Soaked porridge and oat cake

These are two recipes I get asked for over and over again – especially by guests who stay at my home!

They are an absolute hit with both children and adults so I am sharing them with you in the hope that you will love them as much as my guests do. 🙂

Soaked oatmeal

To do it the night before – or at least 12 hours before the oats are cooked:

1. Add 1 cup of slow cooked oats (rolled or steel cut) and 1.5 cups of filtered water to a bowl
2. Add 1 teaspoon of freshly squeezed lemon juice (or whey is ideal if you have it)
3. Cover and let stand overnight or at least 12 hours at room temperature – this pre-digests the oatmeal, makes it very easy to digest, and also makes it cook very quickly

When you are ready to eat:

• Put half a cup of water in a saucepan (Optional: Add 1/2 cup of diced apples and / or raisins and bring to a boil
• Pour the soaked oat mixture (as it is, the soaked water does not have to drain off) into the pot of boiling water
• Stir frequently as it only takes 5 minutes to cook since you have pre-digested the grain and already broken it down
• Put the cooked porridge in a bowl and stir in 1 teaspoon – 1 tablespoon of ground flax seeds or chia seeds if you want to massage or soften your bowel movements
• Optional: Put 1 tbsp butter directly on the porridge and let it melt
• Add milk of your choice (or coconut water) and sweetener (brown sugar, honey, stevia) as needed – enjoy!

This recipe serves 2

If you don’t like porridge or if you have leftover porridge, you can make oatcakes out of it!

HOT BANANA OATCAKES

1. Take 1/3 cup of cooked porridge (prepared according to the instructions above).
2. Add 1 egg and 1 ripe or black banana and mix thoroughly until there are no more lumps
3. Optional: Add 1 teaspoon – 1 tablespoon of ground flax seeds or chia seeds

Are you more of a food preparer? You can also make this mixture the night before and then sauté it in the morning!

When you are ready to eat:

• Heat a pan over medium heat on the stove with 1 tablespoon of melted butter
• Pour the oatcake mixture into the pan (if you get bigger than 6 inches it will be really hard to flip!), Pound flat into a smooth pancake, and saute on both sides until crispy and brown. Repeat until the mixture is used up
• Serve oatcakes with more butter and honey (my favorite), jam, or maple syrup of your choice – unless you used a very ripe banana – in which case you might not need a sweetener
• If you don’t like banana, you can replace it with 2 tbsp. of raisins or cranberries, or just leave it out

NOTE: These oatcakes can be floppy, so you may need to turn them over in sections when cooking in the pan.

This recipe serves 2

Once you make porridge (and oatcakes) this way, like anything, it will seem so simple – yet delicious – that you will be delighted for a lifetime!

Originally posted in October 2012. Last updated May 2021.

Jini Patel Thompson is an internationally recognized expert in natural digestive disease healing. She healed herself from widespread Crohn’s disease and has been drug and surgery free for over 20 years. Jini has appeared on numerous podcast, television and radio shows in the US, UK, Canada and Australia, giving people hope and vision on how to cure their Colitis, Crohns, Diverticulitis and Irritable Bowel Syndrome (IBS) in all natural methods . Her books on natural digestive disease cures have been sold in over 80 countries around the world.