The perfect oats. Nutritionally, and otherwise.

OK, after many many bad batches of porridge (soaking in acid mediums etc etc) i have decided to exploit the temperature factor we have going for us in QLD, and the time factor by soaking my groats 12-18 hours) this should well and truly make up for the lack of low pH, needed for optimal phytase action. So reduce phytic acid, keep flavour!!

 

• grab some oats groats, soak overnight with a generous handful of rye (grind and add to soak water)
• Rinse off soak liquid and rye flour in the morning.
• Blend (i only blend so i can give it to the younger generations, i prefer the grainy texture) and cook with a fair bit of water
• Serve with whatever the heck you like! This morning we had some organic dried figs, and all spice(the kids had a splash of milk and a dob of honey too), but i find the fig is enough sweetness for me :)

 Best enjoyed with a table full of family :)