coconut and almond soaked oatmeal

It’s been cold here in Montana.  Not as cold as in years past (at least that’s what I hear daily from the natives).  But for this Los Angeles transplant?  It’s been cold.

Which means … oatmeal.

But I don’t love mushy tasteless oatmeal (and neither do our kids … at all).  And I keep reading how indigestible grains and oats are when they are unsoaked (which would make me think they’d have to be mushy, right?  It really doesn’t.  And that’s a relief!).  I had one of those “A-Ha!” moments the other day … and you probably thought it of it immediately, but sometimes my lightbulb is on a delay …

Anyway … grains and oats are hard to digest.  They are coated with something called phytic acid, which is basically an anti-nutrient, and begins to explain why so many people have such trouble with grains and breads and the like (it’s not the ONLY reason, but it’s a big one).  Why do grains and oats have phytic acid (phytates)?  Because natures NEEDS them to pass through …my “A-Ha!” moment … birds eat the grains, they pass through and get released later in another spot and get planted (and fertilized) all over the place. A HA!  Okay … that might not be breakfast talk.  So … here’s a great link from The Nourishing Home that will tell you a lot more about why and how we soak grains.

Back to the oatmeal.

(I wish you could stop me when I get on a tangent.  Really.  I do.)

I’ve been working on perfecting oatmeal so everyone in the house will eat it.

Which means I’m constantly in search of ways to flavor it up that they will like.

So today, I made a shaved coconut and almond soaked oatmeal with a pat of butter and dash of maple syrup.  It was the PERFECT start to a chilly morning on a day when we have lots to get done.  And everyone in the house loves it! (Although our toddler prefers honey to maple syrup.)



  • 1 cup rolled oats (not steal cut, not quick cooking)
  • 1 tablespoon Bragg’s apple cider vinegar
  • about 1 1/2 cups filtered water
  • glass or ceramic (non-reactive) bowl/jar


  • 1 cup Soaked Oats (rinsed)
  • 1 cup milk
  • 1/4 cup chopped almonds (which you can soak overnight with the oats, but I forgot to do that last night)
  • 1/3 cup shredded coconut
  • 1 tablespoon chia seeds
  • pinch sea salt
  • butter (to taste)
  • maple syrup (to taste)


The Night Before – soak your oats! (12-24 hours before you’re making oatmeal) – I put these in a bowl when we started making dinner and about 16 hours later, I used them for breakfast.

Add one cup of rolled oats to your non-reactive glass or ceramic bowl/jar.  Cover (by about an inch) with filtered water and add 1 tablespoon of organic apple cider vinegar.  (The ratio is 1 tablespoon for every 1 cup of oats … so if you’re making 2 cups of oats, it’s 2 tablespoons of ACV, etc.)  Cover with a clean dish towel and leave in a warm spot in your kitchen.

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NOTE:  I put mine on the stovetop as it’s the warmest spot in the kitchen.  Sometimes I put it in the oven as it stays pretty warm after using it for dinner.

In the morning:

First things first … rinse those soaked grains in a fine mesh strainer.

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In a small to medium saucepan, add the soaked oats, milk, almonds, coconut and salt.  Cook on medium until hot and oats are the consistency you like. (It takes about 3-5 minutes.)  Stir in the chia seeds.

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When well combined, separate into serving bowls.

Add butter and maple syrup and ENJOY the hearty start to your day!

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9 thoughts on “coconut and almond soaked oatmeal

  1. Thanks so much for the shout out on my article about how to soak grains for optimal nutrition. I’m so glad you found it helpful! I can’t believe I’ve never thought about putting chia seeds in my oatmeal – what a GREAT idea! Yum! I am literally going to go soak some oats right now and try this in the morning. Blessings, Kelly 🙂

  2. Kelly, Thank you so much for commenting. I hope you like the oatmeal with chia. We add chia to oatmeal, cookies, smoothies, yogurt … it’s all over the place in our house. 🙂 By the way, I love your blog! Blessings in return, Jeanne

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