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As the title may have given it away, this is our first Nourishing Traditions recipe. “Breakfast Porridge” is really a fancy name for what most of us call oatmeal. NT uses the term porridge because you can use the same method for a few different grains, not just oats.
Didn’t know oatmeal was once a whole grain? Don’t worry, we’ll get there. Baby steps.
We haven’t talked about the why or the how just yet, but I chose this breakfast porridge recipe because it’s really easy to make. Since carbohydrates are such a big topic, I thought starting off with easy was good, yes?
** Note: This recipe requires soaking the grains. Be sure to read the entire recipe before starting and plan your time accordingly.
Nourishing Breakfast Porridge
- Combine oats, warm water and whey/yogurt/kefir/buttermilk in a container and cover. Leave in a warm place overnight (at least seven hours) or for up to 24 hours.
- In a medium sauce pan, bring 1 cup of additional water and salt to a boil. Add soaked oats, cover, reduce heat and simmer for 5-10 minutes, or until most of the liquid has been absorbed. Oats will thicken upon cooling.
Additional Breakfast Porridge Tips
- I’ve made this recipe using both the above method and soaking directly in the cooking pot (to save on dishes). Personally, I liked the way the above method turned out better. Soaking in the pot is worth testing out – you may like it better!
- So far we’ve used apple cider vinegar and kefir in our oatmeal and prefer the taste of kefir, despite the fact that it was homemade and has a stronger “bite” than the store-bought variety. If you’re new to soaking and not a fan of the tang of kefir, try yogurt or buttermilk first.
Nourishing Traditions suggests serving with butter or cream, and using a natural sweetener if desired. I’m certainly not opposed to butter, but we choose to sweetener our oatmeal by adding toppings that are sweet, instead of a specific sweetener all by itself. Our favorites include chopped apples, sweetened dried cranberries, sliced bananas and homemade fruit butter.
Using fruit to sweeten oatmeal increase the amount of produce (and therefore nutrients) that the kids eat, reduces their overall intake of sweeteners, and also turns breakfast into a special occasion if we do decide to add maple syrup or honey. The kids are really enjoying peanut butter and “jelly” (maple vanilla pear apple butter) oatmeal right now. The currently specialty is bananas and honey, reserved only for Sunday mornings before church.
(Another reason to use fresh or dried fruit to sweeten oatmeal is that seasonal produce typically costs less than natural sweeteners, allowing us to use the sweeteners for desserts instead.)
How do you like your breakfast porridge? Sweetened? With butter? Toppings?
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