Try this easy to digest creamy and wholesome oatmeal porridge for your breakfast. I promise, you will love it and make it everyday for a quick breakfast. I am letting you into my secret of why this is easy on your stomach without any acidity, which is all common when you eat oats.
We usually have a lot of fermented foods for breakfast, so oatmeal porridge is only once in a way when I don’t have bread ready. I must admit that until a few years ago, oatmeal porridge for breakfast was met with big groan from my little family. My husband, called it food for the horses and my daughter ate it only with coercion. It was a constant struggle to get them to eat the porridge, until I figured out this method. And now this easy to digest creamy oatmeal porridge for breakfast goes down without any fuss.
TIPS TO MAKE CREAMY OATMEAL PORRIDGE
- Soak the oats overnight with enough water and strain the water next day. Soaking oats overnight and then cooking the next day is my secret to get this creamy and easy to digest oatmeal porridge.
- Cook the oats next day with whole diary milk, this enhances protein content to keep you full for longer.
- Add a pinch of salt into the soaked oats and milk before cooking. Salt will enhance the taste, but add it before cooking.
- You can also use half milk and half water. A mixture of water and milk make the oatmeal porridge very creamy.
- Use a deep pot to avoid spilling over.
- Stir frequently so it doesn’t stick to the pot.
WHY DO WE NEED TO SOAK THE OATS OVERNIGHT ?
Grains can be heavy to digest due to the phytic acid which is a natural substance present in plant seeds. Phytic acid is an ant-nutrient which impairs mineral absorption and can contribute to deficiencies in iron, zinc and calcium. Therefore, soaking and fermenting is the way to go to remove phytic acid from the grains. Don’t let all this stop you from eating grains. There is a way to work around this, it is not a problem if you have a balanced diet.
Soaking is the trick which also makes the oats taste great and easy to digest. The phytic acid also created acidity in my stomach whenever I ate oats without soaking them overnight. But since I started soaking them, I don’t have this problem anymore. This nutrient rich and nourishing oats porridge is my favorite to have during my half-yearly spring and autumn Ayurveda detox program. There are a lot of health benefits you can get from eating oats and oatmeal. Now lets dive into the recipe.
INGREDIENTS FOR CREAMY OATMEAL PORRIDGE
- 1 cup of organic rolled oats
- 1 ripe banana
- a few seedless dates
- 2 cups of water and 1 cup of milk
- maple syrup as per taste
- Raspberries, blue berries (optional)
- a pinch of Himalaya pink salt
HOW TO MAKE CREAMY OATMEAL PORRIDGE
- Soak the oats overnight with enough water. Some people like to add a teaspoon of apple cider vinegar for soaking, but it is not my preference.
- Next morning drain out the water from the oats and give it a light rinse.
- Add milk and water and a pinch of salt and bring it to a boil, then add in the soaked oats.
- Chop the banana and dates into the oats halfway while cooking and stir.
- Cook shortly on medium heat and simmer on low heat for about 15 minutes. Stir frequently to avoid the oats from sticking to the pot.
5. Serve the hot creamy oatmeal porridge with a dash of maple syrup, and fresh or frozen berries as per your taste. I usually don’t add berries but on occasion do top it with berries.
CAN YOU STORE COOKED OATMEAL LONGER ?
Yes, you can store cooked porridge in an air tight container for up to 5 days in your refrigerator. Cool it and then store them. If you are pressed for time, make a large batch and portion them and store. Re-heat with a little water and milk again and add the required toppings.
Personally, I hate refrigerated food, so I only make as much as is required for each meal.
If you are making for your toddler, you can also freeze smaller portions. I am not an advocate for frozen or refrigerated food. Although, I have refrigerated cooked oatmeal a few times and the taste wasn’t altered, so go for it if it suits you.
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