Re: Made Soaked Oatmeal, 1st Time!! Crunchy? Help!

[Guest guest]

you know what I do...I make a big batch, and when it comes time to

cook, I add a little more water than the recipe calls for (I also

smetimes add raisins and even more water). then i add extra cooking

time (on low). then i leave it to cool in the pot, covered, then put

it in the fridge for storage. every morning i steam up a batch for

eating, and the texture is REALLY nice after you add your cream,

butter, whatever. not " chewey " like the first day.

HTH,

Tamara in NJ

[Guest guest]

I keep mine for 5 days in the fridge. I add extra water and cook for a longer

time. I also

freeze individual portions.

>

> > you know what I do...I make a big batch, and when it comes time to

> > cook, I add a little more water than the recipe calls for (I also

> > smetimes add raisins and even more water). then i add extra cooking

> > time (on low). then i leave it to cool in the pot, covered, then put

> > it in the fridge for storage. every morning i steam up a batch for

> > eating, and the texture is REALLY nice after you add your cream,

> > butter, whatever. not " chewey " like the first day.

>

[Guest guest]

I'm not sure! I've kept it as long as 4-5 days, but that's not because

it went bad; it's because I ate it all!!

I read in the NT book that it was an old tradition to soak the oats,

cook them, then pour them into wooden drawers where they fermented for

a second time. I tried a version of this and it made a nice snack, but

it molded before I could finish it.

Freezing it sounds like a terrific idea also! I'll have to try that!

-Tamara in NJ

[Guest guest]

Hi! I'm new to this forum, posting for the 1st time, although a long

time follower of NT. I heard about this forum years ago from Chris

Cogswell at Radiant Life, but for some reason never joined in until now.

We don't cook our oatmeal. We simply soak the oat flakes at room

temperature overnight, adding a little whey or lemon juice to the mix

(as a preservative). Then we add some yogurt, flax seed, fruit, nuts,

coconut, basically following a variation of the NT Meusli recipe,

without the cooking step. When breakfast is done, we put up another

batch of soaked oats for the next day.

If anyone knows why soaked oats have to be cooked, please let me know.

We've been doing this for years without any adverse effects. One more

thing: we flake our own oats, having read somewhere that commercially

oat flakes are steamed in the flaking process, which would destroy

enzymes and negate one of the benefits of soaking (effectively

sprouting the oats, to release nutrients). Of course, cooking oats

would have the same effect, destroying any heat sensitive nutrients.

This works for our family, but raw soaked oat flakes may not be for

everyone.... just a suggestion. I believe you can do the same with

steel cut oat groats, although I've never tried.

>

> Good morning!

>

> I am soooooooooooooo excited! For the first time, I made " soaked

oatmeal " for breakfast this morning. Last night, while my husband was

cooking our very-NT sausages, I did the oatmail.

>

> Here's my problem. I have steel cut oats. I followed Sally's

directions...and the oats were... " crunchy " . I think CHEWY would have

been a better term. I don't have any rolled oats. Is there anyway to

use Steel Cut Oats and NOT have them be so crunchy/chewy?

>

> Thanks!

>

> Mrs Bernstein (Avery)

>

>

>

>

________________________________________________________________________________\

____

> Never miss a thing. Make your home page.

> http://www./r/hs

>

>

[Guest guest]

when Sally gave a talk here 3 years ago, someone in the audience asked about

eating raw

soaked oats. she said that they still needed to be cooked. I think it had to do

with them

being more digestible cooked. you could email her and ask.

> >

> > Good morning!

> >

> > I am soooooooooooooo excited! For the first time, I made " soaked

> oatmeal " for breakfast this morning. Last night, while my husband was

> cooking our very-NT sausages, I did the oatmail.

> >

> > Here's my problem. I have steel cut oats. I followed Sally's

> directions...and the oats were... " crunchy " . I think CHEWY would have

> been a better term. I don't have any rolled oats. Is there anyway to

> use Steel Cut Oats and NOT have them be so crunchy/chewy?

> >

> > Thanks!

> >

> > Mrs Bernstein (Avery)

> >

> >

> >

> >

>

________________________________________________________________________________\

____

> > Never miss a thing. Make your home page.

> > http://www./r/hs

> >

> >

[Guest guest]

Thanks. Asking Sally is a great suggestion, although we've never

experienced so much as a hint of indigestion. Perhaps its because we

only use a small quantity (1/3 cup) of rolled oats.

For what its worth, the idea of eating raw soaked oats in a fruit

porridge came from the Bircher-Benner Natural Health Guide (out of

print, but possibly still available). The Bircher-Benner Clinic in

Switzerland specialized in treating various health problems through a

whole foods diet with many fresh fruits and vegetables. Its my

understanding that Muesli at one time was referred to as

" Birchermuesli " because the clinic used it as the foundation of their

healing diet regimen.

> > >

> > > Good morning!

> > >

> > > I am soooooooooooooo excited! For the first time, I made " soaked

> > oatmeal " for breakfast this morning. Last night, while my husband was

> > cooking our very-NT sausages, I did the oatmail.

> > >

> > > Here's my problem. I have steel cut oats. I followed Sally's

> > directions...and the oats were... " crunchy " . I think CHEWY would have

> > been a better term. I don't have any rolled oats. Is there anyway to

> > use Steel Cut Oats and NOT have them be so crunchy/chewy?

> > >

> > > Thanks!

> > >

> > > Mrs Bernstein (Avery)

> > >

> > >

> > >

> > >

> >

________________________________________________________________________________\

____

> > > Never miss a thing. Make your home page.

> > > http://www./r/hs

> > >

> > >