Now that we’re coming off GAPS/Grain free this traditional probiotic porridge is a fantastic breakfast for us. My kids are loving it. I’m making it whenever we run out of eggs or if I’m planning to have eggs during the day. This is how I make porridge the traditional soaked way. Soaking breaks down the phytic acid in the oats, makes them more digestible, increases vitamin content and makes it so quick to cook them in the morning.
2 cups of rolled oats
Spring or filtered water to cover
2 tbsp whey
400 ml raw dairy kefir (or coconut cream kefir)
ghee or butter
Raw honey or maple syrup (optional)
Blueberries or fruit of choice (optional)
Pour oats into med saucepan, add whey and water to cover.
Cover with lid and leave on bench overnight, for 8 hours min or up to 24hrs.
When ready to cook, drain off excess water/whey.
Place on stove on med heat and bring to simmer stirring occasionally.
After about 5 mins, taste to ensure oats are cooked to your liking.
Remove from heat.
Pour mixture out onto two large dinner plates and spread out to allow rapid cooling.
Leave for about two minutes. Stir again on plates to release more steam then scoop porridge into serving bowls.
Add a knob of ghee or butter to the top first (so it can melt a little).
Pour kefir around outside of bowls.
Drizzle with honey or syrup.
Sprinkle with fruit.
Stir and enjoy.
Note: Allowing porridge to cool will alow kefir cultures and honey enzymes to survive and also allows kids to dig in without getting burnt.