Hot Gluten-free Oatmeal with Nut Milk, Raw Honey and Cinnamon

I've held out for many years now on eating oats, even though I knew they were being produced gluten-free. I finally caved at the store last month, when I saw them sitting there on the shelf, so welcoming. They seeming to be calling out to my inner child, who ate them very regularly for breakfast growing up. Knowing I could fancy them up by soaking them and adding nut milk to make them healthier, I couldn't resist. Feel free to judge me poorly for eating them, I'm not entirely comfortable with it myself :-)

Hot Gluten-free Oatmeal with Nut Milk, Raw Honey and Cinnamon:

For gluten-free Rolled Oats:

Soak 1 cup of Gluten-free (and non-gmo) Rolled Oats in water over night.

In the morning strain the oats, rinse in fresh water and strain again.

(for more on why this is very necessary, see the paragraph below)

Add oats to pot with:

1 & 1/4 cups cashew milk
(How to Make Cashew Milk Video)
1 cup coconut milk

1 tsp vanilla extract

pinch of sea salt

Simmer, stirring frequently for about 15 minutes.

For gluten-free Steel Cut Oats:

Soak 1.5 cups in water over night.

In the morning strain the oats, rinse in fresh water and strain again.

(for more on why this is very necessary, see the paragraph below)

Add oats to pot with:

3 cups cashew milk
(How to Make Cashew Milk Video)
2 cup coconut milk

1 tsp vanilla extract

pinch of sea salt

Simmer, lid on, for about 30 minutes.

Top with raw honey and cinnamon.
Optional: I also add a tablespoon of Hemp Seeds for essential fatty acids, omega 3 & 6

"All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron especially zinc in the intestinal track and block their absorption. This is why a diet high in unfermented whole grains may led to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects. Soaking allows enzyme, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits." -Why it is Very Important to Soak Oats Before You Eat Them, High on Health