Living Oats Porridge
dairy free, nut free
Once soaked oats are quick to cook up in minutes on the stove. If you are sensitive to gluten often times once soaked or fermented (which would happen after a couple days of soaking) they are much better tolerated and in fact, instead of potentially causing damage to your intestinal tract they can do quite the opposite when consumed in this form. The addition of adding in a probiotic powder is not only that you’re getting your daily dose of probiotics but they also greatly help with digesting the food you’re eating. Soaking oats creates a much creamier version then you are used to, I enjoy them topped with some soaked raw seeds, cinnamon and a splash of coconut milk or try with any toppings of your liking.
Recipe by. Susanna Deering, RHN
What you will need: mason jar, small saucepan, spoons and bowls
Adapted from Nourishing Traditions
- 1 cup rolled oats
- 1 tbsp fresh lemon juice
- 1 cup filtered warm water (for soaking the oats)
- ¼ tsp himalayan salt
- 1 cup filtered water (for cooking the oats)
- 2 – 3 tbsp raw sunflower or pumpkin seeds (soaked for at least 30 minutes)
- 2 tbsp coconut sugar, or to desired sweetness
- ½ tsp cinnamon
- ⅓ cup coconut milk, or milk of choice if desired
- 1 g (1 scoop)HMF probiotic powder (per serving)
- In a mason jar, add the rolled oats, warm water and lemon juice. Cover and place in a warm spot for a minimum of 7 hours or up to 24 hours.
- When ready to cook, bring 1 cup of filtered water with salt to a boil.
- Lower heat and add in the oats, stir and let sit for about 5 minutes.
- Remove from heat and let sit for another few minutes until all the water is absorbed.
- Add in 1 scoop of probiotic powder to each bowl once removed from heat and stir.
- You can add the toppings right in the pot or in individual bowls.
- Serve warm and enjoy!