Tag Archives: oats

Raw oats soaking

Oats with sultanas soaking in a cereal bowl in fron of a mirror

 

If you find it hard to eat first thing in the morning (as I often do) try this for breakfast. Cover a cupful of oats with water (preferably overnight but an hour is better than none).

Soaking in water makes oats extra-smooth and digestible because the proteins get broken down. You will hardly notice the soaked oats slide down your gullet yet they pack a nutritional punch.

Oats are full of fibre so good for a regular system. Fibre (as the name suggests) is the steady and reliable sort which also slows down the release of sugars into your bloodstream. No drama with oats. In fact they are a mood-soother. We all need loved ones like that.

To the soaking oats, I add sultanas. The water well-plumps them up. I sprinkle cinammon for its immune-boosting properties and sweet taste.

Make all the ingredients organic or biodynamic and you will be laughing all the way to the vitamin bank.

Porridge with heart

Porridge with heart-shaped cinnamon and nuts

I love porridge so much I could marry it – it is good for me and treats me nice.

You know when grown ups say: don’t play with your food? Wrong! Playing is the best way to learn.

There is always a moment in cooking where I think: this looks a mess.

“Be quiet,” I order my inner critic. I know I must persevere regardless, adding a bit of this, a bit of that.

The thing about porridge is it is meant to look like slop.

You can add fruit, nuts and seeds for extra taste and nutrition. I like sultanas, cinnamon, pecan nuts and pomegranate (see pic).

I love raw oats too. They are my top favourite comfort snack food with soya or rice milk, and sometimes, when in a dairy mood, organic cream.

This is how I make porridge. Using a cup – or half a mug – of jumbo oats (organic of course) per person, I soak them in water overnight.

If I forget to soak them (sometimes there are other things on a girl’s mind), I use rolled oats because they cook quickly without soaking.

So you get your oats, put them in a saucepan, add water and gently bring to the boil, stirring regularly with a wooden spoon to stop them sticking to the pan.

How much water? Well, enough to cover the oats, then add about a half a cupful more and keep simmering and stirring. Eventually the oats absorb the water and by trial and error, you can make porridge as lumpy or smooth as you like. Maybe you need to add more water, maybe you need to cook it a bit more (generally takes 10-15 minutes).

I would like to be more precise but it is not in my nature. Cooking is about experimenting.

It all comes good in the end – so take heart.