Blog
My Fertility Story
Recipes
Contact Me
Raising PeanutsSoaked Oatmeal
In order to properly digest and absorb nutrients from oatmeal, it needs to be soaked along with an acidic medium to release the phytic acid it contains.
To soak; place 1 cup oats in 1 cup of warm water along with 2 tablespoons of plain yogurt, kefir, or vinegar. Let sit (covered) overnight. Rinse the oats if you’d like (not necessary but I don’t care for the sour taste of kefir in my oatmeal) and then you can either place in a pan with another 2/3 to 3/4 cup water and cook for breakfast, or toss them in the dehydrator for making granola bars. They don’t take more than a few hours normally in the dehydrator, and you can also dry them in the stove turing it to the lowest setting and turning every once in awhile. They will be kind of ‘crumbly’ after drying, just break the oats apart with your fingers.
Here’s what mine look like after drying:
Can it be any oats? Even the quick oats?
[Reply]
I believe as long as it’s not the instant kind they’d be ok. Although with the soaking it may make the texture different since the oats are thinner.
[Reply]
I was wondering how long you would dehydrate them for? I’m knew to this soaking thing and stumbled across your blog in the process of looking for stuff.
Thank you.
Kim
[Reply]
Kim – they don’t take long to dry back out. Maybe just 2-3 hours. I normally stir them around once or twice so they don’t stick together as much, but even if they do, they crumble apart easily too.
[Reply]
i tried this last week, and though it was tasty (and my toddler gobbled it too), i got really really sick. i am pregnant, but this was was worse than my normal nausea–i felt awful all day and threw up over and over. i ate the leftovers the next day, and again threw up. i haven’t tried it again (or been sick like that.)
do you leave it out on the counter to soak, or do you refrigerate overnight? maybe it was a coincidence, but my body did not seem to appreciate it at all. (i used yogurt.)
[Reply]
suzannah – how horrible to be sick like that when pregnant! And yes, you let it sit out at room temp. If your toddler didn’t get sick it makes me think that maybe it was either something else or you’re body just said no. Maybe just wait to try it again when your over your nausea. Or have the baby! who wants to risk being sick ? bleh!
[Reply]
I see you figured out the button in the sidebar! Looks great! I need to remember to grab it when I’m doing blog stuff – I need to figure out soaked granola/bars right now, thank you for this. I guess soak/dehydrate isn’t exactly rocket science!
[Reply]
donielle Reply:
December 5th, 2009 at 3:30 pm
@Katie @ Kitchen Stewardship, I cheated and had someone send me her code and I just popped my info in. I bookmarked the site for future reference though, so thanks!
I make soaked granola bars and we love them : http://www.naturallyknockedup.com/2008/09/23/granola-bars/
I just soak and dehydrate a bunch at once so it’s ready to go when I need it.
[Reply]
Two more questions – not everyone I see rinses the grain before cooking for oatmeal, and I don’t because I’m too lazy. Any particular reason why?
How do you get your “warm” water? I’ve been using room temp the past year, and now I’m noticing that it’s supposed to be more like 110 degrees or something. I wonder how much difference that makes?
And a note: the salt inhibits the soaking process, according to the Nourishing Gourmet’s posts on soaking grains. I always add any salt to recipes after soaking.
Lots to wade through on this issue!
Katie
[Reply]
donielle Reply:
December 7th, 2009 at 1:51 pm
@Katie @ Kitchen Stewardship, So should I just hire you to proof read my site.
I don’t put the salt in when soaking either, that was just from a friend and I realized later that wasn’t the ‘correct’ way to do it. 
So…..yup, salt *after* soaking. I’ve started going through my old posts since a lot of what I wrote was back when I was in my first year of changing our diet. So many things come up and so many slight changes need to be made now to my posts!
As per the rinsing. It doesn’t matter. I rinse because I don’t like the sour after taste I get sometimes. In my opinion, it’s just preference. I figure the cooking does away with any of the nutritional benefits of the yogurt/kefir/whey anyways.
I just get my warm water from the tap, never put an actual temp on it. I just use water that feels warm to the touch. While I have seen some reports saying it needs to be 110, my question has always been “how is that going to work in my house?”. Even on the hottest of days, my kitchen doesn’t get that hot! And I’m not about to spend the extra $ and keep it heated somehow. Si I just let it sit at room temp.
[Reply]
I do not have a dehydrator, could this be done in an oven? If so, what temp and for how long would you recommend? Thank you.
[Reply]
donielle Reply:
December 15th, 2009 at 2:17 pm
@Carmen, Just use the lowest temp you have and open the door every once in awhile, or bring it up to temp, turn it off, and turn the oven light on. Turn the oatmeal every hour, you’ll notice when it’s dry. Usually takes a few hours.
[Reply]
Carmen Reply:
January 3rd, 2010 at 2:04 am
@donielle,
I tried this and am not too sure about the final consistency. What will it be like? Mine didn’t crumble apart very well so I pulsed it in a food processor (I read somewhere to do that). Now it reminds me of grape nuts.
[Reply]
donielle Reply:
January 4th, 2010 at 12:10 pm
@Carmen, I’ll update my post with a picture of my dehydrated oats. I usually just crumble mine apart with my fingers, and they aren’t ‘flat’ anymore. They’re more crumbled looking and almost clumped together.
[Reply]