soaked oatmeal

See the sunlight in this photo? It's rare here. If you live in a sunny place in February.. be grateful! I've been eating The Nourishing Gourmet's soaked oatmeal for breakfast (she talks about why to soak).. and it's been yummy, and filling, and energizing for my early days at school - especially in February.

Here's what I do.. but you can do it your own way - of course. (Serves 4)

2 cups gluten free rolled oats (not instant)
2 cups of water
1 tablespoon flax seeds
2 tablespoons of fresh lemon juice

2 cups of water
a dash or two of sea salt

12-24 hours before hand, combine the oats, seeds, water and lemon juice in a jar or a bowl. Mix it up, then cover. (if you need to, add more water to cover the top)

The next morning, dump into a pot with 2 more cups of water and a dash of salt, bring to a simmer and cook for just a few minutes, and it's done! Old school instant oatmeal.

While it's simmering I add raisins, honey, and cinnamon.. but you can get creative here..
if you have nuts, other dried or fresh fruit, maple syrup.. etc.

enjoy :)
Here's a later photo - the night before I soaked oats and GROUND flax seeds in water with a dash of lemon juice. My body seems to like it better. Then the next morning, I add the soaked mix to a little pot, add more water, some honey and cinnamon. mmmmm