• Oat Porridge (or Gluten-Free Amaranth Porridge)

    Oat Porridge (Or Gluten-Free Amaranth Porridge–Just Cook Longer!)
    • 1 cup Rolled Oats, organic
    • 1 cup Warm Water
    • 2 Tbsp Whey, plain organic yogurt, cultured organic buttermilk, kefir, lemon juice or apple cider vinegar

    Mix all together and let sit on the counter 12-24 hours (or more!) I suggest 24 hours or more for infants and children.  Remember, this is a pre-digestion process. The longer the oats stand on the counter before cooking, the less strain on your child’s digestive system.
    When you are ready to cook the oats, bring an additional cup of water to the boil. Toss the entire oat mixture into the boiling water, and turn the temperature to low. Stir. Add a handful or more of raisins or crispy nuts at this time, as well as a pinch or two of high quality sea salt (one with lots of trace minerals, 50+). Cook 3-5 minutes, or until oats reach desired consistency.
    Again, serve with healthy fats (above). You may also wish to add a bit of organic molasses for minerals or freshly ground flax seed for Omega-3s.  Don’t overdo on the flax seed.
    Note:  Make a double batch by multiplying the quantities by two.  Store leftovers in the refrigerator. They can store up to a week or 10 days in an airtight container. (They will just become easier to digest over time.) You may easily reconstitute the oats by putting them in a pot and adding boiling water and stirring, heating through. You may also use them to make Oatcakes – a favorite in my house.
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