Breakfast Organic Oatmeal Recipe — Soaked for More Nutrition

Breakfast Oatmeal Recipe

Breakfast Oatmeal Recipe (with extra nutrition!)

I don’t even like oatmeal, and neither does our daughter, but we both love this breakfast oatmeal recipe – it’s an easy, fast, nutritious breakfast.

This simple breakfast oatmeal recipe is even more nutritious than regular oatmeal because it is “soaked” overnight with ingredients that help to break down the phytic acid.  (Phytic acid binds with minerals in your body and therefore makes them unavailable.)  When cooking oats in this way your body can absorb and use all the minerals from the fresh cream you add to the top in the morning (remember dairy fat is good for you and helps you lose weight!), or from the big glass of healthy milk, preferably raw milk, that you drink with it.

apple-pie-oatmeal(Have you also seen this easy make-ahead Baked Oatmeal recipe?  That one is a huge hit around here, too!)

Breakfast Oatmeal Recipe:

The night before, mix these ingredients together in a small saucepan (it only takes about 2 minutes):

Cover and leave it on the counter-top overnight.  (See comment #21 below about the length of time to soak the oats.)

In the morning, turn on your stove and heat the oatmeal to the desired temperature, and that’s it!

Small variation: if you have a hot water tap like we do (which I love!), only use a total of about 1 c. of water the night before and mix it all in a bowl instead of a saucepan. In the morning scoop out what you want into a mug, add some hot water to heat it up (however much you want for the right temp and consistency), and you’ll have a fast, simple, nutritious breakfast!


nourishing traditionsNote: this recipe was adapted from the Nourishing Traditions cookbook, which is FULL of information and traditional recipes.




  1. holly says

    I am looking forward to trying this! I was making oatmeal in the crockpot the night before and finally gave up because it was like paste! when I was doing that I was adding dried fruit which was yummy!

  2. Michigan Mom2three says

    Yes, my crockpot oatmeal came out like paste too.

    Kelly, I have taken to stirring in a tablespoon of extra virgin coconut oil into my oatmeal, and a handful of my dried cherries (I’m a drying maniac when cherry picking starts around here! They are so expensive to buy, but to pick, they’re around $1 a pound and I dry them myself in my dehydrator to enjoy all year long.) I really like the coconut flavor, and my oatmeal is not “oily” at all. It’s similar to putting in butter. It also helps me to increase my intake of that wonderful coconut oil.


  3. Kelly says

    Great idea – it even sounds good to me, and I’m not much of a coconut fan, but I wish I was! I’m starting to like it in more and more things, though.

  4. Bamboo says


    I’ve been using this for a few months now and the kids love it. I don’t have a hot water tap, but I do have a tea kettle :). I boil water in the kettle and leave it simmering so that as each person is ready to eat the oatmeal is still fresh and warm.

    I’ve found that your recipe is just enough to feed 4 for breakfast (I eat eggs).


  5. Kelly the Kitchen Kop says

    Thanks, Beth, that’s good to know. I’m not good about remembering to write down servings sizes.

    Glad you like the recipe!


  6. says

    Hi Kelly! I’m going to try your oatmeal recipe (minus the honey or maple syrup) – love how it can be prepared the night before and just heated up in the morning. I’ve been adding flaxseeds to my oatmeal for over a year now. They are still in the seed form, not ground. I try to make sure I chew a lot. Any opinion on seed vs. ground?

  7. Kelly says

    Elizabeth, I have never used flax seeds at all, I’ve always gotten my omega 3’s from cod liver oil, grass-fed beef, etc. So I’m not much help.

    May’s comment brought to mind the Nourishing Traditions cookbook, though, maybe there would be more info there.


  8. JK says

    Hi Kelly

    Is rolled oats OK?
    Why do we need to add hot/warm water? The Birscher-Muesli seem to use cool water. What is the function of adding the hot/warm water?


  9. Kelly says

    Hi JK, Yes, I think rolled oats are OK, but to be honest, I haven’t figured out the differences between oats yet, so I don’t know for sure. Maybe someone else will jump in on that.

    In order for the phytic acid to be broken down, the mixture needs to be warm, so the warm water is just to give a jump on that – if your house is quite warm, it probably doesn’t matter.

  10. JK says

    Hi Kelly
    I soaked 1 cup of rolled oats for 24 hours with 1 tablespoon of lemon juice.
    What struck me was that after 24 hours, the soaked oats emitted a terrible smell (like that of vomit). Is this normal?
    Anyways, I rinsed the oats with water and added one cup of boiling water to it. Thereafter, I boiled it for 5 minutes.
    I must say, I like the texture of the boiled oats and it seemed to digest better.
    1) Did I do the right thing with the oats?
    2) I soaked dried raisins and figs separately for 8 hours. Is it necessary to soak these?

  11. Kelly says

    JK, you probably were just smelling the acid from the lemon juice (similar to stomach acid). Nope, you don’t need to soak the raisins and figs…not as far as I know anyway. :)

  12. Vera says

    Can ground oatmeal be used? I currently have Organic Scottish oats, which basically are ground, not rolled oats, on hand and I wonder if they would suffice?

  13. says

    I have been cooking with Nourishing Traditions for about 4 years now.
    It is so hard to transition in the beginning. what?? I have to cook on my stove? Plus, I was already weakened and tired from years of the so-called “healthy diet.” Over time I have come up with all sorts of shortcuts to try to make old world meets modern technology.
    Here is my tip for soaking oatmeal.
    I bought a fancy rice cooker a few years ago. The fuzzy logic kind that has a porridge cycle. I put all the ingredients in before I go to bed and set the timer to be ready at the time I am getting up. It is perfectly soaked and cooked and ready to eat. It’s the next best thing to having someone bring you breakfast in bed.

    Louise – CuremyFatigue

  14. says

    I should add the only ingredients that go in the rice cooker bowl are water, oats (either Mccann’s or scots) and 2 tablespoons whey. I add maple syrup, butter, cream, salt, and cinnamon after it’s cooked. It is also nice to add kefir or yogurt too. Oh! and lots of grated coconut. My favorite thing to eat. It also makes it all taste like candy by that time.

    Note to Elizabeth on Flax Seeds
    You should ony eat flax ground or you won’t digest them. But cod liver oil is still better if you can’t make the DHA. See my fat page to understand the conversion of fatty acids. I side with more cod liver oil because my digestion is still on the mend.

    Louise – CuremyFatigue

  15. says

    Thanks, Kelly, and I say ditto to yours!

    I think it’s great that so many of us are following Nourishing Traditions. The more the merrier! and the more tips and ideas to make it easier so we actually eat better quality food for our families health.

    I also put up a page for oatmeal finally. It has the recipe and which rice-cookers work the best. That Sanyo looks very enticing. It has a slow-cooker cycle besides all the other options. I have the Tiger so I won’t be buying another one right now:)
    Here is the link to the oatmeal recipe

  16. Rebecca K says

    Does anybody know the difference between steel-cut oats and regular rolled oats? I’m working on doing some stocking up and was wondering if you could help me with that,



  17. KitchenKop says

    Hi Rebecca, here’s what I found:

    Whichever one you use, just soak the heck out of them first to break down the phytic acid. I’ve heard 24 hours is best for oats, and I should probably add that note to the recipe, but that may make them taste a bit more sour. Overnight is definitely better than not soaking at all, though.

    Anyone else have thoughts on this?


    • KitchenKop says

      Do you mean for the time it needs to set? I’d think that would get too hot. You just need a warm area, but not too warm or it will all cook, and I think a low setting on a slow cooker would still be too hot.


  18. says

    Oh so good to see this; I’ve been advocating ‘old fashioned’ soaked rolled oats for ages, but everyone ‘hasn’t got time’ – how long do they think it takes to put a couple of cups of natural rolled oats in a saucepan and cover them with water? The taste of ‘real’ rolled oat porridge is wonderful; it can never be equalled by the processed, pre-cooked, ground, flavoured, preserved imitations that purport to be ‘healthy’.

  19. Sue Edgerly says

    Hi, Kel,
    You mentioned in the baked oatmeal recipe that we needed to add some whole wheat flour to that one for soaking for some reason. Does that apply to this one as well?
    Blessings and thanks,
    Sue E.

  20. Sue Edgerly says

    PS…..To Jill above.
    I have never done oatmeal overnight, but I know it can be done. Why not soak them throughout the day before, and then turn on the crock pot for the overnight cooking? Comments anyone?
    Sue E.

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