Oat porridge

It seems like we only make porridge from rolled oat, those flattened pieces of oat, obviously because it is faster to cook.

Unfortunately rolled oat is more industrially processed then we want to think, including softening the grain by steam to easily flatten them, hence loosing a lot of nutrients.

soaked oat and pumpkin seed

So I use the grain instead, first soak them for half a day, in doing so remove the growth inhibitor enzyme naturally exists in all grains. In the evening, I boil the oat in water with a pinch of salt, leave it in a thermo-flask to swell up overnight.

oat fluffed up in thermo-flask

In the morning, they are fluffed up and just need to bring to boil again before serving. Not a lot of work, just need some planning, the reward is oat porridge with good texture.