Home » cooking » The Best Way to Eat Oats

The Best Way to Eat Oats

 

th.jpegGoldilocks knew what she was doing when she searched out the best bowl of porridge on the Bear’s table.We really should pay more attention to the Nursery Rhymes and Fairy Tales that have been around for decades. There are many lessons to learn, and they aren’t all morals. In the case of Goldilocks, she did not turn her nose up at the meal available in the cozy Bear cottage. In fact, she tried each bowl until she found one at the perfect temperature and then gobbled it all up!

Oats are a grain that have one of the highest physic acid measurements. Meaning, it is hard for our bodies to digest it unless properly prepared. Like wheat and other grains, it simply takes a pre-soaking to prepare oats for easier digestion.

Our family of 9 uses oatmeal as a main course for breakfast most days. The biggest complaint used to be that it did not last, and tummies were growling before lunch. Now that we are prepping our oats the night before however, the hunger monsters are kept at bay a little longer.

We buy our oats in bulk and keep it in a 5 gallon bucket with a gamma lid:

IMG_1859.jpg

The night before oatmeal is on the menu for breakfast, we simply fill a pot with the amount needed (about a 1/2 cup per person), enough water for them to swim and then add a large dollop of plain yogurt (about a 1/2 cup to our whole pot). This is all mixed, lidded and set on the countertop or stovetop overnight. The yogurt has those fabulous live cultures that begin breaking down the the oats for us. This process can also be done with apple-cider vinegar for those that are dairy intolerant-but it is recommended to rinse the oats before cooking them to lessen any flavor of vinegar that might linger.

When the morning comes we add more water, enough for the oats to swim again, and then heat the pot on a medium-low heat or low heat for a longer time period, until the oats are soft and the porridge is thickened. To further aid our bodies in assimilating the nutrients found in oats, we add in some animal fat-usually in the form of butter and a splash of milk. Then a variety of toppings are welcomed to the bowls as desired, such as: raisins, coconut flakes, maple syrup, honey, brown sugar, ground flax etcetera. Somedays we really mix things up and add some pureed pumpkin to the pot or apples and cinnamon before cooking. Porridge has become such a a favorite staple that when the toddler doesn’t like what’s on his dinner plate, he asks for porridge!

IMG_1860.jpg

I wanted to fill this bowl with oats for the photo prop-but the gamma lid was stuck! sigh.

It is something worth trying. Put it on rotation with eggs, yogurt and muffins, and cream of wheat, and you will never miss the boxed (or bagged) cereal.

Now for a few words on animal fats: butter and lard

IMG_1858.jpg

It was mentioned above that animal fats added to the oats help our bodies to absorb the nutrients available. This is also true with not only other grains but other foods such as sweet potatoes. The make-up of these fats are such that they grab on to the nutrients and carry them appropriately throughout our bodies. Butter, lard and fat in general have gotten a bad reputation for a long time. Most people now avoid them as much as possible…and look what has happened to our digestive systems and ability to assimilate foods-especially grains. Instead, we are using highly processed, chemically engineered substitutes that do nothing for us but trick our taste buds and brains into thinking it is food.

Two years ago we found out that I have a soy allergy. With the removal of soy from our home it has brought back in these healthy animal fats. We also use olive oil, and coconut oil-each have there purposes in the kitchen. Lard has been a big discovery. It replaced vegetable shortening in recipes and is what we use to grease pans. There was some concern at first that it would leave an “icky” taste, but that has not been the case. Granted, it is not something I would use in a frosting recipe or even cookies-butter and coconut oil do their jobs well in those areas. It actually creates a delicious crust on our bread and pizza’s and makes wonderfully tasty biscuits. A friend of ours has also reported that it makes the best tortillas, which we plan on trying soon.

We should also note that my husband I have not gained weight on this diet change-but actually lost weight!

So there you have it, truth found in the stories of our youth.

Thanks for being a friend!

Heidi

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s