Soaked Oatmeal

from Sarah Pope, The Healthy Home Economist


  • 2 cups rolled organic oats
  • 2 cups filtered water
  • 4 TBL lemon juice, apple cider vinegar, or yogurt
  • 1 tsp sea salt


Mix the oats, water, and lemon juice in a pot.  Cover and leave on the counter (NOT in the refrigerator) for at least 7 hours or overnight.  If you have trouble digesting grains, feel free to soak for as much as 24 hours.

When soaking is complete, bring 2 additional cups of filtered water to boil with the salt and add the soaked oats mixture.  Cook for 5 minutes.

Traditional oatmeal is best served with liberal amounts of butter and/or cream for optimal assimilation of minerals. A natural sweetener, nuts, raisins or other fruit may be added as desired.

I’ve found that soaking in water plus lemon juice produces a delightful and slightly lemony porridge that is not sour at all and absolutely pops with flavor!

You can also soak a big pot, cook it up the next morning and then refrigerate leftovers for a fast warm-up on the stove on subsequent mornings.


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