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How to Soak Rolled Oats

Refined grain should be avoided.  

Wholegrain is better, but even this can be heavy on your digestion.  In a traditional diet of the healthiest cultures, wholegrains were consumed in very small amounts, and often, these were soaked and sprouted.  And bread was usually fermented such as sourdough made with a starter culture.

By soaking grains, we increase the active nutrition, and break down difficult to digest aspects such as the phytic acid.   From Nourishing Traditions by Sally Fallon...

"Soaking allows enzyme, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits"

This traditional way  of soaking oats was once very popular, and for good reason, but it has been widely forgotton! Give it a try  - the taste is even better as well as the nutrition.  Please do buy organic if you can, being a major crop, glyphosate is widely used.


Here's How To Do It

Prepare healthy oat breakfast the night before...

  • Mix 1 cup of oats with 1 cup of warm water (ideally filtered water)
  • Add 1 tablespoon of lemon juice or apple cider vinegar
  • Cover and leave overnight (dont refrigerate)
  • Drain and rinse in the morning.
  • Add some Celtic Salt, and cook in your preference of milk or water
  • Some yoghurt or cream on the top create the perfect breakfast!


Soaked oats will cook quicker than normal.  But we promise you will notice the difference when you enjoy your oats the traditional way!

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