The Nourishing Home has a great post on soaking gluten-free oatmeal and a great breakfast option, or anytime meal!
(link at the bottom)
Soaked Oatmeal (Gluten-Free)
Step One: Soaking
Step Two: Cooking
- 1 1/4 cup plain almond milk (or raw whole milk)
- 1/3 cup your favorite dried fruit (raisins, cranberries, cherries, blueberries or a combo)
- 1/4 tsp ground cinnamon
- Pure organic maple syrup to taste (about 1 1/2 to 2 tbsp)
Step One: Soaking Instructions
- Place above ingredients into a ceramic (or glass) mixing bowl or jar. Add enough warm filtered water to completely cover the mixture by 1-2 inches. Mix well to combine.
- Cover the bowl and place it in a warm area of your kitchen for 12-24 hours.
Step Two: Cooking Instructions
- Once soaking time is completed, drain oat mixture in a fine-mesh strainer and gently rinse.
- Add drained oat mixture to a small saucepan. Add milk and bring to a gentle boil over medium-high heat. Immediately turn down heat and add dried fruit and cinnamon. Stir frequently and continue to simmer another couple of minutes or so, until oatmeal is cooked to desired consistency.
- Sweeten with maple syrup to taste. Ladle into individual serving bowls and top with a splash of milk.
*If you’re gluten-free and can tolerate oats, I recommend using certified GF Rolled Oats and combining them with ground buckwheat groats for your soak. Buckwheat is actually a fruit, not a grain, and is completely gluten-free. It’s often sold as buckwheat “cereal” (because it’s slightly ground).
If you are not gluten-free, you can substitute the buckwheat groats with rolled rye flakes, rye flour or spelt flour for your soak.
Alternate Serving Option: Follow above recipe, except do not include dried fruit, cinnamon and maple syrup. Instead, sweeten to taste using raw honey. Then, ladle cooked oatmeal into a bowl and top with a dollop of plain whole milk yogurt and fresh seasonal berries.
Visit The Nourishing Home’s original post for more detail!