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: 5áminutes
Cook Time: 5áminutes
Total Time: 10áminutes
- 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)
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
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