Soaked oatmeal - 2 ways
I’ve had several requests for my recipe for steel-cut oatmeal and am happy to share it with you today. I’ve been making oatmeal once a week based on this recipe from the NYTimes and I’ve blogged about it here before. But a couple of months ago I ran across an article on soaking oatmeal to improve the nutrition of your whole grains. We’ve been doing it ever since and have found it easier to digest too. Here’s what I do each week to make sugar-free and gluten-free oatmeal for my family.
Basic soaked oatmeal
Take 3 cups of steel cut oats (I buy them in bulk) and put them in a large saucepan with 6 cups of hot water. Add a splash of cider vinegar or the juice of 1/2 a lemon and 2T all purpose or buckwheat flour (gluten-free) and let soak for 8-24 hours.
When you are ready to cook the oatmeal, add 6 cups of milk, 1 vanilla bean, 2-3 cinnamon sticks, and two handfuls of dried fruit (pineapple is my favorite). Bring to a boil and then turn down the heat and simmer for 20 minutes, stirring occasionally. The key is to cook this low and slow – it can burn (especially if you add sugar). Store in the fridge and warm up one portion each morning for the week. Makes 12 servings.
Variation: Sweet potato pie oatmeal
After soaking the oats overnight, substitute 1 cup of milk for 1 15 oz. can of sweet potato (or pumpkin) puree. Add vanilla, cinnamon, nutmeg, and a little bit of cloves and allspice. Dried raisins or craisins or dates are recommended to sweeten it up. Proceed to cook as directed above. You can also sweeten with brown sugar or agave if desired. Enjoy!