These are two recipes I get asked for over and over again – particularly by guests who stay at my house!
They are an absolute hit with both children and adults, so I am sharing them with y’all in the hopes you’ll love them just as much as my guests have. 🙂
SOAKED OATS PORRIDGE
To do the night before – or at least 12 hours before cooking the oats:
1. Put 1 cup of slow-cook (rolled or steel-cut) oats and 1.5 cups of filtered water in a bowl
2. Add 1 tsp fresh squeezed lemon juice (or whey is ideal if you have it)
3. Cover and leave sit at room temperature overnight or at least 12 hours – this will pre-digest the oatmeal, making it very easy to digest and will also make it cook very quickly
When ready to eat:
Put 1/2 cup of water in a pot (Optional: Add 1/2 cup of diced apples and/or raisins) and bring it to a boil- Add the soaked oats mixture (as is, no need to drain off the soaking water) to the pot of boiling water
- Stir frequently, as it only takes 5 minutes to cook because you have pre-digested and already broken down the grain
- Put the cooked porridge in a bowl and stir in 1 tsp – 1 tbsp of ground flax or chia seeds if you want to bulk or soften your bowel movements
- Optional: Put 1 tbsp of butter directly on the hot porridge and let it melt
- Add your milk of choice (or coconut water) and sweetener as needed (brown sugar, honey, stevia) – enjoy!
This recipe serves 2
Now, if you do not like porridge, or, if you have leftover porridge, you can make Oatcakes from it!
HOT BANANA OATCAKES
1. Take 1/3 cup of cooked porridge (made according to instructions above)
2. Add 1 egg and 1 ripe or black banana and mix thoroughly until there are no lumps
3. Optional: Add 1 tsp – 1 tbsp ground flax or chia seed
Are you more of a meal-prepper? You can also make up this mixture the night before and then fry them up in the morning!
When ready to eat:
- Heat a frying pan to medium heat on the stove with 1 tbsp of butter melted in it
- Pour the oatcake mixture into the pan (if you go bigger than 6″, it will be really hard to flip over!), pat flat into a smooth pancake, and fry on both sides until crisp and brown. Repeat until mixture is used up
- Serve oatcakes with more butter on top and your choice of honey (my favorite), jam or maple syrup – unless you have used a very ripe banana – in that case, you may 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 flip it over in sections when cooking in the pan.
This recipe serves 2
Like anything, as soon as you make porridge (and oatcakes) this way once, it will seem so easy – yet delicious – that you’ll be hooked for life!
Original post dated October 2012. Most recently updated May 2021.
Jini Patel Thompson is an internationally recognized expert on natural healing for digestive diseases. She healed herself from widespread Crohn’s Disease and has remained drug and surgery-free for over 25 years. Jini has appeared on numerous podcast, TV, and radio shows throughout the U.S., U.K., Canada, and Australia, giving people hope and vision for how they can heal their Colitis, Crohn’s, Diverticulitis and Irritable Bowel Syndrome (IBS), using entirely natural methods. Her books on natural healing for digestive diseases have sold worldwide in over 80 countries.
