It is said that traditional cultures almost exclusively soaked or sprouted their grains before baking with them.
Breakfast breads (based on oats), soaked overnight and gluten-free, are fully digestible and absorbable in the gut. And this is our favorite breakfast bread, especially served warm!
Today I’ll tell you how and a little bit of why I soak grains for batters such as this breakfast bread.
So many grain-based foods (and beans) are prepared in haste, leaving large amounts of the anti-nutrient phytic acid in the final product. The goodness we hope to ingest to fuel our day, is never fully available to us, leaving us tired, crabby, and wondering why.
When we eat foods containing phytates, the minerals we think we’re getting from them simply aren’t bio-available. We can’t make use of them and they pass right on through. Consuming too much phytic acid can cause mineral deficiencies and poor bone density.
It’s awfully ironic that when we pat ourselves on the backs for eating more whole grains over white flour, we’re opening ourselves up to another problem.
This process of soaking begins to pre-digest the grains, including breaking down complex starches and tannins that can irritate your stomach, as well as beginning to break down proteins like gluten. For some, this reduces gluten sensitivity.
We can add all we want of antioxidant-rich berries, flaxseed, and coconut oil, but if it isn’t absorbed, it’s all a waste of money and time.
Oats have been a staple food in the British Isles since the Romans carried it through Europe and up to Scotland where oats’ popularity soared. To this day, oats are a Scottish favorite. Oats taste richer than wheat and, as hot oatmeal, is a favorite comfort food for many.
In the U.K., many a young man breakfasted on oatcakes much like this, worked all day, and yet grew strong. Bob’s Red Mill sells a gluten-free rolled oat.
As you know, any freshly ground flour has more of the vital nutrients, minerals, and a better flavor. I use our Vitamix or, the kid’s preference, a hand-cranked Marga oat-roller.
Flour loses 40% of its vitamin content in the first 24 hours after milling.
Here’s a little more in-depth science on what happens:
- Unsaturated fats in the wheat germ oxidize/go rancid.
- B Vitamins are destroyed by light and air.
- Beneficial enzymes start working and play themselves out.
- Vitamin A is diminished.
- Vitamin E, which is an antioxidant that helps to protect flour from oxidation, deteriorates once milled, especially if the conditions become moist.
Best Of Both Worlds
To grind your own grain and then to soak it, is the best of both worlds. The product not only tastes better, but is great for your digestive tract. Your great-grandmother would likely agree – these principles of traditional wisdom were passed down over generations.
Breakfast Bread Recipe (in the morning (see below) add the rest!)
- 6 c. of unground oat groats (grind in powerful blender) OR 8 c. of freshly ground oat flour
- Gluten-free option: mix of choice or almond flour)
- 4 cups almond, coconut or grass-fed milk
- 1 cup olive or coconut oil
- 1 Tbsp. of honey, or to taste
Mix thoroughly in one really big mixing bowl and allow these ingredients to soak together overnight (or even better) up to 24 hours.
Keep out on the counter at room temperature covered with a towel or a plate.
Cover during that time with plastic wrap or a clean dish towel to prevent it losing moisture.
In the Morning Add:
- 1 tbsp. sea salt (or more to taste)
- 2 tbsp. cinnamon
- 1 tbsp. ginger
- 2 tsp. baking soda
- 2 tsp. baking powder
- 4 TBSP honey or
- Sugar-free option: favorite stevia to taste or Lakanto monk fruit sugar replacer)
- Optional: add (to taste) extra spices such as cloves, cardamom, nutmeg, allspice, etc. We add a lot for a rich, deep flavor that just makes it amazing!
1. Taste the batter. This is the time to add more of the super-healthy spices above to your taste.
2. If more liquid is needed, add more olive oil and milk to get the batter to a consistency where it is not sticky and stiff.
3. Add 8 eggs. Stir thoroughly.
4. Preheat oven to 350 degrees, and grease two 9×11 glass baking pans.
5. Pour batter evenly into the two pans, and bake for 35-40 minutes. Test for doneness with fork or toothpick.
(Optional: For a berry/nut bread, Toss into the batter 2 cups of drained blueberries, cranberries, currants, elderberries, or aronia berries, fresh or frozen, and toss in 2 cups of chopped walnuts/pecans. Bake an extra 15 minutes.) Mouth-watering, sweet-tart and delicious, it tastes perfect with a big glass of cold raw milk, butter, and honey.
It is exceptionally hearty! Our men really appreciate that they feel satisfied right up until lunch.
How Many Breakfasts Will It Make?
One big goal we had was to have something already made several mornings a week that only required warming up, and this works for us. We find 2 big pans provide 3-4 big breakfasts (requiring no prep time except warming) for a family of five.
This breakfast bread, being soaked and full of preserving spices, will keep longer in the refrigerator – up to 5 days.
On the remaining days serve this breakfast bread hot as a side with eggs and sausage or a frittata skillet. One son spreads almond butter on it! For the cook, this saves time , money, and energy.
I think you’ll love this breakfast bread as much as we do!
‘Top ‘o the Mornin’ to ya!
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” ~James Beard
“…She looks well to the ways of her household…” ~Proverbs 31: 27
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What a great alternative to so many of the breakfast breads out there, which usually tend to be more like cake!
We’ve tried something similar to this—looks like a great recipe, thanks!
I like the idea that this makes 2 9×13 pans and can last a few days-if I can keep
my teenage boys from it! Although, it may just double as a good in-between snack too.
Found your blog and enjoy it~
the lady with all those kids
I’ll try this one soon, it sounds wonderful, and just what I’ve been looking for.. something non-porridge-like using overnight soaked oats that the children might enjoy too. It was great to meet you again recently, thanks for sharing your blog-address with me, I’ve been passing it on to other gardening friends too.
I really want to try this! Sounds wonderful!
Have you ever tried this with buckwheat or quinoa? I bet it would work! Thanks for the recipe – looks good!
Thank you for this delicious looking recipe Mrs. Jaqueline! I will have to make it soon. 🙂
I just found your website and love what I have seen so far. Do you soak in the refrigerator overnight? I’m assuming “yes” since there is milk in the soak. (Would it work to use half plain yogurt and half water and soak on the countertop?) Also, you mention grinding your own grain. How do you do that – with the Vita-mix in the background of the photo?
Greetings and welcome, Just Learning! Yes, on the counter is great with either all milk or with 1/2 yogurt and 1/2 milk; it won’t go bad, but start to ferment and make it even more bio-available!
And, yes, we grind inn the Vita-Mix. We have a hand mill, but unless we are w/o electricity, it just takes sooo long 🙂 Blessings to you!
Hi, Jacqueline, looks delish! I’m not sure what oat groats are. Could I use Quaker Old-Fashioned Oats and grind that? Thank you!
Janet, you sure could and save yourself the grinding!! Groats are the whole oat before rolling to make rolled oats. It has the bran intact and that’s great but not necessary 🙂
I’m curious about the preserving spices you mentioned above. Are they the cinnamon and Ginger? Do you think substituting half the oil for butter would change the recipe to much for consistency-sake? I don’t want to dry it out…
I’m soaking the oat flour right now, excited to fix this for dinner tonight ( my husband works third shift and we eat many breakfast foods at dinnertime). Thank you so much for the recipe.
I must have been referring to the cinnamon and other spices such as cloves, cardamon, nutmeg, allspice, (if used). I do hope you see this in time. We just arrived back from caring for and spending time with my mom and my husband’s father several hours away. I also believe the butter would be just fine partially replacing the oil and shouldn’t make it less moist. I hope it is very much a blessing to your hard-working man! Blessings, friend, and a hug!
Do you soak with a lid on?
No, Sonya, but you can. I’d love to know how you like it 🙂
Rebecca! We have trouble with anything ‘Oat.’ Can you recommend another gluten free flour that will work well? What about Quinoa or Almond?
Please advise as I would love to try this lovely dish for when my 78 year old Mother comes to visit in October. She would adore this! Plus I have some Aronia Berries I’d like to try in it!
also… what about Buckwheat?!!! that might be closer in texture and taste to the Oat Groats!
Christina, I can say about buckwheat. Try it and let me know what you think 🙂
Christina, I’m answering for Rebecca. Quinoa would be really good. We love the consistency of quinoa and the flavor is nutty and mild. VERY good thought! I hope you will make it and that it is perfect for you. We’ll make it with quinoa, too.
I just made this using almond meal flour and Mom’s Place BEST flour (from https://www.momsplaceglutenfree.com/). It worked!
Do you still receive the benefits of soaking the oats of you don’t drain and rinse it after? This is something I’ve been confused about for awhile.
I do try to drain off any excess water but I don’t rinse b/c I lose so much. I add back water (and sometimes a thin broth that no one has ever noticed Haha!) enough to cook them. I have looked and searched for an exact answer but never found a true confirmation. I hope that helps.
That makes sense. But it says you put milk, honey and egg in the soak. You drain that too? Sorry for the confusion. I am brand new to soaking.
No, worries! I leave it all in for baking. No, I went back an re-read your question. Of course, you would use the same amount (sorry, I must have been 1/2 asleep!) And any milk is really fine! 😀 Enjoy, Bethany!
We buy organic milk from the store – can it be soaked with that, or does it have to be raw milk? I have soaked with yogurt before but never just milk. Thanks!
Yes, Stephanie, you can soak it with milk, but make sure it is not too runny, you might have to pour it off. Better to add what you nedd in the morning! 😀 Blessings!
So this is a totally new recipe to me. I saw in the comments section someone asked about using Old Fashioned Rolled Oats in place of oat groats. You replied that would work….but what I don’t quite get is, do you still need to grind the oats into flour? I’m guessing so. I don’t have a vitamix….any other suggestions as to how to go about this?
Thanks so much! I am sure my questions are silly and the answers obvious!
Yes, you will need to grind it, but do not need a vitamix or other high powered grinder if you use old fashioned rolled oats instead. Groats are much harder to grind…a simple blender on high will work. Obviously keep the top on or you will have billows of flour dust 🙂
You still need to soak it overnight to get the largest part of the phytic acids out.
Has anyone successfully replaced the eggs in this recipe? Ireally wasn’t too try this, but we have an egg allergy and generally don’t eat eggs anyways. I’m thinking part flax and part applesauce maybe but wanted others input?
Yes, there are several things you can substitute for eggs! Here is a great list and the reasons why each works! https://www.healthline.com/nutrition/egg-substitutes
I just made this for breakfast. I cut the recipe in half because it is just for me and one daughter, and that is a lot of food.
I used GF quick cooking oats (NOT ground). I also added a scant 1/4 tsp cream of tarter.
So I used 1 cup GF quick oats, 1 cup almond meal, 1 cup Mom’s BEST flour (from https://www.momsplaceglutenfree.com/).
I also added half a cup of frozen blueberries.
There as plenty of liquid, I did not need to add extra. Mine came out darker, but that is from the honey and it is yummy. Next time I may just use the oats and almond meal. The quick cooking oats do not need to be ground because they are so soft after soaking overnight that they fall apart when stirring. I added the cream of tartar to help with rise.
I am so glad you experimented and adapted it so it could fit into your dietary needs! And I’m so happy that it was delicious! Yay! 😀
How do you warm it up again?
Hi Arlis, all we do is warm it up in a medium oven. It does not have to be super hot or it will dry out. We often added butter and honey and then more fresh fruit if we have it!
I regularly look for something to make for the kids for breakfast that I don’t have to be right on top of (like flipping pancakes). This sounds like something they will enjoy. Thanks for sharing! Can’t wait to see how it turns out!
I hope you love this easy and flexible breakfast bread as much as we do! It’s easy and so nutritious and filling in the morning.
God bless your household and family!
We love this breakfast bread. I’ve made it three times now. It seems like the perfect solution for us. I hate scrubbing out the oatmeal pot each day and also feeling guilty for not being able to remember to soak the oats. Two pans last us about a week with having four littles and eating it after eggs. I use lard for the oil since that’s what we have and added a few more eggs because mine is a bit crumbly. Thank you so much for the recipe! I hope other stressed out moms find it and can benefit from it!
Oh, Frances, I am thrilled the breakfast bread has been helpful and creating some margin for you!
Since the children have all grown and have their own families, I have not made it recently, but we did LOVE it and it saved so much time and kept them feeling full for a long time!
You are doing invaluable work raising your children well. I am praying for you now.. it will be worth it!