Add warm water to gluten-free oatmeal before you go to bed, store in a wide-mouth thermos overnight and the next morning you will have an "almost instant" super-creamy, more easily digestible gluten-free breakfast cereal.
This recipe is a gluten-free adaptation of "Breakfast Porridge" which appears in Nourishing Traditions by Sally Fallon, founder of the Weston A. Price Foundation.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
- 1 cup gluten-free rolled oats
- 1 cup warm water
- 2 tablespoons lemon juice or plain gluten-free yogurt
- 1/2 teaspoon salt
- When you are ready to cook soaked oatmeal:
- 1 cup water
- 1/2 cup raisins (optional)
- 1/4 teaspoon cinnamon (optional)
Preparation:
Pour 1 cup warm water, mixed with 2 tablespoons lemon juice or plain GF yogurt in a wide-mouth 1-quart thermos. Add whole gluten-free rolled oats and stir. Put the lid on the thermos. If you don't have a thermos, place the mixture in a glass bowl, cover and let the bowl sit in a warm location overnight.
In the morning place soaked oatmeal, 1 cup water, salt and raisins (optional) in a medium saucepan. Cover and cook over low heat for about 3 minutes. Remove from heat, stir in cinnamon (optional) and let stand for about 5 minutes. Serve plain, with maple syrup, honey or your favorite sweetener.
Makes 4 servings
Find Gluten-Free Oatmeal
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
