- 1/2 cup rolled oats
- 2 cup warm filtered water
- 1 tablespoon whey or lemon juice
- 1/4 teaspoon sea salt
- 1/2 cup filtered water
- 1/2 cup blueberries, fresh or frozen (optional)
- Some nuts or seeds to complete the protein. Choose from slivered almonds or other chopped nuts, dried coconut, sunflower or pumpkin seeds, ground flaxseed, or Sandra Cabot’s LSA mixture (see below). LSA and ground flaxseed can be stored in the freezer. If you have porridge often, vary your nuts from day to day.
- Some fat, for fat soluble vitamins and to make it tasty! Cream or butter are best, but if you are dairy intolerant, try coconut cream, or small amounts of flaxseed oil, homemade nut milk or macadamia or walnut oil.
- If you are healthy, you can add small amounts of a natural sweetener like sucanat, date sugar, maple syrup, maple sugar or raw honey. If you on a remedial diet of some kind, the blueberries are as sweet as you can go.
Mix oats with warm water mixture, cover and leave in a warm place for at least 7 hours and as long as 24 hours.
In the morning, bring an additional 1/2 cup of water to a boil with sea salt. Add soaked oats, reduce heat and simmer 5 minutes, or until thick and creamy. When it’s nearly ready, stir in the blueberries if they’re frozen. When it’s ready, remove from heat, stir in blueberries if they’re fresh, and your choice of nuts or seeds and let stand for a few minutes. Serve with cream (or alternatives) and sweetener. If you’re using butter, stir it through before standing.
Gluten free variation
If you are gluten intolerant, the same basic recipe can be used to make gluten free porridges:
- Quinoa (the best taste and texture)
- Buckwheat (second best)
- Amaranth (not as satisfying but OK)
These grains need different amounts of water and cooking times, see instructions in Lesson 9