ACTIVATED OATS

There is a new craze sweeping the health food industry: Activated Oats. You may wonder why plain old oats are not considered good enough to eat anymore. The reason: grains and therefore raw oats contain phytic acid, which is difficult for our digestive systems to break down. As many people around the world have sensitive digestive systems, consuming grains or nuts, beans or seeds without first soaking (or activating them) can cause digestive distress. And we all know that our overall health begins and ends with our gut health. Simply cooking your oats will reduce the amount of phytic acid to some degree, however soaking/activating the oats in warm water and an acidic ingredient is a much more effective way to break down and negate this acid. Soaking raw oats between 8-24 hours is advised to improve their health benefits. 

Ingredients


Activated oats

• 3 cups raw oats
• 9 cups warm water (or enough to cover the oats with room for the oats to swell)
• 3 tablespoons acidic medium (white or apple cider vinegar, yogurt, lemon juice)
• pinch of sea salt 

Toppings

• 2 heaped teaspoons ground cinnamon
• 1 1/3 cups unsweetened almond milk
• fresh or dried fruit such as sultanas or apple 

Method

1. Combine all ingredients in a large bowl and stir to combine. Cover tightly with glad wrap and soak for 8-24 hours (the longer you can soak the oats for the better!). 

2. Drain the oats in a colander and rinse very well with cold water. 

3. Combine the oats with the cinnamon and milk and stir well to combine. Keep in the fridge and serve chilled with fresh or dried fruit. 

Makes / enough for 5 servings of 3/4 cup

x Emily