Cold Oatmeal
Resistant starch increases when oatmeal is cooked then cooled, which means more glucose control. It’s also more user friendly in the gut as a prebiotic food for healthy microbes.
Prep time: 5 mins
Cook time: 10 mins
Any grain (including pasta) becomes a more functional food when it is cooled before being eaten. Cold oatmeal can be made in advance and enjoyed throughout the week as a high fiber meal or snack. In this recipe we add even more fiber (chicory root) and amino acids from collagen, a plentiful source of glycine.
Serves: 4-8
Ingredients
2 cups dry organic steel cut oats
filtered water
2 tablespoons Bragg Apple Cider Vinegar or juice of 1/2 a fresh lemon
1 tablespoon of salt, plus an extra pinch for cooking later
2-3 tablespoons unsweetened coconut milk or almond milk
2-3 tablespoons of unsalted, grass fed butter
3-4 tablespoons of chicory root syrup
1 tablespoon grade B maple syrup
3-4 tablespoons of collagen peptides
Cinnamon, chopped apples, blueberries, strawberries, etc (optional)
Instructions
Cover oats with 2 inches of water, stir in vinegar and salt. Allow to soak overnight.
The next morning rinse oats thoroughly under running water until water runs clear. Transfer to a stainless steel or glass pot.
Cover oats with water, add a pinch of salt and bring to a simmer uncovered over medium heat.
When the water has reduced and the oats begin sticking to the bottom of the pot, stir in nut milk to loosen up the oatmeal. Reduce heat to med-low and continue to cook until oats just begin sticking to the bottom of the pot again.
Turn heat off. Add butter and stir until melted and well combined.
Stir in chicory root and maple syrup to taste. Add collagen peptides and any other additions of fruit and spices if preferred.
Allow oatmeal to come to room temperature before transferring to a glass dish. Store in the fridge for 2 or more hours before eating.
Notes: Drizzle with MCT oil before serving for extra deliciousness.