Rise and Shine with Raw Oatmeal!

Oatmeal is definitely a great choice for breakfast, especially when one considers the many other options.  However, cooked grains are not the easiest foodstuffs for our digestive tracts; The more raw and living foods that you consume, the less wear and tear on the body.  I’ve always found that if I start the day with something raw (either this recipe, chia “tapioca” pudding, nut milk shakes or my usual green smoothie) it gives my immune system a boost and sustains my blood sugar and energy levels much longer.

The idea of “raw oatmeal” sounded implausible to me at first.  Then I discovered steel cut oat groats in the bulk bin of my local health food store when I was testing out some raw foods recipes that called for “oat groats.”  The texture of the groats is like grits, but more of a beige color.  Not at all like the flat discs of oatmeal we are accustomed to.

And when I do, for convenience, purchase a ready made non-dairy milk, like almond, hemp, coconut etc. one of my favorites has been the Oat milk.  Who knew you could make a great milk replacement with oats?  All you have to do is take a cup or two of the groats and soak them overnight.  In the morning rinse and drain them.  Add some water or nut milk, some spices and some kind of sweetener (anything from xylitol or stevia for those with blood sugar challenges, to maple syrup, palm sugar or coconut nectar (all of those are sensible sweeteners — see  my Daytime TV appearance on this subject.)

If you have a high speed blender like the Vitamix or Blendtec, you can run a bit longer and the raw oatmeal will warm up naturally.   You can make these just as easily in ANY blender, just put on the highest setting and blend for a couple of minutes.  You can also warm gently in a glass or stainless steel pan, OR consume at room temp, which is not at all unpleasant.  You can also just heat up the milk or nut milk and pour over.  The one above has a swirl of maple syrup, some fresh blueberries and a cinnamon flaxseed cracker.

And if raw oatmeal just sounds too weird, check out a high-fiber and delicious seasonal suggestion for cooked oatmeal below the recipe.


Serves 1-2


1 ½ cup steel cut oat groats

2 ½ cups filtered water

1 TB. alcohol-free vanilla extract

1 tsp. cinnamon

2 TB. maple syrup or coconut nectar

Optional toppings:  Almond milk, raisins, dried cranberries, currants fresh berries, sliced banana, pumpkin pie spice, soaked walnuts

Soak oat groats overnight.  Drain and rinse and place in blender or Vitamix with ½ to 2/3 cup water, vanilla and cinnamon.  Blend until smooth and slightly warm.

Dot with fresh or dried fruit of choice and drizzle with syrup.

Here’s a creative idea for spicing up your cooked oatmeal:

If you are making cooked oatmeal in the morning, you can add a seasonal touch.  Get a can or two of organic pumpkin puree and add a teaspoon or two to your oatmeal after it is cooked, stirring until well-blended.  Add a teaspoon of virgin coconut oil, a few shakes of pumpkin pie spice or cinnamon.  You are adding extra fiber AND flavor.   And also mixing things up a bit so that your daily dose of oatmeal stays interesting…

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  1. Hi LJ-
    I can’t wait to try this raw oatmeal with the pumpkin puree. Love oatmeal, but this will certainly simplify it & offer some other great flavors. Yum. I’ll let ya know how mine turns out!
    Happy Holidays!

    1. Hey sweet Kari! how have you been? Jeff has loved the pumpkin puree in his hot cereal so I’m sure you’ll love it. The Pumpkin Custard Creme Pie is outrageous – you can leave out the chia or Irish Moss and just freeze it! Happy Thanksgiving!

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