You are currently browsing the tag archive for the ‘soaked oats’ tag.

The perils of porridge… leftover porridge!

What to do with pre-soaked oats that no one wants the next day for breakfast?

I thought about feeding it to our daily ducks, but then i thought about muesli bars and i just had to try to make some.

I actually didn’t use a recipe for these and i encourage you to do the same! Branch out, take a risk, be bold, be brave… make muesli bars!

These can be made completely RAW if you so wish.

My recipe used a dehydrator to “cook” these but i used cooked porridge as the base so they aren’t entirely raw. If you want to make them totally raw just use pre-soaked oats as your base – it will yield the same results.

Muesli Bars & Muesli Bites!

Muesli Bars & Muesli Bites!


Muesli Bars

Approximately 1 cup of left over porridge  (your porridge can be oats/spelt/flaked quinoa or rice!)

~or half a cup each of oats (or an alternative) and warm water – soaked 12-24hrs, with or without whey or another acid~

Now using a small hand (or your child’s hand) drop in small handfuls of the following:

Cashew pieces, pepitas, sunflower seeds, sesame seeds, linseeds, coconut flakes, raisins – or use any combo of seeds/nuts/fruits that you have.

Add 2 tablespoons each of Raw Honey & Organic Peanut Butter and a teaspoon of Cinnamon.

Mix it all together. The mixture should stick together and have the ingredients well combined.

I lined a small shallow tin with baking paper and spread my mix out evenly and flat, then popped in the fridge to set for an hour or so. Remove from tin and using a large sharp knife, dipped in water, slice your bars and load on to your dehydrator trays. Alternatively, you can bake at a low oven temp until they are crispy and ready to eat!

I dehydrated mine on a medium setting for up to 18hrs and they were deliciously crispy. The bites were only dehydrated for half that time!

If you’re worried about if they’re done – taste one! If its too soft, cook it more.

Please feel free to play around with this recipe and let me know how you go… i would LOVE to see YOUR results!!

It’s Autumn, the leaves are falling, the air is beginning to get chilly in the morning (kind of!) and my son asked me for porridge again.

He actually loves porridge, which is wonderful… except that i have never really loved porridge and he insists that we must eat it together. Yes, yes, it’s lovely that he wants to share this with me, it’s beautiful in fact… but to be honest, i make it through about half a small bowl and start to gag a little and now that the little Miss is almost 2 and asserting herself in the food department i have to duck if she doesn’t like it… and listen to complaints of “no like it poddidge” and so on and so forth…

Porridge, in my memories is just stodge with too much sugar on top to make it palatable. Yes its lovely smothered in whole milk and lashings of golden syrup, but honestly i could just enjoy the milk & syrup and be done with it. I don’t digest it well, it sits in my stomach for so long that it gets bored and i don’t like that.

In light of my recent adventures in lacto-fermenting and soaking grains i thought i should give it another try.¬† So i did, and now i think i can honestly say that i might just start loving porridge… i won’t overdo it, but maybe a few times a week i can absolutely love porridge!

The process of overnight soaking with water and a little whey really lightens the load of the oats and the addition of just little bit of butter and maple (or raw honey) is just divine!! The porridge is smooth, tasty and leaves the most luxurious mouth-feel, it’s almost indescribable… all from a little overnight soak. Not to mention how incredibly fast it is. Honestly, 2 minutes to get the oats soaking and then 5 minutes in the morning – that’s fast food folks, right there!

It got the absolute tick of approval from Miss Almost 2 and Mr 4.5… although one wanted more butter and one wanted less butter and syrup… personal porridge preferences are so darn important, and i don’t deny them the freedom of choice at individualising their breakfasts. Miss Almost 2 loves her butter so she got lots, and Mr 4.5 prefers the plain taste so he got just a smidge of butter and a dash of syrup and his personal “additive” of choice, cinnamon!

The options are limitless, but Sally Fallon (Author of Nourishing Traditions) does recommend the addition of butter to assist in the absorption of vitamins and minerals… and a pinch of good quality salt goes a long way as well.

I also found that the recipe of 1 cup of oats (once soaked) was enough to serve myself, my husband and 2 small children – whereas last year, if i wanted to feed us all i cooked at least 1.5cups – much more economical to soak!

Extra butter for Miss Almost 2... and just a dash of organic maple!

Extra butter for Miss Almost 2… and just a dash of organic maple!


Breakfast Porridge – Inspired by Nourishing Traditions (pg 455)

1 cup oats

1 cup warm water

2 Tblspns Whey

Combine these ingredients in a bowl. Cover and leave overnight (or up to 24hrs)

In the morning:

Place 1 cup water and a pinch of salt into a saucepan and bring to the boil.

Add soaked oats and reduce the heat to low stirring for 3-5 minutes. They are ready when they reach the consistency you desire.

Serve hot with your choice of milk, cream, butter, a pinch of salt, a slurp of syrup, honey, cinnamon, nuts and/or fruit.













Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 17 other followers

%d bloggers like this: