doing what’s possible or just throwing your hands up in the air and eating a piece of white bread. Katie

By: Katie

Katie — Thu, 20 Oct 2011 03:59:03 +0000

Lisa,
I buy store yogurt sometimes, and my homemade yogurt is most often made from store milk, so yes! you bet – use store cultured dairy. Or even make your own yogurt so you can culture it longer, if that’s important to you (gets rid of most of the lactose at 24 hours incubation).

Katie

By: Katie

Katie — Thu, 20 Oct 2011 03:53:43 +0000

Kate,
You know, I don’t know of any grain with phytase that would fit you, but some new info has come out that maybe just soaking in warm water does the trick. Go figure. Seems like nobody knows anything anymore! I soak w/o the flour quite a bit, just b/c I’m lazy. I really think oats, water and whey will do good things for your digestion. Katie

By: Lisa

Lisa — Sun, 16 Oct 2011 16:27:16 +0000

I found the non-dairy acidic option unpalatable. Unfortunately, I have absolutely no access to raw milk or cream products so ‘real’ whey, yogurt, kefir and buttermilk are not options. Just how bad do you think a store-bought buttermilk or yogurt product would be when used in such a small amount?