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Soaked Oatmeal | Roots & Boots

Soaked Oatmeal with Blueberries and Almond Butter

  • Author: Roots & Boots




  • 6 cups oats (I use this brand.)
  • scant 1/2 cup buckwheat groats
  • 2 TB apple cider vinegar
    warm water to cover


  • 67.5 c. water
  • 2 TB unrefined sea salt
  • 1 jar (26 oz.) almond butter
  • vanilla creme stevia, to taste


Choose your favorite: blueberries, blackberries, strawberries, raspberries, diced pear, chopped apple, sliced banana, raisins, dried apricot, peaches, peach butter, apple butter, jam, applesauce, chopped nuts, chia seeds, etc.


  1. Combine Ingredients for Soaking in a large glass bowl.  [oats, groats, ACV & water]
  2. Cover, and allow to soak for 12-24 hours.
  3. Strain oats with a fine mesh strainer, rinsing well as you strain.
  4. Place strained and rinsed oats in a large cooking pot.
  5. Add Ingredients for Cooking to the pot.  [water and salt]
  6. Bring oats to a boil, then reduce heat and allow to cook for a few minutes, until it reaches your desired consistency.  Stir frequently.  Keep in mind that the oatmeal will continue to thicken after you remove it from the heat.
  7. While oats are still hot, add the jar of almond butter.  Stir well to distribute.
  8. Add vanilla stevia.
  9. Stir well, making sure to scrape the bottom of the pan and around the edges so that everything gets mixed well.
  10. Serve with toppings of your choice.
  11. Store leftovers in the refrigerator.

Instructions for Reheating

  1. Add a heaping spoonful (probably about 1-2 TB) of coconut oil to a pan over medium heat. The coconut oil (sort of) prevents the oatmeal from sticking to the bottom of the pan, and it adds wonderful nutrition and flavor.
  2. When the oil has melted, add the cold oatmeal and a bit of water, using a spoon to chop up the clumps of oatmeal.
  3. Heat, stirring, until oatmeal is softened and warmed through.


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