- 6 cups oats (I use this brand.)
- scant 1/2 cup buckwheat groats
- 2 TB apple cider vinegar
warm water to cover
- 6–7.5 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.
- Combine Ingredients for Soaking in a large glass bowl. [oats, groats, ACV & water]
- Cover, and allow to soak for 12-24 hours.
- Strain oats with a fine mesh strainer, rinsing well as you strain.
- Place strained and rinsed oats in a large cooking pot.
- Add Ingredients for Cooking to the pot. [water and salt]
- 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.
- While oats are still hot, add the jar of almond butter. Stir well to distribute.
- Add vanilla stevia.
- Stir well, making sure to scrape the bottom of the pan and around the edges so that everything gets mixed well.
- Serve with toppings of your choice.
- Store leftovers in the refrigerator.
Instructions for Reheating
- 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.
- When the oil has melted, add the cold oatmeal and a bit of water, using a spoon to chop up the clumps of oatmeal.
- Heat, stirring, until oatmeal is softened and warmed through.