All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer. This phytic acid can block our bodies natural absorption of many minerals and nutrients. By soaking your oats over night the enzymes are activated to break down this harmful phytic acid. By getting into this habit of covering your breakfast oats in water before you go to bed you will greatly improving the nutritional benefits of your oats.

The same is true for all nuts and seeds. By soaking them you increase their nutritional benefits vastly.

Soaking your nuts, seeds and grains:

  • Neutralizes the enzyme inhibitors.
  • Encourages the production of beneficial enzymes.
  • Increases the amounts of vitamins, especially B vitamins.
  • Breaks down gluten and make digestion easier.
  • Makes the proteins more readily available for absorption.

This is the way I like to eat my porridge. It is a great after work-out brekkie (Australian for breakfast). I have even converted some non-porridge eaters with this recipe, so please give it a go.

Porridge With Extra Goodness (measurements are per person)

1/2 cup organic rolled oats
1 tablespoon seed mix (e.g. linseeds, pumpkin seeds, sunflower seeds, flax seeds)
1 scoop plant-based protein powder
1 teaspoon maple syrup
1 tablespoon omega 3-6-9 oil
1/2 cup frozen blueberries

Put the oats in a measuring jug and cover with water. Set aside over night.
Put the seeds in a small bowl or mug and cover with water. Set aside over night.
Rinse the seeds well with fresh water in the morning.
Poor the soaked oats out into a breakfast bowl and add in the rinsed seeds, protein powder, maple syrup and oil. Stir well until all the ingredients are combined.
Serve with blueberries on top. I like to have a nice cup or organic Earl Grey Tea with my breakfast.

Yes, the porridge is cold. This is a good recipe for summer.

All images copyright Megan Young Photography. For prints and licensing go to www.meganyoung.com.au