Properly Prepared Oatmeal

Oatmeal can be a good alternative to eggs as a breakfast in the morning, when eaten with plenty of fat like butter. There’s nothing wrong with eating oats, properly prepared, as long as your gut can handle it.

Oats are not part of the GAPS Diet but once you graduate to the well diet recommendations of the Weston A Price Foundation, this is a great breakfast for a cold morning.

I like to add raisins, butter, and a little sweetener, either honey, maple syrup, or date syrup, to my oatmeal.

Properly prepared oatmeal includes soaking it overnight. When you do this, it becomes a quick breakfast food to make in the morning.

You can be dairy free and still eat oatmeal! You can use lemon juice or vinegar in place of whey. If you can tolerate whey, this is the preferred way to consume oatmeal.

Your oats don’t need to be steel cut but you want whole oats. Steel cut or whole rolled oats are fine for this recipe but not quick oats. Quick oats are not whole; they are processed to cook more quickly and have often have preservatives on them.

This is based off the recipe in the Nourishing Traditions book by Sally Fallon.

INGREDIENTS FOR NOURISHING TRADITIONS OATMEAL:

• 4 Cups Warm Filtered Water
• 2 Cups Gluten Free, GMO Free Oats
• 1/4 cup neutralizer (Whey, Yogurt, Kefir, Buttermilk, Vinegar or Lemon Juice)

DIRECTIONS FOR NOURISHING TRADITIONS OATMEAL:

Add oats, neutralizer, warm water to a bowl.

Stir to combine.

Cover and leave on your kitchen counter overnight or for 8 to 12 hours.

Heat your oats with water in the morning when you are ready to eat. Add salt to taste based on your mineral needs.