When it comes to grains it doesn’t get more basic than oatmeal. It is a breakfast staple for so many.
But oatmeal may be one of the things causing digestive distress and vitamin and mineral deficiencies for many. This is especially true if your oatmeal comes from a packet with flavorings or if you eat granola out of a box. They don’t have any nutrients to begin with.
But even if you cook plain oats you’re likely to have problems. Ever feel gassy, bloated or really full after eating oatmeal? There’s a reason.
Oats are one of the highest phytic acid containing grains. So if you are not preparing them properly oats are really hard on your body and do more harm than good.
I learned this the hard way. I used to eat store-bought granola every single day…for years. As you can imagine I also had years of digestive problems. Now I don’t tolerate oats at all, even properly prepared.
That being said, oats are a very budget-friendly and healthy breakfast if you take the time to soak them. Honestly, oatmeal is one of the easiest breakfasts to make. You soak the oats one morning. Then the next morning they cook in five minutes!
I love that you can add so many things to a bowl of oatmeal to bump up the nutrition:
- coconut oil
- raw milk or cream
- coconut milk
- fresh fruit
- dried fruit
- flax seeds
- nut butter
You can even add probiotics and cod liver oil!
You can make a big pot of oatmeal one morning that will last all week. Then all you have to do is warm it and add new flavors. You can create all sorts of fun combinations like peanut butter banana, cinnamon raisin, strawberries and cream and chocolate chip!
My three year old loves oatmeal. It’s a special treat for him when I make it. He always claims any leftovers. My six year old, on the other hand, can’t do oatmeal. The texture is too much for her oral sensory issues. She does love granola and granola bars, though. Experiment and see what your kids think. You can adjust the liquid content to give it a different texture. Adding extra milk or water makes it more like cereal and not so thick.
Oatmeal for breakfast is great for filling bellies and giving a healthy dose of carbohydrates for energy at the start of the day. Add the nutrient dense components and pair it with some eggs or bacon and you’ve got a powerhouse breakfast. It’s even gluten free.
If you’re like me and don’t tolerate oats you can replace oats with teff, rice or quiona.
Have you been eating your oatmeal without soaking it for years? Now’s the time to get started preparing it the right way and get the most out of your oats.
- 1 cup oats (old fashioned/rolled oats)
- 1 cup warm water + 2 Tbsp. lemon juice, kefir, yogurt or whey
- 1 cup water
- 1/2 tsp. sea salt
- 2-4 Tbsp. coconut sugar, maple syrup or honey (optional)
- gelatin, cinnamon, dried fruit, fresh fruit, nuts, seeds, butter, coconut oil, yogurt, milk to taste
- Combine the oats and warm water plus lemon juice in a bowl. Cover and let sit for 24 hours (or longer).
- Put soaked oats in a medium saucepan.
- Add the water, salt and sweetener.
- Cook over medium heat about five minutes, until liquid is absorbed and oats are cooked through.
- Add optional ingredients to pot or to individual bowls.
- Store leftovers in a sealed container in the refrigerator.
- To reheat leftover oatmeal place it in a saucepan with a small amount of milk or water and heat until warm.
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