Soaked Oatmeal Basics :: Plus 6 Different Recipes!

One of my life goals is to show people that boxed cereal isn’t the only simple, quick breakfast option!

On Mondays I make a large pot of plain oatmeal that we use a few times per week for fast, nourishing breakfasts. I have it stored in the fridge in a large bowl with a lid. Scoop out a few cups of cooked oatmeal and add ins to a pot, warm through and breakfast is done with a side of eggs or bacon, and raw milk!

It takes just a couple minutes to get the oats in a bowl to soak overnight and then cooks up within 10 minutes the next morning. SIMPLE. The soaking not only helps the oats cook faster, but it makes them digest easier! Bonus!

And because oatmeal is on the menu 2-3 times per week here, I have come up with a variety of ways to change up the flavors to keep things fun.

Give it a try this week and let me know which flavor your family likes best!

Print Recipe

5 from 1 vote

BASIC PLAIN SOAKED OATMEAL

This is a "base" recipe that, once perfected, you can dress up with any flavor you can dream of!

Prep Time10 minutes mins

Cook Time5 minutes mins

Soak12 hours hrs

Total Time15 minutes mins

Course: Breakfast

Cuisine: American

Keyword: basic soaked oatmeal, easiest soaked oatmeal, easiest soaked oatmeal recipe

Servings: 12 servings

Author: Renee - www.raisinggenerationnourished.com

Ingredients

• 6 cups oats NOT quick oats. If you are gluten free be sure to get a brand that labels GF – like Bob’s Red Mill GF Oats
• Juice of 1 lemon for soaking
• Filtered water to cover oats plus another few cups for cooking

Instructions

• The night before you want to cook the oatmeal, combine the oats and lemon juice in a mixing bowl with enough water to cover the oats.
• Set under the light in your oven or warm spot in your kitchen over night. This soaking breaks down the phytic acid in the grain helping it digest better.
• The next morning pour the oat mixture into a large pot and add a few cups of water to cover the oats.
• Bring the oats to a bubble and simmer for about 5 minutes. If you want thicker oatmeal you can simmer longer.
• At this point you can either add your favorite mix-ins or store plain in the fridge up to a week.

So now that you have made your base oatmeal for the week, let’s give it some fun! The amount in each recipe feeds my husband, girls, and I – about 4 cups of oatmeal. All you need to do is add the ingredients into a pot and warm through! FAST!

BANANA BREAD OATMEAL

• 4 cups cooked soaked oatmeal
• 3 TB butter or coconut oil
• 2 mashed banana plus more to top if you wish
• 1 ½ TB cinnamon
• ½ tsp vanilla extract
• 2-4 TB pure maple syrup (Optional – I rarely use this with the girls – the bananas are sweet enough on their own)

• 4 cups cooked soaked oatmeal
• 3 TB butter or coconut oil
• 1 cup shredded coconut (I get this cheapest in bulk at our local health food store)
• 1 ½ cups blueberries, pureed (I use thawed blueberries from our summer picking and when we run out either frozen organic from Costco…or we wait until July picking again!)
• ½ tsp vanilla extract
• 2-4 TB raw honey (Optional – I rarely use this with the girls – the blueberries are sweet enough on their own)

• 4 cups cooked soaked oatmeal
• 3 TB butter or coconut oil
• 1 cup organic unsweetened applesauce (I use homemade from our fall apple picking and when that runs out I get it cheapest at our local grocer).
• ¾ cup organic raisins (I get mine cheapest in bulk at Costco)
• ½ tsp vanilla extract
• 2-4 TB pure maple syrup (Optional – I rarely use this with the girls – the applesauce and raisins are sweet enough on their own)

• 4 cups cooked soaked oatmeal
• ¼ cup whole organic cream or coconut cream
• 1 ½ cups strawberries, pureed (I use thawed strawberries from our summer picking and when we run out either frozen organic from Costco…or we wait until June picking again!)
• ½ tsp vanilla extract
• 2-4 TB raw honey (Optional – I rarely use this with the girls – the strawberries and raisins are sweet enough on their own)

• 4 cups cooked soaked oatmeal
• ¼ cup whole organic cream or coconut cream
• 1 cup pumpkin puree (I use thawed out from my fall freezer stash but canned organic is fine!)
• 2 tsp cinnamon
• 2 tsp ground ginger
• ½ tsp cloves
• ½ tsp nutmeg
• ¼ tsp allspice
• 2-4 TB pure maple syrup

• 4 cups cooked soaked oatmeal
• 3 TB butter or coconut oil
• ¼ cup blanched almonds or soaked/crispy almonds, pulsed in the processor
• 1 cup cherries, pureed (I use thawed cherries from our summer picking – and when we run out we wait until July picking!)
• ½ tsp almond extract
• 2-4 TB raw honey (Optional – I rarely use this with the girls – the cherries and raisins are sweet enough on their own)

This post was shared at Allergy Free Wednesdays and Real Food Wednesdays!