Soak Your Oatmeal? Rotten Bananas?

I've become very enamored with oatmeal as of late. It's hot, which I enjoy first thing in the morning. It is filling, so I don't get hungry again until lunch, which is 11:30 for me because I usually eat breakfast at 7:00 - 7:15. I am learning during my oatmeal research that it is better for you nutritionally if you soak it for 24 hours before cooking and eating, you can do this with steel cut or rolled oats. You are probably wondering why? Here is a quote from the Kitchen Stewardship website explaining:

"Why Does Soaking Make Grains Healthier?

Soaking the grains begins germination, rendering the enzyme inhibitors unnecessary, since they exist to protect the seed and prevent early sprouting. They are neutralized so that the seed can sprout, making everything more accessible to our bodies. Levels of phytates are also reduced in soaking because the acidic liquid helps to break the bonds they form with minerals".

It is a pretty simple process and the easiest way to do it is to put your oatmeal into a bowl (if you are going to eat at work put it in a carry along container) while you are cleaning up from the current days breakfast so it will be ready to cook the next day. To the bowl add warm (not hot!) water; 110 degrees, same temp used when making bread. In addition, you will add 1 TBS of lemon juice OR whey (pour it off your yogurt if you have any in the fridge). It is also suggested that you add 1-2 TBS of whole wheat flour because oatmeal is low in the enzyme phytase which is needed to neutralize the phylates in the oatmeal. After 24 hours you are ready to cook.

I am not trying to add any more complications to your morning, but if you are planning on eating oatmeal as a regular breakfast food like I am, I think this is probably a good idea, you want to get as much nutrition from your foods as you can and not cause yourself any digestive problems.

Ok, now what about the rotten bananas? As a result of this last Daniel Fast I have decided that I cannot go back to eating sugar. It is not my friend and it is simply not worth eating anymore. But have you ever eaten oatmeal without any sweetener? Yikes!

Banana works as an excellent sweetener for oatmeal but they have to be really, really ripe. What do you do with bananas that are really, really ripe and you are not ready to use? Freeze them. Drop them into ziplock bags and pop them into the freezer until you need them, they will look horrible, especially if you leave the skins on but they are wonderful to use especially in your oatmeal. They are also great for smoothies & banana bread. Don't throw those rotten bananas away!