Soaked Porridge

I have been on a mission to revamp our morning eating. Most days we eat a bowl of cereal, milk, and a cup of juice. It is easy and predictable plus it is immediate, my kids have never been ones to wait for food in the morning. Although we always have organic cereal it is not the most nutritious meal and is often times filled with sugar. So now I am starting the process of creating more go to easy breakfasts for our family.
This porridge recipe comes from the book Nourishing Traditions by Sally Fallon although I adapted it slightly. She has many variations in her book but this is or favorite!


Soaked Porridge
1 cup oats, rolled or cracked (we use a 5 grain cereal)
1 cup warm milk
2 tbsp plain whole milk yogurt
1 cup water
Butter
Milk
honey, maple syrup, or turbino sugar

In a bowl with lid mix the warm water and yogurt then add the oats. Cover and let sit overnight or up to 24 hours.
In a saucepan bring 1 cup of water to a boil with an optional dash of salt. Add the soaked oats, cover and reduce heat to medium low. Let simmer for 3-5 min.
When at desired consistency spoon out into bowls and top with butter, milk, and natural sweetener of your choice.

We have been adding berries, bananas, and or stone fruits to our porridge which makes it even better. Some almond slices or ground flax seeds are delicious as well.

*Afraid of using too much butter and or milk stop listening to the media and start researching for yourself. The right kinds of dairy organic, pasture raised, and full fat is actually incredibly good for you. Start your research with the book Real Food by Nina Planck and find out for yourself.

Nut Butter Drops

We make lots of drops around here. They are perfectly sized for snacks, freeze great, and travel well plus the kids love them. I have made these with almond butter, cashew butter, peanut butter and sunflower butter.

Nut Butter Drops

¼ cup butter 

¾ cup rapadura sugar or brown sugar

½ cup nut butter
2 eggs 
1 tsp vanilla

½ cup unsweetened applesauce

½ cup all purpose flour  

¾ cup whole wheat flour 

2 tsp baking powder  

2 cups rolled oats

Optional Additions

½ cup chocolate chips

½ cup coconut flakes

½ cup dried fruit

Preheat oven 375°. In a large mixing bowl cream butter and sugar with a stand or hand mixer. Add nut butter mix until well blended. Beat in eggs one at a time then add the vanilla and applesauce. Mix together the flours and baking powder in a separate bowl and then slowly add to the butter mixture. Stir in oats and any desired additions. Scoop tablespoon size drops onto baking sheet or stone. Bake at 375° for 10-12 min. until lightly browned. Cool on a wire rack, serve slightly warm, store in an airtight container for 3-5 days, or freeze for later use.