Soaked porridge and oat cake

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

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

PRESENTED OAT PORRIDGE

The evening before – or at least 12 hours before the oats are cooked:

1. Add 1 cup of slow-boiled (rolled or steel-cut) oats 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 sit at room temperature overnight or at least 12 hours – this pre-digests the oatmeal, makes it very easy to digest and also makes it cook very quickly

When it’s ready to eat:

• Put 1/2 cup of water in a saucepan (Optional: Add 1/2 cup of diced apples and / or raisins) and bring to a boil
• Add the soaked oat mixture (as it is, the soaking water does not need to be drained) into the pot of boiling water
• Stir frequently as the cooking time only takes 5 minutes since you have pre-digested the grain and already digested it
• 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 fill up 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 sweeteners (brown sugar, honey, stevia) if required – enjoy!

This recipe serves 2

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

HOT BANANA OAT CAKES

1. Take 1/3 cup of cooked porridge (as described 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 meal prepper? You can also prepare this mixture the night before and then fry it in the morning!

When it’s ready to eat:

• Heat a frying pan on the stove with 1 tablespoon of melted butter over medium heat
• Pour the oat cake mixture into the pan (if you get bigger than 6 “it will be really hard to turn!), Pat a smooth pancake flat, and fry it 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 a banana, you can replace it with 2 tbsp. of raisins or cranberries, or just leave them out

A NOTICE: These oatcakes can be limp, so you may need to turn them over in sections as you cook them in the pan.

This recipe serves 2

Like everything else, once you make porridge (and oatcakes) this way it will look so simple – yet delicious – that you will become addicted for life!

Originally posted October 2012. Last updated May 2021.

Jini Patel Thompson is an internationally recognized expert in naturopathic treatments for digestive diseases. She healed herself from the widespread Crohn’s disease and has been drug and surgery free for over 20 years. Appeared on numerous podcast, television and radio shows in the US, UK, Canada and Australia, Jini gives people hope and visions on how to cure colitis, Crohn’s disease, 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.