Organic Oatmeal Recipe (with extra nutrition!)
Want to know how to make perfect oatmeal? Here’s a superfood oatmeal breakfast recipe that is quick and easy, and you can feel good about feeding it to your family. This soaked organic oatmeal recipe is loaded with nutrients and tastes like a light morning custard! (I always buy organic oatmeal to avoid pesticides.)
When Mom was sick last summer we spent a lot of time trying to find something that sounded good to her, and one thing she liked once in a while was oatmeal. I never used to like it much (except for this healthy baked oatmeal recipe, or “apple pie oatmeal”, everybody loves that!), but this stove-top version really grew on me and now I love it.
For extra nutrition and digestibility, start it the night before to “soak” with these ingredients that help to break down the phytic acid. Phytic acid binds with minerals. When cooking oats in this way your body can absorb and use all the minerals from the fresh cream (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., it only takes five minutes.
However, I sometimes forget and just start in the morning, and this is probably fine as long as you’re not eating it every day.
Superfood Organic Oatmeal Breakfast Recipe (How to Make the Perfect Oatmeal!)
Note that this is a small-ish single serving, just multiply by however many you’re feeding. (It makes about 1/2 cup of oatmeal, but with toppings that’s plenty for me.)
- 1/4 cup organic rolled oats
- 1/4 cup whole milk or cream (watch to be sure you don’t accidentally buy ultra-pasteurized, read more here about healthy milk choices)
- 1 teaspoon of whole grain flour — the phytase in the flour helps to break down the phytic acid (which is a mineral-blocking component in grains) — omit this if you’re not starting this recipe the night before.
- If you are gluten-free, I’ve learned from my super smart commenters that buckwheat flour would be a good substitution. 🙂
- 1 egg yolk, preferably from pastured hens (this provides extra nutrients and extra creaminess, too)
- Dash of sea salt
- 1 Tablespoon or so of real maple syrup or natural sweetener of choice
- More cream or whole milk depending on the consistency you like it
The night before mix together the oats, milk or cream, and flour in a small saucepan. Cover and leave it on the stove overnight (without the stove on) or in a warm-ish place. If you forget to get it going like this the night before, omit the flour when you throw the ingredients all together in the morning.
The next morning about 5 minutes before you want to eat, mix in the yolk, sea salt, and sweetener, and cook on medium heat, stirring often to keep it from burning (turn it down if needed), and adding in more milk or cream to get it the consistency you like. Cook until the oats are soft, about 3-4 minutes. (Soaked oats cook more quickly, so watch it closely.)
Add the toppings of your choice…
- Organic berries — I keep frozen organic berries on hand and just heat them up in a mug with water from our hot water tap and strain.
- Kent likes to add nut butter (weird huh?)
- Banana cut into hunks
- Organic raisins or dried cranberries are yummy
- Real cream makes everything better
- You might try raw honey instead of maple syrup
- You could also add more yogurt on top
- Crispy nuts add a nice crunch
- Mini chocolate chips make the kids happy
- What are your favorite oatmeal add-ons?
Note: this recipe was adapted from the Nourishing Traditions cookbook, which is FULL of information and traditional recipes.
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More posts to check out:
- Healthy baked oatmeal recipe, or “apple pie oatmeal”
- 10 Healthy breakfast ideas
- Stove-top macaroni & cheese recipe
- Are supplements necessary for good health?
- Raw milk safety from a farmer’s point of view