May 28, 2011

Soaked and Baked Oatmeal

This is a great recipe for weekends, especially if you have a busy morning ahead. I have been soaking whole grains for a couple years now. I learned this important, often overlooked/unknown step in grain preparation as a nutrition counselor. 

First...why soak whole grains? A quick explanation:

Whole grains are composed of a germ (inner layer) and bran (outer layer). Phytic acid is a naturally occurring organic acid in the outer layer, the bran. When grains with untreated phytic acid enters the intestines, the phytic acid mixes with calcium, magnesium, copper, iron and zinc. The chemical reaction that takes place prevents these important minerals from being absorbed and utilized by the body. However, soaking whole grains will eliminate the consequences of phytic acid by producing beneficial enzymes and raising the amount of nutrients present in the grains.

Soaked and Baked Oatmeal

Prepare the following in an 8x8 pan the night before:

2 Cups of steel cut or rolled oats, 1 Cup organic vanilla yogurt, and 1/2 Cup of water

Mix it all together well

 Now let the soaking begin by covering the pan and saying goodnight to your oats. Let it sit on the counter overnight.
The next morning mix the following together in a bowl:
2 eggs
1/2 cup raw cane sugar
1/3 cup oil
1 tsp pure vanilla extract
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
1/2 cup milk (I used almond milk)

Add this to the soaked oats mixture, mix well, and bake for 40 minutes at 350 degrees.

Enjoy as it is, or add fresh fruit, nuts, jam, apple sauce, etc. Try to get a share for yourself before the rest of the family devours it!