How to Make Healthy Oatmeal

I was raised on oatmeal. Every morning.

I remember being forced to gulp down a large plate of oatmeal made with raw milk and cheese every single morning, because “the doctor said children need calcium”.

I then took my revenge and skipped breakfast during all my adolescent years. 🙂

And I also discovered that my mom didn’t know that instant oats were not that healthy after all.

In this video I explain why, and I also show you how to make really healthy oatmeal:

Oats contain what we call anti-nutrients, which are simply substances that prevent us from absorbing minerals such as calcium.

If we eat lots of whole grains in the form of granola or instant grains, our body will get too much of these substances. Over time, this can lead to mineral deficiencies.

So, here is how to prepare oatmeal the right way.


Healthy Oatmeal Recipe

Total time: 10 minutes + soaking time
Serves: 4

1 cup oats, rolled or cracked (not instant)
2 cups water at body temperature
1/2 tablespoon yoghurt or whey or lemon juice
1 teaspoon sea salt
2 cups water or vegetable or meat stock

Optional ingredients:
1 tbsp butter
2 tbsp grated Swiss or Cheddar cheese
or 1 cup berries and 1 tbsp raw honey

Here is how to soak oats: mix oats with warm water, add 2 tbsp yoghurt or buttermilk or lemon juice or vinegar, according to what you have on hand, cover and leave in a warm place (room temperature of about 70 degrees) overnight.

Bring 2 cups of water to a boil. Drain oats. Add soaked oats, sea salt, reduce heat, cover and simmer several minutes. Meanwhile, grate the cheese.

Remove oatmeal from heat, add optional ingredients like butter, cheese or berries and stir until they melt. Serve immediately.

That’s it! Very simple, and once you soak the oats, you can have your breakfast ready in less than 10 minutes.

You should also soak other whole grains and legumes the same way. They will be more digestible, they will be more nutritious, and they will cook much faster.


So, if you have friends who enjoy granola or instant grains, well, do them a favor, share this video with them!


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  1. Indrani Pudaruth

    Thanks Anne for this article. I am going to try it out.

    • Anne Guillot

      Hi Indrani, you’re most welcome. If your daughter likes it, that’s a great breakfast (it’s the favorite one of my 4-year old!).

  2. Brigitta

    Dear Anne,

    I have just found your website and spent days reading your articles. I find them very useful and interesting and most importantly thank you for writing them in a really simple way so I can understand them. I learned a lot. I tried your oatmeal recipe and since then I use lemon for soaking. Although I read on other sites that we can use apple cider vinegar as well for this. I accidentaly bought apple vinegar instead of apple cider vinegar. Do you think it works the same way? I also use them for legumes. Thank you for your answer in advance!

    • Anne Guillot

      Dear Brigitta, thank you, and I’m so glad my articles are useful! Apple vinegar should be the same thing as apple cider, because you can’t make vinegar from an apple directly, it has to be cider first that ferments further into vinegar. I would not ferment the oats with this, just a matter of taste. But for fermented vegetables and for salad dressings, that’s great.


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