Dinner Table Rating
1 thumb per family member
Accessibility of ingredients, ease of preparation, and affordability
We’re an oatmeal family. I think there is some unwritten rule that once your passel of offspring meets or exceeds four, then you serve oatmeal for breakfast. It’s fast, it’s easy, it’s inexpensive. We try to dress it up occasionally with honey or fruit and some milk, just so the kiddos stay content. But really, it’s still just oatmeal.
So we tried this recipe, not really because it was different or challenging, but because it fits into our normal routine. We were pleased to know that some of the things we do anyway out of convenience (like putting the grains in the water the night before) actually have a nutritional and digestive benefit. All grains contain phytic acid. When phytic acid is untreated it combines in your intestinal tract with other minerals blocking absorption. Soaking your grains in water and acid before consuming them neutralizes the phytic acid, making it easier to digest. Soaking also makes the nutrients of the grains more available.
Breakfast Porridge (Nourishing Traditions, page 455)
- 1 cup oats, rolled or cracked
- 1 cup water, plus 2 tablespoons whey
- 1/2 teaspoon sea salt (omitted)
- 1 cup water
1. Mix oats with warm water mixture, cover and leave in a warm place for at least 7 hours and as long as 24 hours.
2. Bring an additional one cup of water to a boil with the sea salt. Add soaked oats, reduce heat, cover and simmer several minutes.
We’re not fans of salt in our oatmeal, so we chose to omit it. And we served it up with a drizzling of honey, some soaked and crisped almonds and a generous splash of goat milk. The kiddos thought it was business as usual and ate it up. I thought it was a good thing that they didn’t notice a difference and chalked up another six thumbs up.