Last night, I prepped for this morning's breakfast by combining 3 cups rolled oats (not quick-cooking variety), 3 cups purified/filtered water, and 6 tablespoons buttermilk (or Kombucha, kefir, or whey). By allowing it to sit overnight on your countertop a minimum of 8 hours up to 24 hours, the acidic medium neutralizes the phytic acid in the oats. Remember, from a previous post about soaking grains to make muffins, I stated that I had learned in one of my nutrition class textbooks that phytic acid can bind minerals such as calcium, iron, copper, magnesium, and especially zinc and they can be carried out through the intestinal tract without being absorbed. (Haas, E.M. Staying Healthy With Nutrition) Phytic acid, which is present in the outer layer, or bran, in whole grains is the seed's means of preservation until the conditions (moisture, warmth, time, and slight acidity) are conducive to sprouting. By providing these conditions in advance of consuming the grain, the nutrients can be more efficiently utilized by our body.
This is what my oats looked like upon rising this morning. I like to soak them in a two-quart glass measuring bowl. It comes with a cover, but you could throw a kitchen towel over top or use an elasticized bowl cover that looks like a shower cap. All that's needed in the morning is to add 3 cups milk (preferably raw) and 1 tbsp cinnamon. Bring to a boil and reduce heat to a simmer. Cook, covered, for 5 minutes or until thick. (Because the oats are soaked overnight, the cooking time is reduced.)
Spoon into bowls and serve with fruit, chopped nuts, raw sunnies, 1 1/2 tbsp ground flaxseed, and milk.
Because this recipe makes such a large amount (7 one-cup servings), it will last for several breakfasts depending upon family size. Use recycled pickle, applesauce, peanut/almond butter, or spaghetti sauce jars to store premeasured serving sizes. In the morning, it's as simple as heating in a pan with a little liquid. How about a baked version of this soaked oatmeal that tastes like rice pudding? Yum!