One thing that you may not know about my family that makes us VERY different from most families is that we do not eat cold boxed breakfast cereal, it’s been at least 5 years (possibly longer, I honestly don’t keep track..) since we last ate any boxed cereal. My reasoning? Well, it’s expensive and for all that money you aren’t getting much at all in the way of nutrition…it’s a convenience food and nothing more.
I make a home-cooked breakfast every.single.day…breakfast is actually our biggest meal of the day! With dinner being medium sized and lunch being really just more of a snack to help quiet tummies till dinner time rolls around. We do A LOT of physical work around here, I get up at 8am and milk goats and feed animals and haul water buckets and haul wood and do all sorts of stuff before I even eat breakfast or even have my first cup of coffee…then we eat a hearty breakfast and go do more work, including home-schooling and house chores, we don’t sit on ass watching TV all day! 🙄
We need good hearty food to fuel our days, and one of the cheapest most nutritious of these is OATS! And oats are cheap, I buy organic rolled oats in 50 pound bags. The last time I bought some, about a month ago, it cost me $1.06/lb. I order all of my grains through a bulk food co-op that I am a member of through a church in a local town, I am not a member of the church though, it’s a service they provide to the community regardless of whether or not you attend, and I am very grateful for that!
So, here are my 3 favorite ways to eat oats for breakfast 😀
Traditional Oat Porridge (enough for 5 kids)
2 1/2 cups of oats
3 cups of filtered water
1/2 cup whey (I use whey leftover from making raw milk cheese, or you can drain it from yogurt)
12 hours before I plan to cook this I mix it all up in a pot and stick it in a warm place (at least 80F, I like using my oven with only the oven light on) for probiotics in the whey to do it’s “thing” in partially digest the oats and neutralizing phytic acid and other anti-nutrients that are present in all grains/seeds.
When I am ready to cook them I add:
2 cups milk from our goats
1/4 cup rapadura (whole cane sugar)
a dash each of salt, cinnamon, and vanilla extract
I then cook it all on med.-low heat, stirring every 3-5 minutes, until the oats are thoroughly cooked and the porridge is nice and thick. The secret to good porridge is to cook it s.l.o.w.l.y…it should take at least 20-30 minutes, 45 minutes is not out of the question. After it is done I stir in 1/4 cup (half a stick) of butter and let that melt. Then I serve it up in bowls garnished with raisins and/or chopped up banana. I also like to heat some of our goat’s milk on the stove till warm and pour it on there, and in early spring when we tap our maple trees a drizzle of homegrown maple syrup is pure heaven!
Another recipe that I often make is Oatmeal Pancakes ..it requires:
2 cups oats
1/2 cup whole wheat flour
3 cups buttermilk, preferably homemade with live and active cultures
Again, just like the recipe for Oat Porridge, I mix all of this together and let it soak in a warm place for at least 12 hours. When I am ready to make the pancakes I then add:
3 eggs (from our hens of course), well beaten
2 tbsp. olive oil or melted butter
1 1/2 tsp. baking powder
dash of salt
I cook them on a greased griddle (I prefer a cast iron griddle greased with butter) just like regular pancakes. My favorite way to eat these is in early summer with fresh ripe strawberries (both wild and domestic) harvested from The Land 😀
And lastly comes my favorite “hot weather” oat recipe…I call it Nourishing Summer Oats, I did a blog post about it earlier in the year…click here.